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Cornbread's roots run deep in American history, tracing back to Indigenous peoples who cultivated corn long before European settlers arrived. Cornmeal became a dietary staple in many early American households, particularly in the South, where cornbread emerged as a common accompaniment to meals. Over time, various regional variations developed, each boasting unique flavors and textures. From the sweet, cake-like cornbread found in the South to the more savory, crumbly versions popular in the North, cornbread has evolved into a dish that reflects the diverse culinary landscape of America.

Honey Butter Skillet Cornbread – The Perfect Side Dish!

Discover the joy of baking with this Honey Butter Skillet Cornbread recipe, a delightful twist on a classic comfort food. Perfectly golden and infused with sweet honey flavor, this dish is not only a great side for chili or soups but also makes for a tasty snack or breakfast treat. With simple ingredients and easy steps, you can create a moist, fluffy cornbread that everyone will love. Elevate your meals and impress your guests with this scrumptious recipe.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

1/3 cup unsalted butter, melted

2 large eggs

1/4 cup honey (plus additional for drizzling)

1 cup corn kernels (fresh, frozen, or canned, drained)

For Honey Butter:

1/2 cup unsalted butter, softened

1/4 cup honey

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats to achieve a beautifully crisp bottom.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

      Mix Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, and honey until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix; a few lumps are okay. Gently fold in the corn kernels.

          Prepare the Skillet: Carefully remove the hot skillet from the oven, and add a tablespoon of butter to the skillet. Swirl it around until melted and evenly coats the bottom.

            Pour the Batter: Immediately pour the cornbread batter into the hot skillet, spreading it out evenly.

              Bake: Place the skillet back into the oven and bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Make Honey Butter: While the cornbread is baking, prepare the honey butter by combining softened butter, honey, and a pinch of salt in a separate bowl. Whip until creamy and well blended.

                  Cool and Serve: Once the cornbread is done, remove it from the oven and let it cool for about 5 minutes. Serve warm, drizzled with additional honey and a generous dollop of honey butter on top.

                    Prep Time, Total Time, Servings: 15 min | 40 min | 8 servings