Comforting Brown Butter Honey Skillet Cornbread
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Cornbread might be humble, but when it’s made with brown butter and honey, it turns into something extraordinary. This version is deeply golden, crisp-edged, and just sweet enough—perfect for a spring picnic, Sunday dinner, or warm-from-the-oven with a pat of butter melting into each crumb.
Baking it in a cast iron skillet gives it that old-fashioned, Southern-crusty finish that I can never resist. It’s hearty enough to hold its own next to a pot of beans, but gentle enough to sit next to sweet jam and tea at brunch. This one feels like something Grandma would have made—if Grandma knew the magic of browned butter.
💗 Why You’ll Love This Recipe
- Buttery, golden edges from the hot skillet
- Sweetened naturally with honey
- Quick, one-bowl prep
- Easy to customize with herbs or cheese
- A timeless homestead favorite
🕒 Quick Reference
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35 minutes
- Servings: 8
- Dietary Info: Vegetarian, gluten-free option available
⭐ Key Ingredients at a Glance
- Cornmeal
- Buttermilk
- Eggs
- Honey 🍯
- Butter (browned!)
- Baking powder
🛒 Ingredients
- ½ cup unsalted butter
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour (or 1:1 GF blend)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1¼ cup buttermilk
- ¼ cup honey (plus extra for drizzling)
Ingredient Notes:
If you don’t have buttermilk, you can add 1 tbsp lemon juice or vinegar to regular milk and let it sit for 5 minutes. For a savory variation, add 1 cup shredded sharp cheddar or 1 tbsp chopped rosemary.
👩🍳 Instructions
🥄 Step 1: Brown the Butter
- Place butter in a 10-inch cast iron skillet. Melt over medium heat until golden brown and nutty-smelling, about 4–5 minutes.
- Carefully pour the browned butter into a mixing bowl, leaving a thin coating in the skillet. Set skillet aside (don’t clean it).
🥄 Step 2: Mix the Batter
- To the bowl with browned butter, whisk in honey, eggs, and buttermilk.
- In a separate bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- Gently stir the dry ingredients into the wet until just combined. Don’t overmix.
🥄 Step 3: Bake
- Preheat oven to 400°F. Place the buttered skillet back in the oven for 5 minutes to reheat.
- Carefully pour the batter into the hot skillet. It should sizzle slightly—this is what creates that signature crust.
- Bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.
🍽 Serving & Pairing Ideas
- Drizzle with extra honey and serve warm with salted butter.
- Pair with soups, stews, or chili.
- Try it with soft cheese and jam for a sweet-savory combo.
- Makes a lovely base for brunch toasts topped with fried eggs and herbs.
🧊 Storage & Make-Ahead Tips
- Store leftovers wrapped at room temperature for up to 2 days, or refrigerate for up to 5.
- Reheat slices in a toaster oven or skillet for best texture.
- Freeze individual slices for up to 3 months.
🌿 Final Thoughts & Call to Action
This skillet cornbread is the kind of recipe you can return to again and again—simple, reliable, and a little elevated. The browned butter adds that unmistakable depth, while honey keeps it just sweet enough to feel special. It’s the perfect addition to any homestead meal.
If you make it, tag me @SouthernSoilSunshine and let me know how it turned out—I’d love to see your golden-edged slice! ✨
➡️ For more cozy spring recipes, try my
👉 Blueberry Sage Tea Cake Recipe
👉 Delicious Apple Cinnamon Overnight Oats Recipe
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