This buttery skillet cornbread bakes up with irresistible crispy edges and a moist, tender crumb — the perfect balance of textures. Sweetened lightly with honey, it pairs beautifully with smoky BBQ ribs in the summer or a steaming bowl of chili in the fall.
Prefer savory? Swap the honey for sharp cheddar and scallions for a hearty, cheesy twist (more ways to customize below). Best of all, this is a 2-bowl recipe that comes together with just a whisk — no mixer required.
Cornbread lovers might also enjoy my Cornbread Muffins — they’re portable, perfectly portioned, and just as golden and buttery.
Recipe at a Glance
- Texture: Crisp edges, moist and tender center
- Flavor: Buttery with a hint of honey sweetness — or savory with cheddar + scallions
- Ease: Quick 2-bowl recipe, no mixer needed
- Time: 10 minutes prep, 20–25 minutes bake
Ingredients & Swaps
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.
REFRIGERATED
- 100g eggs (weight is without shell) or about 2 large eggs. Add structure and richness.
- 113g unsalted butter (½ cup / 1 stick), melted – For buttery flavor and moisture. Try brown butter or bacon fat for more depth.
- 80g whole milk (⅓ cup) – Works with buttermilk for a tender crumb.
- 240g buttermilk (1 cup) – Brings tang and tenderness. DIY: 1 cup milk + 1 Tbsp vinegar/lemon juice.
*** Savory Variation: Replace honey with 60–80 g (about ½ to ⅔ cup) sharp cheddar and 2 sliced scallions.
PANTRY
- 190 g medium-grind cornmeal – Gives the cornbread its signature texture. Measure by weight for accuracy, as cup measurements vary widely depending on brand and grind size.
- 94 g all-purpose flour (¾ cup) – Softens the crumb.
- 75 g granulated sugar (⅓ cup) – Gentle sweetness without making it cake-like.
- 30 g honey (1 ½ Tbsp) – Adds moisture and flavor. Skip for savory and use cheese + scallions instead.
- 1 tsp salt – Essential for enhancing flavor.
- 2 tsp baking powder + ½ tsp baking soda – Ensures lift and softness.
PRODUCE
- 135 g corn kernels (fresh, frozen, or drained canned corn ~1 cup) – Adds sweetness and juicy pops of corn flavor.
📌 Why Weight Matters
Cornmeal comes in different grind sizes, and each brand can pack differently into a measuring cup. That means one “cup” of cornmeal may not equal the same weight from bag to bag. Using a kitchen scale and measuring 190 g ensures consistent results every time — crisp edges, moist crumb, and the perfect cornbread texture!
How to Make Buttery Skillet Cornbread Step-by-Step
STEP 1. Place a 10-inch cast iron skillet in the middle rack of your oven oven and set the oven temp to 425°F /220°C (no fan). Let the skillet heat up while the oven preheats. This is important because a hot skillet makes the edges of your cornbread crispy.
STEP 2. In a big mixing bowl, add the cornmeal, flour, sugar, salt, baking powder, and baking soda. Use a whisk to stir everything together until it looks even. This is called your “dry mix.”
STEP 3. In another bowl, crack in the eggs and whisk them lightly. Add the milk, buttermilk, and all but 1 tablespoon of the melted butter (set that aside for coating the skillet later in Step 5). Whisk in the honey if you’re making the sweet version. Mix until smooth.
STEP 4. Pour the wet mix into the dry mix. Use a spatula or spoon to gently stir everything together until you don’t see big pockets of dry flour or cornmeal. Don’t overmix — it’s okay if the batter looks a little lumpy. Fold in the corn kernels (and cheese + scallions if you’re making the savory version).
STEP 5. Carefully take the hot skillet out of the oven (use oven mitts — it’s very hot!). Pour the 1 tablespoon of melted butter that we saved earlier into the skillet and swirl it around to coat the bottom and sides. Be careful, as it may splatter a little. This step adds rich buttery flavor, prevents sticking, and helps create those signature crispy, golden edges.
Immediately pour the batter into the skillet — it should sizzle when it hits the hot pan. Spread the batter evenly, then return the skillet to the oven. Bake for 20–25 minutes, until the top is golden brown and a toothpick poked in the center comes out clean.
STEP 6. Let the cornbread cool in the skillet for 5–10 minutes before slicing into wedges. Serve warm with butter, honey butter, or alongside chili, BBQ, or soup.
Make It Your Own
Cheddar + Scallions (Savory): Replace the honey with 60–80g (about ½ to ⅔ cup) sharp cheddar and 2 sliced scallions.
Bacon + Cheddar: Stir in 3–4 strips of cooked, crumbled bacon along with 60 g shredded cheddar for a smoky, savory cornbread.
Jalapeño Cheddar: Add 1–2 diced fresh jalapeños (or pickled slices for milder heat) plus 60 g shredded cheddar for a spicy kick.
Herb Cornbread: Mix in 1–2 Tbsp of fresh herbs (like chives, thyme, or parsley) for a more fragrant variation.
Sweet Honey Butter Glaze: Brush the baked cornbread with a little melted butter mixed with honey for a glossy finish.
If you want something fruity and sweet instead, try my Peach Crisp, which is the perfect seasonal pairing while peaches are still around.
Success Tips
- Crispy edges guaranteed: Always preheat your cast-iron skillet before adding the batter.
- Two bowls, one whisk. Quick and easy — no mixer needed.
- Sweet or savory: Honey keeps it lightly sweet; cheddar + scallions turn it into a cheesy, savory side.
- Cornmeal grind matters: Medium-grind strikes the best balance of texture and tenderness.
- Storage: Wrap tightly and keep at room temp for 1 day, or refrigerate up to 3 days. Reheat in the oven for best texture.
- Freezing: Slice, wrap, and freeze up to 2 months. Thaw and rewarm before serving.
Pan Substitutions
Don’t have a 10-inch cast iron skillet? No problem — here are some alternatives that work well:
- 9-inch square pan – Bake for 20–25 minutes. The edges won’t be quite as crisp as cast iron, but it still bakes up golden and tender.
- 9-inch round cake pan – Similar results to a square pan with the same bake time.
- 8-inch square pan – The batter will be thicker, so add 3–5 minutes to the bake time.
- Muffin tin – Makes about 12 cornbread muffins. Bake for 12–15 minutes until golden. Great for portioned servings — or see my Cornbread Muffins recipe for a dedicated version.
- Oven-safe stainless steel skillet – Works similarly to cast iron if it’s heavy-bottomed. Preheat it the same way to encourage browning.
🚫 Avoid glass or thin nonstick pans — they don’t retain heat the same way, which means the cornbread won’t develop that signature crisp edge.
Watch How To Make It
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Buttery Skillet Cornbread with Honey (or Savory Variation)
Equipment
- 10-inch cast iron skillet
Ingredients
- 190g cornmeal medium grind; best measured by weight
- 94g (¾ cup) all-purpose flour if measuring by cups, use spoon and level method
- 75g (⅓ cup) granulated sugar
- 1 tsp fine sea salt
- 2 tsp baking powder
- ½ tsp baking soda/ bicarbonate of soda
- 100g (about 2 large eggs) eggs weight is without shell
- 80g (⅓ cup) whole milk
- 240g (1 cup) buttermilk preferably full-fat
- 113g (½ cup) unsalted butter, melted (reserve 1 Tbsp for skillet)
- 30g (1 ½ Tbsp) honey skip if making savory
- 135g (about 1 cup) corn kernels, fresh or frozen
- For savory variation: 60–80 g (about ½ to ⅔ cup) sharp cheddar + 2 sliced scallions, instead of honey
Instructions
- Place a 10-inch cast iron skillet on the middle oven rack and preheat the oven (no fan) to 425°F (220°C). Let the skillet heat up as the oven preheats. This ensures crispy edges on the cornbread.
- In a large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda.190g cornmeal, 94g (¾ cup) all-purpose flour, 75g (⅓ cup) granulated sugar, 1 tsp fine sea salt, 2 tsp baking powder, ½ tsp baking soda/ bicarbonate of soda
- In another bowl, whisk the eggs. Add the milk, buttermilk, melted butter (save 1 Tbsp for skillet), and honey (if using). Whisk until smooth.100g (about 2 large eggs) eggs, 80g (⅓ cup) whole milk, 240g (1 cup) buttermilk, 113g (½ cup) unsalted butter, melted, 30g (1 ½ Tbsp) honey
- Pour the wet mixture into the dry mixture. Stir gently until just combined. Fold in corn kernels (or cheddar + scallions for savory).135g (about 1 cup) corn kernels, fresh or frozen, For savory variation: 60–80 g (about ½ to ⅔ cup) sharp cheddar + 2 sliced scallions, instead of honey
- Carefully remove the hot skillet from the oven. Pour the reserved 1 Tbsp melted butter (it may splatter a bit so watch out) into the skillet and swirl to coat the bottom and sides. Pour the batter into the skillet and spread evenly. Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool for 5–10 minutes before slicing and serving.
Notes
- Measuring cornmeal: It’s best to measure by weight, as grind size and brand can make cup measurements inaccurate.
- Corn kernels: You can use either fresh or frozen (no need to thaw if frozen).
- Storage: Wrap tightly and store at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in a warm oven to bring back the crisp edges.
- Freezing: Slice, wrap well, and freeze for up to 2 months. Thaw at room temperature and reheat before serving.
- Pan Substitutions: If you don’t have a 10-inch cast iron skillet, use a 9-inch square or round pan (20–25 minutes bake time). An 8-inch square pan works too, but bake 3–5 minutes longer.
- Variation: Easily make this your own by adding jalapenos, bacon, cheddar cheese, etc. See recipe post for details.
