Sweet Skillet Cornbread and Honey Butter


Cornbread is a classic all year round, but particularly around fall season. The smell of freshly baked cornbread in the kitchen is so comforting. Not to mention, this is a pretty quick side dish to whip up, even last minute! 

Whether you’ll be serving a giant turkey, a roast chicken, or a vegetarian tofurkey (yes, that is a real thing), cornbread is a great addition to the dinner table. 
You can take this recipe and use it for stuffing, or serve it as is, straight out of the skillet. 

If you’re just in the mood for some cornbread, be sure to try out this super simple recipe for honey butter as well. Honey butter + sweet cornbread = soulmates. Trust me on this. 
Sweet Skillet Cornbread

Sweet Skillet Cornbread


  • 1 cup yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/4 cup sugar
  • 1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar) 
  • 1/2 cup milk
  • 1 egg
  • 1/2 tsp baking soda
  • 1/4 cup butter, melted
  • 2 tbsp butter


  1. Preheat oven to 450 degrees F. 
  2. Mix together dry ingredients- cornmeal, flour, salt, baking powder, and sugar. 
  3. Mix buttermilk, milk, and egg together. 
  4. Pour the milk mixture into the dry ingredients, and mix in the baking soda. 
  5. Add the melted butter to the batter, stirring to combine.
  6. In the iron skillet, melt the 2 tbsp butter on the stovetop on medium heat. Then pour the batter into the pan, spreading it out evenly. 
  7. Cook for 1 minute, then put the pan in oven and bake for 20-25 minutes until cornbread is golden. 
  8. Cool before cutting, and enjoy with some honey butter. 

Honey Butter
1/4 cup softened unsalted butter
5 tbsp honey, or more to taste
1) Whip the butter with an electric mixer until it’s fluffy. 
2) Add in the melted honey slowly. Taste and add more honey if desired. 

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