I feel like cornbread often gets the cold shoulder at summer barbecues. It gets hidden somewhere at the end of the buffet table, far behind the glistening grilled meat, baked beans and bright summery salads. It’s an afterthought, really.

Let’s change that and give cornbread the attention it deserves, shall we? And I’ve got just the perfect recipe. No boring box mixes here. This cornbread is from-scratch and bursting with flavor. Buttermilk, honey and butter all help to make this a loaf of cornbread worthy of the spotlight.

Skillet Honey Cornbread

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 1 round 9-inch cornbread loaf

Skillet Honey Cornbread


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup honey
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1 large egg yolk


  1. Preheat oven to 375°F. Butter 9-inch cast iron skillet. Alternately, you can use 9-inch round cake pan.
  2. In large bowl, combine flour, cornmeal, baking powder, baking soda and salt. In separate bowl whisk together buttermilk, honey, butter, egg and egg yolk. Add buttermilk mixture to dry ingredients and mix until just combined.
  3. Pour batter into prepared skillet or cake pan. Bake until golden and toothpick inserted into center comes out with few moist crumbs, about 30-35 minutes. Serve warm or at room temperature with butter and honey if desired.

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2 thoughts on “Skillet Honey Cornbread

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  1. Suzanna Bascochea said:

    WONDERFUL!! So moist and delicious!!