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Skillet Cornbread with Honey Butter

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Skillet Cornbread with Honey Butter

Roberta Reynolds
When I was a kid, one of my favorite suppers was when Neeners would make cornbread and scrambled eggs for supper. Need I tell you that I drenched the warm cornbread in Log Cabin Syrup after adding plenty of butter? And yes, the syrup always made its way onto the scrambled eggs too. Money was tight in those days, but when cornbread arrived, we felt like we were eating like royalty. In fond remembrance of those days, here’s my own favorite cornbread recipe. Butter is melted in a cast iron skillet, and the batter is poured in right before popping it into the oven. Serve this warm with honey butter and you’ll see what I’m talking about. But if you’d rather drench it in butter and syrup, I won’t blame you one bit. This recipe is so easy; you won’t ever want to open a box of corn muffin mix again. Plus, it’s made with lots of real butter – that’s all I need to hear.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8 Servings

Ingredients
  

  • FOR THE CORNBREAD
  • I cup yellow cornmeal
  • I cup unbleached flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup frozen corn kernels thawed
  • 1 ¼ cups buttermilk
  • 1 egg
  • ¼ cup canola oil
  • 4 tablespoons butter
  • FOR THE HONEY BUTTER
  • 1 stick butter – at room temperature
  • 1-2 tablespoons honey depending on your personal taste, plus a little more for drizzling over the top
  • Generous pinch of salt

Instructions
 

  • FOR THE CORNBREAD
  • Preheat oven to 375 degrees.
  • In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, baking soda and corn kernels.
  • Add buttermilk, egg, and oil. Stir just until moistened.
  • Melt butter in a cast iron skillet over medium-high heat until the butter begins to sizzle. Make sure the sides and bottom of the pan are coated in butter – you might need to swirl it around.
  • Scrape the batter into the hot skillet, and immediately put the skillet into the oven.
  • Bake for 20 – 25 minutes, or until golden in color and set in the middle.
  • Cut into wedges and serve with butter, butter and honey, just honey, or whatever else sounds good.
  • NOTE: If you don’t have a cast iron skillet, use an 8x8 inch baking dish – just place the baking dish in the oven to melt the butter.
  • FOR THE HONEY BUTTER
  • In a small bowl, stir together the butter, honey, and salt. I like to just barely mix it together because I think it looks better, but mix it as much as you want.
  • Drizzle to top with additional honey and serve over warm cornbread or whatever else you can think of to use it on.

When Fall rolls around, I start thinking about soup just like everybody else. But I also think about what would go really well along side of soup, and that’s why my mind ended up on cornbread thoughts this week. Cornbread is perfect with chili and soups with savory additions like peppers, onions, or sausage. But let’s face it, if somebody waves a platter of cornbread in front of me, I will make a grab for it no matter if it’s served with anything or not. Since this recipe starts with sizzling butter in a cast iron pan, the bottom crust is not only buttery, but has a nice subtle crunch, and I often find myself peeling off the bottom crust and eating it first.

Bake it just until the top is set, which is about 20 minutes. This will make sure it’s still moist on the inside, which makes it all the better for slathering on all that honey butter.

And speaking of honey butter…I like to just barely combine the room temperature butter, honey and a nice pinch of salt. If you get all crazy and whip the honey and butter together, it still tastes fine but takes on kind of a funky color, like it can’t decide whether it wants to be honey or butter. In past days when I used to whip the daylights out of it, people seemed to shy away, not quite able to figure out what exactly was going on there and too polite to ask. Add a nice big splash of honey on top and you’re ready to go.

I say let’s stop talking and start eating! Hope you enjoy this one, and thanks so much for reading today. xoxoxo

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!