Honey Cornbread with Honey Butter
Honey Butter Cornbread is a fluffy, naturally sweetened, and wholesome side dish baked in a cast iron skillet for crispy edges and tender texture. Rich with honey flavor and easy to customize, it's a nutritious twist on a classic favorite.
Equipment
- (1) 12-Inch Cast Iron Skillet – for baking and butter melting
- (2) Mixing Bowls – 1 large for dry ingredients, 1 medium for wet
- (1) Whisk – to blend eggs, honey, and milk smoothly
- (1) Silicone Spatula – to fold in butter and transfer batter
- (1) Oven Thermometer (optional) – to ensure accurate baking temperature
- (1) Cooling Rack – to rest the skillet after baking
Ingredients
- ½ cup 1 stick unsalted butter
- 1½ cups medium or fine cornmeal
- 1½ cups white whole wheat flour or use all-purpose or regular whole wheat
- 1½ teaspoons fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 large eggs at room temperature
- ⅔ cup honey or pure maple syrup
- 1½ cups milk of your choice dairy, almond, oat, etc., at room temperature
- Optional toppings: extra butter honey, or fruit jam
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 375°F (190°C). Place the butter into a large 12-inch cast iron skillet and set the skillet in the oven to melt the butter. This should take 5 to 13 minutes, depending on your oven—watch closely toward the end. The butter should bubble and begin to brown slightly but not burn.
- Mix Dry Ingredients: While the butter melts, combine the cornmeal, flour, salt, baking powder, and baking soda in a large mixing bowl. Stir until everything is evenly distributed, then set aside.
- Whisk the Wet Ingredients: In a separate medium bowl, whisk the eggs with the honey or maple syrup until smooth and fully incorporated. Add the milk and whisk again until the mixture is well blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir just until combined. It’s okay if the batter still has a few lumps—we’ll stir again after adding the butter.
- Add Melted Butter to Batter: Using oven mitts, remove the skillet from the oven once the butter has melted and browned slightly. Carefully swirl the butter around to coat the bottom and sides of the pan. Then pour all the butter into the batter and stir until just incorporated.
- Transfer Batter to Hot Skillet: Pour the batter into the hot, butter-coated skillet. Use a spatula to scrape down the sides of the bowl so you don’t waste any of the mixture. Smooth out the top gently.
- Bake Until Golden and Set: Return the skillet to the oven and bake for 25 to 30 minutes, or until the edges are golden brown, the center is firm and springy, and a toothpick inserted comes out with just a few moist crumbs.
- Cool Briefly and Serve: Remove the skillet from the oven using mitts and let it rest on a cooling rack for at least 5 minutes before slicing. Serve warm with a pat of butter, a drizzle of honey, or your favorite jam.
Notes
- Butter Watch Tip: Don’t walk away while melting the butter—check it early and often to avoid burning. The goal is nutty, golden butter, not dark brown.
- Room Temp Shortcut: Forgot to bring ingredients to room temperature? Place cold eggs in a bowl of warm water while the butter melts, and microwave the milk for 15–20 seconds.
- Flour Options: White whole wheat flour adds nutrition without sacrificing texture. You can use all-purpose for a more classic version or regular whole wheat for a heartier bite.
- Cornmeal Suggestions: Choose medium or fine-ground cornmeal for best texture. Stone-ground varieties offer a more rustic feel and better nutrition due to less processing.
- Baking Dish Alternatives: No cast iron? Use a 9x13-inch dish, 8x8-inch or 10x10-inch square pan, or even a 12-cup muffin tin. Adjust bake time accordingly—muffins will cook faster.
- Add-Ins to Customize: Stir in shredded cheddar or Jack cheese, fresh corn kernels, diced bell peppers, jalapeños, or even fruits like blueberries or cranberries for a twist.
- Make It Gluten-Free: A 1-to-1 gluten-free flour blend should work well—just make sure it’s a reputable brand meant for baking.
