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Do you need a special side dish with your favorite chili? Try this skillet cornbread with honey butter. Try it with our Turkey Chili with Sweet Potato!
Contents
What's So Special?
Making cornbread in a skillet is more than just a rustic vibe; the pan retains heat, resulting in a crispier edge and a more cake-like texture.
I am very excited about my new Field Company Cast Iron Skillets and have been looking for new recipes to season the pans and for us to enjoy. I’m not affiliated with the Field Co. in any way, but I like their products, and they are made in the USA. Other cast iron companies fit those criteria, or better still, you may have family skillets that have been passed down through the years.
Ingredients and Substitutions
It is easy to make substitutions in cornbread. You can add vegetables, such as corn kernels or peppers.
Spices
This recipe calls for a sweet, honey flavor, but you can also spice it up with a hint of paprika and cayenne.
Leftover Cornbread?
- Reheat for breakfast and top with maple syrup
- Saute in olive oil and make croutons
- Cornbread Stuffing!!
- Add crumbles to a casserole
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Skillet Cornbread with Honey Butter
Cooking in a cast-iron skillet gives the cornbread a crispier edge and a campfire vibe to a weekday dinner. Top it with honey butter to add a creamy sweetness and make it feel more like a dessert.
- Total Time: 25 minutes
- Yield: 6 servings
Ingredients
4 tablespoons unsalted butter
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1.5 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
1 tablespoon of honey
1 large egg
Honey Butter
3/4 cup butter, room temperature
1/4 cup honey
Instructions
- Place an 8.5-inch cast-iron skillet on the rack in the center of the oven and preheat to 425°F.
- In a small saucepan, melt 4 tablespoons of the butter over low heat. Pour into a small bowl and set aside to cool.
- In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: buttermilk, egg, honey, and the cooled butter until well combined.
- Add the wet ingredient mixture to the dry ingredients and combine; do not overmix.
- Remove the hot skillet from the oven and carefully coat the bottom and sides with the last tablespoon of butter. Pour the batter into the hot, buttered skillet and smooth the top.
- Return the skillet to the oven and bake for 15 minutes, until the top is golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes before slicing and serving.
- Prepare the Honey Butter by beating the two ingredients together until smooth, and serve with warm cornbread.
Equipment
Buy Now → Notes
I use a No. 6 Field Company Cast Iron Skillet, which is 8-3/8″
- Prep Time: 10
- Cook Time: 15
- Category: baking
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