Skillet Cornbread Recipe

Golden and deeply comforting, skillet cornbread is the kind of recipe that makes any table feel more welcoming. With its crisp edges, buttery flavor, and moist, tender center, it’s a rustic classic that’s endlessly versatile and deeply satisfying.
Whether served with smoky barbecue, a pot of spicy chili, or simply slathered with hot honey butter, this cornbread delivers warmth, texture, and just the right touch of sweetness in every bite. Baked in a cast-iron skillet, it gets that perfect, golden crust that’s hard to replicate any other way.

Ingredient Breakdown

The combination of cornmeal and flour is key to the perfect bite. Cornmeal brings that signature gritty texture and earthy flavor, while all-purpose flour softens it just enough to ensure a light and cohesive crumb. Together, they strike a satisfying balance between rustic and refined.

Buttermilk and eggs do more than add moisture — they bring richness and structure, helping the cornbread rise just enough without becoming cakey. The tang from buttermilk also enhances the depth of the corn’s natural sweetness, making the flavor more layered.

Creamed corn is the quiet star of this recipe. It adds a subtle sweetness and incredible moisture to the batter, making each slice extra soft without feeling soggy. It also ensures the cornbread stays tender for longer, even if you’re baking ahead.

And then there’s the hot honey butter. This simple spread takes the whole dish up a notch — rich butter blended with sweet honey and a kick of chili crisp or hot sauce. It melts into the warm bread, infusing every bite with sweet heat and salty richness. A sprinkle of flaky sea salt on top adds the perfect contrast.

Step-by-Step Preparation Guide

Start by placing a 9-inch cast-iron skillet in the center of the oven and preheating it to 400°F. Greasing the skillet with butter before preheating ensures that the batter sizzles the moment it touches the surface, creating that signature golden crust.

In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and kosher salt. This ensures the leavening agents are evenly distributed throughout the dry mixture and helps prevent clumping when the wet ingredients are added.

In another bowl, whisk together the melted butter, eggs, buttermilk, and honey until smooth. Once combined, fold in the creamed corn using a rubber spatula, gently mixing until everything is evenly incorporated. The creamed corn adds moisture and sweetness while enhancing the texture.

Pour the dry ingredients into the wet mixture and stir just until the batter comes together. Avoid overmixing — a few lumps are fine. Overworking the batter leads to a denser, tougher texture.

Carefully remove the hot skillet from the oven, then pour in the batter, using a spatula to smooth the top into an even layer. It should sizzle on contact — that’s the magic moment when the crust begins to form.

Bake for 20 to 25 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean. While it’s baking, prepare the hot honey butter by combining softened butter, honey, and hot sauce or chili crisp until smooth and creamy.

As soon as the cornbread comes out of the oven, spread half of the hot honey butter across the surface, allowing it to melt into the bread. Finish with a sprinkle of flaky sea salt if desired, then slice and serve warm with extra honey butter on the side.

Recipe Tips & Frequently Asked Questions

Preheating the skillet for a beautifully crisp crust:
Don’t skip this step — the hot skillet creates instant sizzle that caramelizes the edges and gives the cornbread its signature crispness.

Avoiding overmixing to keep the cornbread light:
Stir just until the dry ingredients are absorbed. Overmixing activates the gluten and makes the bread heavy.

How to tell when it’s done: golden edges and clean center:
A golden top and a toothpick that comes out clean are both signals that your bread is ready. The center should feel firm but springy.

Storing hot honey butter for future use:
Keep any leftover honey butter in an airtight container in the fridge for up to a week. It’s great on toast, biscuits, or roasted veggies.

Can I use plain corn instead of creamed corn?
Yes, but it may result in a slightly drier texture. If using plain corn, consider adding an extra tablespoon of honey or a splash of milk.

What if I don’t have a cast-iron skillet?
A well-greased baking dish or heavy ovenproof pan will work, but you may miss out on the crispy edges.

Can this cornbread be made ahead of time?
Absolutely. Bake it a day in advance and warm slices in the oven or skillet before serving.

How should I store leftovers and reheat them?
Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. Reheat in the oven or toaster oven to bring back the crust.

What to Serve With This Recipe

Skillet cornbread shines alongside bold, hearty mains. Serve it next to smoky barbecue ribs, spicy chili, or tender roasted chicken. Its sweetness balances out savory flavors beautifully.
It also makes a great side for soups and stews — from bean-heavy chili to creamy tomato bisque. The bread soaks up broths without falling apart, making it a comforting companion.
Or serve it solo as a snack with hot honey butter or a smear of maple syrup. It’s rich enough to stand on its own, yet subtle enough to complement almost anything.

Creative Variations

For a spicy twist, fold in chopped jalapeños or scallions for heat and bite. The green flecks also add color and visual appeal.

Shredded cheddar cheese or crumbled bacon mixed into the batter will give the cornbread a savory, hearty edge that’s perfect for brunch spreads or potlucks.

For a sweet variation, replace the honey with maple syrup and sprinkle the top with cinnamon sugar before baking. It turns the bread into a warm, cozy treat.

Skillet cornbread brings together everything we love about comfort baking — simplicity, texture, and flavor in one rustic, golden round. Whether served with dinner or savored as a standalone snack, it’s the kind of bread that makes every meal feel complete.

From the satisfying crackle of a hot skillet to the sweet heat of honey butter melting into its crust, this is the recipe you’ll reach for again and again — easy to make, easy to love, and impossible to forget.

Ingredients

Cornbread

1½ cups (205 g) cornmeal
1 cup (120 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted, plus extra for greasing skillet
2 large eggs
¾ cup (175 ml) buttermilk
2 tablespoons honey
1 (15-oz) can creamed corn

Hot Honey Butter

½ cup (1 stick) unsalted butter, softened
2 tablespoons honey
1 tablespoon hot sauce or chili crisp
Flaky sea salt, optional

Instructions

Cornbread

Position the oven rack in the center and preheat to 400°F. Generously butter a 9-inch cast-iron skillet and place it in the oven to heat through.

In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and kosher salt until evenly distributed.

In a separate large bowl, combine the melted butter, eggs, buttermilk, and honey, whisking until fully incorporated. Fold in the creamed corn using a spatula, blending just enough to combine.

Add the dry ingredients to the wet mixture and stir until no dry flour remains. Take care not to overmix, which can lead to a dense texture.

Carefully take the hot skillet out of the oven and pour the batter in, spreading it out evenly with a spatula.

Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Hot Honey Butter

In a medium bowl, mix the softened butter, honey, and hot sauce or chili crisp until smooth and well blended.

As soon as the cornbread is finished baking, spread about half of the honey butter over the hot surface so it melts into the bread. Sprinkle with flaky sea salt if desired.

Slice and serve warm, with the remaining honey butter on the side for extra flavor.