Cast Iron Cornbread with Honey Butter

Golden, crispy-edged skillet cornbread that comes together in twenty minutes — plus the honey butter that makes it unforgettable. Perfect alongside chili or a bowl of soup.

Ingredients

• Cornbread: 1 cup fine yellow cornmeal
• Cornbread: 1 cup all-purpose flour
• Cornbread: 1 tbsp baking powder
• Cornbread: ½ tsp salt
• Cornbread: 2 tbsp sugar
• Cornbread: 2 eggs
• Cornbread: 1 cup whole buttermilk
• Cornbread: ¼ cup melted butter
• Cornbread: 2 tbsp butter (for the hot skillet)
• Honey Butter: 4 tbsp softened butter
• Honey Butter: 2 tbsp good local honey
• Honey Butter: Pinch of flaky salt

Instructions

1. Preheat oven to 425°F with the cast iron skillet inside.
2. Whisk dry ingredients in one bowl; whisk eggs, buttermilk, and melted butter in another.
3. Combine wet into dry — stir until just combined, lumps are fine.
4. Remove the hot skillet from oven, add the 2 tbsp butter and let it foam.
5. Pour in batter immediately — it will sizzle.
6. That sizzle is your perfect crust forming.
7. Bake 18–20 minutes until golden.
8. For honey butter: beat softened butter with honey and flaky salt until fluffy.
9. Serve on warm wedges straight from the skillet.
10. Variation — plain skillet cornbread: Skip the honey butter entirely and serve it straight from the pan with plain butter.
11. Buttermilk can be swapped for regular; bake 18–22 minutes, until golden and a toothpick comes out clean.