Print

Best Easy Sweet & Spicy Honey Butter Skillet Cornbread

honey butter skillet cornbread - featured image
Print Recipe

This sweet & spicy honey butter skillet cornbread has a crispy, golden-brown crust, a tender crumb that’s moist but not cakey, and a little kick of heat that sneaks up on you right after the honey sweetness settles in. It’s the perfect balance of sweet, spicy, salty, and buttery all at once.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium or fine grind)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (fine sea salt)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 1/4 cup honey (mild honey like clover or orange blossom)
  • 1/4 cup unsalted butter (melted and slightly cooled, plus more for the skillet)
  • 3 tablespoons unsalted butter (softened to room temperature, for honey butter topping)
  • 2 tablespoons honey (for honey butter topping)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven and skillet: Place your cast iron skillet in the oven and preheat to 400°F (200°C). Let the skillet heat up for at least 15 minutes.
  2. Mix the dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
  3. Mix the wet ingredients: In a separate bowl or large liquid measuring cup, whisk together 1 cup buttermilk, 2 large eggs, 1/4 cup honey, and 1/4 cup melted butter (cooled slightly). Whisk until smooth and well combined.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined — about 10 to 12 strokes. A few lumps are fine.
  5. Prepare the skillet: Carefully remove the hot skillet from the oven. Add about 1 tablespoon of butter to the skillet and swirl it around until it melts and coats the bottom and sides.
  6. Pour and bake: Pour the batter into the hot skillet — it should sizzle and spread evenly. Gently smooth the top with a spatula if needed. Return the skillet to the oven and bake for 18 to 22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Make the honey butter: While the cornbread bakes, mix the honey butter. In a small bowl, combine 3 tablespoons softened butter and 2 tablespoons honey. Stir until smooth and creamy. Set aside at room temperature.
  8. Finish and serve: Remove the skillet from the oven and let the cornbread cool for about 5 minutes. While it’s still warm, spread the honey butter over the top. Sprinkle with flaky sea salt if using. Slice into wedges and serve warm.

Notes

Don’t skip preheating the skillet. That hot pan is what gives you the crispy crust. Don’t overbake — cornbread goes from perfect to dry very quickly. Start checking at 18 minutes. Room temperature ingredients matter for best texture. Let the cornbread rest for 5 minutes before serving to allow the structure to set.

Nutrition

Keywords: cornbread, skillet cornbread, honey butter, sweet and spicy, cast iron, southern cornbread, easy cornbread recipe

Find it online: https://shimmersnack.com/best-easy-sweet-and-spicy-honey-butter-skillet-cornbread/