Cast-Iron Skillet Cornbread with Honey Butter
Real skillet cornbread comes out of the oven with a crackly, deep-golden crust and a tender middle, and it gets that way because the cast iron was hot before the batter ever touched it. This one leans classic — mostly cornmeal, just a whisper of sugar — and it arrives with a little bowl of whipped honey butter that melts into every warm crumb. Slice it into wedges and watch it disappear before the rest of supper is even ready.
What You Need
Serves 6-8 (one 10-inch skillet, 8 wedges)
For the cornbread:
• 1 1/4 cups fine or medium stone-ground yellow cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 tablespoons sugar (optional — see Notes)
• 1 cup buttermilk, at room temperature if you can manage it
• 2 large eggs, at room temperature
• 5 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon vegetable oil or bacon drippings, for the skillet
For the honey butter:
• 8 tablespoons (1 stick) unsalted butter, softened to room temperature
• 2 tablespoons honey
• Pinch of kosher salt
Directions
1. Place a 10-inch cast-iron skillet in the oven and heat the oven to 425°F. Let the skillet heat for at least 15 minutes — a properly hot skillet is the whole secret to the crust.
2. Meanwhile, make the honey butter: beat the softened butter, honey, and salt together in a small bowl with a spoon or hand mixer until light and fluffy. Set aside at room temperature.
3. For the cornbread, whisk the cornmeal, flour, baking powder, salt, and sugar (if using) together in a large bowl.
4. In a second bowl, whisk the buttermilk and eggs until smooth, then whisk in the melted butter.
5. Pour the wet ingredients into the dry and stir with a spoon just until combined — a few small lumps are fine. Let the batter rest for 10 minutes while the skillet finishes heating; this gives the cornmeal time to hydrate.
6. Carefully take the hot skillet out of the oven (the handle will be very hot — use a thick mitt). Add the oil or drippings and swirl to coat the bottom and sides. It should sizzle.
7. Scrape the batter into the hot skillet and smooth the top. It will sizzle around the edges — that is exactly what you want to hear.
8. Bake for 18 to 22 minutes, until the top is deep golden, the edges pull slightly away from the skillet, and a toothpick inserted in the center comes out clean.
9. Cool in the skillet for 5 to 10 minutes. Slice into wedges and serve warm, right from the skillet, with the honey butter alongside.
Notes
• Sugar in cornbread is a long-running Southern debate. Two tablespoons gives just a hint of sweetness that suits the honey butter; leave it out entirely for a fully savory loaf that's perfect for sopping.
• Leftovers keep, wrapped, at room temperature for 1 day or in the refrigerator for up to 4 days. Warm slices in a 325°F oven for about 10 minutes, or toast them in a dry skillet to bring the crust back.
• No buttermilk on hand? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk and let it stand 5 to 10 minutes.
Tips
• Never skip preheating the skillet. Cold pan, pale crust — it's as simple as that. The sizzle when the batter hits the fat is your confirmation.
• Room-temperature buttermilk and eggs help the batter come together evenly and rise better, but cold-from-the-fridge still works — just give the baked loaf the full time.
• Set a timer and check at 18 minutes. Cornbread goes from tender to dry quickly at the end, so pull it as soon as that toothpick comes out clean.