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A golden skillet of honey butter cornbread with a wedge cut out and butter melting across the top

Honey Butter Cornbread

Moist, lightly sweet cornbread baked in a hot skillet or 9x9 pan and brushed with melted honey butter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 340
Ingredients Method Notes

Ingredients
  

Cornbread
  • 1 cup yellow cornmeal medium grind
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 cup buttermilk room temperature
  • 1/2 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1/3 cup honey
  • 1/2 cup unsalted butter melted
  • 2 tablespoons unsalted butter for the skillet
Honey butter topping
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons honey
  • flaky salt to finish

Method
 

  1. Place a 10-inch cast-iron skillet in the oven and heat to 400F.
  2. Whisk cornmeal, flour, baking powder, baking soda, salt and sugar.
  3. Whisk eggs, buttermilk, sour cream and honey, then whisk in melted butter.
  4. Stir wet into dry just until combined and rest 5 minutes.
  5. Add 2 tablespoons butter to the hot skillet, swirl, and pour in the batter.
  6. Bake 20 to 25 minutes until golden and a toothpick comes out clean.
  7. Mix melted butter and honey, brush over the top, sprinkle with flaky salt and cool 10 minutes.

Notes

For a 9x9 pan, grease well and bake 22 to 27 minutes. Store covered up to 2 days at room temperature or 5 days refrigerated. Freezes up to 3 months.