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You are here: Home / Breads and Muffins / Skillet Honey Cornbread

Skillet Honey Cornbread

Breads and Muffins Breakfast Side Dishes

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Skillet Honey Cornbread

This Skillet Honey Cornbread is soft, moist, and bursting with flavor. The batter is sweetened with honey and cinnamon, and then baked in a skillet until golden brown. It results in a crispy topping and a tender middle, perfect for serving alongside your favorite meal or just to snack on!

Skillet Honey Cornbread

Skillet Honey Cornbread

I hope you like cornbread, because I’ve been craving it non-stop over the past few weeks. I could eat cornbread any time of the year, but I especially enjoy it in the winter, along with a bowl of chili or soup. Or just slathered with some butter and honey for breakfast…I’m not picky!

Ever since I shared my recipe for this Skillet Buttermilk Cornbread last year, it quickly became one of the most popular recipes on Pumpkin ‘N Spice. It’s my go-to cornbread, one that I make all the time. The hubster doesn’t like cornbread, so I get to devour it all by myself. No shame here.

After I whipped up a batch of my buttermilk cornbread a few weeks ago, I decided to experiment with some different flavors. Savory ingredients, sweet spices, and add-ins were all on my list to try.

But before I get too crazy with those ingredients, I opted for the simpler route. Skillet Honey Cornbread. It was actually a no-brainer to me, and I couldn’t believe I didn’t think of it sooner.

Skillet Honey Cornbread

Whenever I eat cornbread, I always smear on some butter and a good drizzling of honey. There’s just something about that sweet and savory combo has me coming back for more. So I had an “ah-ha” moment and decided to include honey in the batter of my cornbread.

There are probably a lot of honey cornbread recipes floating around in Pinterest world, but I just had to create my own, because, you know…that’s what I do!

I slathered my cornbread with some butter and more honey, which made the best breakfast (and lunch, and dinner….you get the point). Simple to prepare and packed with flavor, this Skillet Honey Cornbread will quickly become your new favorite dish!

Skillet Honey Cornbread

Ingredients in Honey Cornbread 

This Skillet Honey Cornbread is soft, moist, and bursting with flavor. The batter is sweetened with honey and cinnamon, and then baked in a skillet until golden brown. It results in a crispy topping and a tender middle, perfect for serving alongside your favorite meal or just to snack on!

And just like my buttermilk cornbread, this honey version is anything but dry! The batter has just the right about of flavor, which makes this bread irresistibly sweet and delicious.

Here’s what goes into this skillet cornbread from scratch: 

  • Unsalted butter
  • Yellow cornmeal 
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Kosher salt
  • Cinnamon
  • Honey 
  • Buttermilk

Skillet Honey Cornbread

How to Make Honey Cornbread 

Did I mention how easy this cast iron skillet cornbread is to whip up? You can have this bread prepped, baked, and ready to be devoured in no time. Sounds pretty good, doesn’t it?

  1. Add butter to a medium cast iron skillet or regular skillet and melt. 
  2. In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, whisk eggs, honey and buttermilk until combined.
  4. Add flour mixture into egg mixture and stir just until combined.
  5. Pour batter into buttered skillet. Bake until bread is golden brown and set in the middle. 

Can You Freeze Cornbread? 

Yes! Let the cast iron cornbread cool completely, then seal inside a freezer bag or freezer-safe container for up to 3 months. To thaw, set on your counter or reheat from frozen in the oven. 

How to Store Cornbread 

This honey cornbread from scratch can be stored at room temperature in an airtight container. It will last up to 3 days. 

Subscribe to my YouTube Channel to see how easy this cornbread is to make!

Tips for Making Cast Iron Skillet Cornbread 

  • If you don’t have a cast iron skillet, a regular skillet will work too. Just make sure it’s oven-safe! 
  • If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk. 
  • This honey cornbread recipe calls for yellow cornmeal, which is different from grits or polenta. Cornmeal can be found in the baking aisle alongside the flour! 

Skillet Honey Cornbread

Looking for more easy bread recipes? I’ve got you covered!

  • Stuffed Cheesy Pesto Rolls
  • Cheesy Garlic Bread
  • Cheddar Rosemary Biscuits 
  • Skillet Buttermilk Cornbread 
  • Stuffed Pizza Rolls
Skillet Honey Cornbread
Print Pin

Skillet Honey Cornbread

This Skillet Honey Cornbread is soft, moist, and bursting with flavor!
Course Breakfast, Side Dish
Cuisine American
Keyword corn bread recipe, skillet recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 slices
Calories 210kcal

Ingredients

  • 3 tablespoons unsalted butter
  • 1¼ cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • ½ cup honey
  • 1 cup buttermilk

Instructions

  • Preheat oven to 425°F. Add butter to a medium cast iron skillet or regular skillet. Place skillet into oven until butter is melted. Remove from oven and set aside.
  • In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, whisk eggs, honey and buttermilk until combined. Add flour mixture into egg mixture and stir just until combined.
  • Pour batter into buttered skillet. Bake for 20-22 minutes, or until bread is golden brown and set in the middle. Remove from the oven and let cool for about 10 minutes.

Notes

  • See my tips and tricks for making this Skillet Honey Cornbread above the recipe box.
  • Adapted from my Skillet Buttermilk Cornbread recipe.

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 274mg | Potassium: 210mg | Fiber: 2g | Sugar: 17g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

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By Gayle | March 16, 2016

Comments

  1. Mir says

    March 16, 2016 at 5:24 am

    Another adorable video. Love it!!
    I’ve never had skillet cornbread. I know, crazy. Now I really want to try it!

    Reply
    • Gayle says

      March 16, 2016 at 7:36 am

      Thank you, Mir!

      Reply
  2. Sarah @Whole and Heavenly Oven says

    March 16, 2016 at 6:54 am

    I loooove skillet cornbread! Actually, I’m just a sucker for cornbread in any and every form and every day if I can have it. Gah, so good! I’m totally ALL over your version, Gayle! It looks so ultra-ultra moist and perfect for my bowl of not-quite-spring-yet chili!

    Reply
    • Gayle says

      March 16, 2016 at 7:39 am

      Cornbread is delicious in just about every way! 🙂 Thanks, Sarah!

      Reply
  3. Alice @ Hip Foodie Mom says

    March 16, 2016 at 7:09 am

    Gayle, I LOVE cornbread!!!!! and this looks amazing!!!! by the way, for some reason, your videos are not showing up on your YT homepage. . but when I clicked on “videos” I was able to see them. . just wanted to let you know! 🙂 love the video!

    Reply
    • Gayle says

      March 16, 2016 at 7:40 am

      Thanks for the kind words, Alice! And thank you for letting me know about the YT page! 🙂

      Reply
  4. Dannii @ Hungry Healthy Happy says

    March 16, 2016 at 7:19 am

    I am loving just honey on bread at the moment, so this just takes that to another level. Definitely one to try for Easter!

    Reply
    • Gayle says

      March 16, 2016 at 7:41 am

      I could eat honey on any kind of bread just about every day! Thanks, Dannii!

      Reply
  5. Catherine says

    March 16, 2016 at 7:20 am

    Dear Gayle, cornbread is one of my favorites. I have to try it in the skillet…what a wonderful idea. Yours looks perfect! xo, Catherine

    Reply
    • Gayle says

      March 16, 2016 at 7:41 am

      Thank you, Catherine! Cornbread made in a skillet is my favorite way to prepare it!

      Reply
  6. annie@ciaochowbambina says

    March 16, 2016 at 8:29 am

    I love skillet cornbread and your honey cinnamon addition is perfect! I usually put cinnamon in my butter that I slather on the bread – I’ve never thought to add it to the bread! Once again – your video is a home run! I really love that tune!!

    Reply
    • Gayle says

      March 16, 2016 at 8:53 am

      Oh I love the idea of cinnamon and butter mixed together! I’m definitely trying that the next time I make this dish. Thanks for the kind words, Annie!

      Reply
  7. Ashlyn // Dollop Of Yum says

    March 16, 2016 at 8:59 am

    Cornbread is definitely one of my favorites! I am always slathering on butter and then a drizzle of honey too so baking honey in to the bread sounds like a fun new method to try. 🙂

    Reply
    • Gayle says

      March 16, 2016 at 9:11 am

      Thank you, Ashlyn! Sounds like you would live this cornbread! 🙂

      Reply
  8. Amanda says

    March 16, 2016 at 9:34 am

    This cornbread looks delightful! I’m crazy for cinnamon, and buttermilk always makes everything wonderful!

    Reply
    • Gayle says

      March 16, 2016 at 9:39 am

      Thank you, Amanda! I agree, buttermilk gives everything such a great texture!

      Reply
  9. mira says

    March 16, 2016 at 9:38 am

    Love cornbread Gayle! So easy to make! And the video is perfect! Pinning !

    Reply
    • Gayle says

      March 16, 2016 at 9:58 am

      Thanks for the cornbread love and pin, Mira!

      Reply
  10. Jen | Baked by an Introvert says

    March 16, 2016 at 9:40 am

    Sweet cornbread is my weakness! Love that you made it in a cast iron. It’s so classic and yields the perfect texture!!

    Reply
    • Gayle says

      March 16, 2016 at 9:59 am

      Thanks, Jen! Making cornbread in a cast iron skillet is the best!

      Reply
  11. Medha @ Whisk & Shout says

    March 16, 2016 at 12:30 pm

    I LOVE cornbread! And the honey complements it so well- I used to think I hated honey, but I’ve realized that I”m actually quite a fan 🙂 Especially when it pairs with cornbread!

    Reply
    • Gayle says

      March 16, 2016 at 1:33 pm

      Thank you, Medha! I agree, honey and cornbread were meant to be together!

      Reply
  12. Neeli says

    March 16, 2016 at 2:15 pm

    Your husband doesn’t like cornbread, really? My fiance didn’t grow up eating cornbread, but he likes it now because I’ve made it for him throughout the years. Your cornbread looks tasty and I love honey in my cornbread. I used to make corn cakes (pancakes) years ago and they were delicious.

    Reply
    • Gayle says

      March 16, 2016 at 2:17 pm

      So strange that my husband doesn’t like cornbread, but that just means more for me! 🙂 Thanks for the kind words, Neeli! Your corn cakes sound delicious!

      Reply
  13. Blair @ The Seasoned Mom says

    March 16, 2016 at 3:31 pm

    I have a weak spot for cornbread, and there’s just nothing better than a batch that’s sweet and crispy on the outside from the cast iron skillet! I bet this is AMAZING, Gayle!!

    Reply
    • Gayle says

      March 16, 2016 at 3:39 pm

      Thank you, Blair! I couldn’t get enough of this! 🙂

      Reply
  14. Lauren Gaskill | Making Life Sweet says

    March 16, 2016 at 3:39 pm

    Is there anything thing better than cornbread with honey and butter? I don’t think so!! Looks amazing Gayle! <3

    Reply
    • Gayle says

      March 16, 2016 at 5:55 pm

      Thanks for the cornbread love, Lauren!

      Reply
  15. marcie says

    March 16, 2016 at 3:43 pm

    I’ve been making cornbread a lot lately too — it’s always a favorite! I love the crispy edges that result when you bake cornbread in a skillet, and I agree — honey and butter give it so much flavor! This looks delicious, and great video!

    Reply
    • Gayle says

      March 16, 2016 at 4:08 pm

      Thanks for the cornbread love, Marcie!

      Reply
  16. Manali@CookWithManali says

    March 16, 2016 at 6:14 pm

    Yum! What a delicious bread Gayle, honey is so good in breads! Love the video too 🙂

    Reply
    • Gayle says

      March 16, 2016 at 8:41 pm

      Thank you, Manali!

      Reply
  17. Rachel @ Bakerita says

    March 16, 2016 at 7:50 pm

    Mm I always love cornbread and I adore that you added honey and cinnamon – yum!!

    Reply
    • Gayle says

      March 16, 2016 at 8:41 pm

      Thanks, Rachel!

      Reply
  18. Ashley | The Recipe Rebel says

    March 16, 2016 at 8:02 pm

    This looks perfect Gayle! Dry cornbread has almost ruined cornbread for me, but I love the drizzle of honey on this gorgeous moist skillet bread! And LOVE your video!

    Reply
    • Gayle says

      March 16, 2016 at 8:42 pm

      Thanks for the kind words, Ashley! I hate dry cornbread too…lacks flavor and texture!

      Reply
  19. Kelly says

    March 16, 2016 at 10:00 pm

    Cornbread is a favorite around here! This looks amazing!

    Reply
    • Gayle says

      March 17, 2016 at 6:15 am

      Thanks, Kelly!

      Reply
  20. Natalie @ Tastes Lovely says

    March 16, 2016 at 11:30 pm

    So funny you posted this, because I have been craving skillet cornbread with a nice crusty bottom. This is perfect! And I love your video Gayle! So good!

    Reply
    • Gayle says

      March 17, 2016 at 6:16 am

      Thanks for the cornbread love, friend!

      Reply
  21. Erin @ Miss Scrambled Egg says

    March 17, 2016 at 5:31 am

    I am such a cornbread fan. Usually, it’s our winter go-to with chili, but I think that I’m going to start making it for the spring as well. I love the additional honey within this recipe.

    Reply
    • Gayle says

      March 17, 2016 at 6:16 am

      Thank you, Erin! I agree, I generally eat cornbread mostly in the winter, although it is definitely perfect year round!

      Reply
  22. Nadia says

    March 17, 2016 at 5:33 am

    Looks delicious! I’ve never actually tired cornbread. It’s not a ‘thing’ here in the UK. Would love to give this a go though 😀

    Reply
    • Gayle says

      March 17, 2016 at 6:17 am

      Thanks, Nadia! I think you would love cornbread…it has such a great flavor and texture!

      Reply
  23. Kate @ Framed Cooks says

    March 17, 2016 at 6:34 am

    Oh my gosh…my honey-loving Southern husband is going to FLIP over this cornbread!!

    Reply
    • Gayle says

      March 17, 2016 at 6:42 am

      I’m sure your husband will love it, Kate!

      Reply
  24. Cheyanne @ No Spoon Necessary says

    March 17, 2016 at 8:10 am

    I don’t like cornbread, Gayle, I LOVE it! And yours is totally calling my name!! I always add honey butter to the top of mine, but adding the honey to the actual batter?! GENIUS! This is some perfectly delicious cornbread, girlfriend! I could eat the whole dang skillet in ohhhhh about .5 seconds! Pinned! Cheers and gimme all that cornbread! 😉

    Reply
    • Gayle says

      March 17, 2016 at 8:26 am

      Mmm honey butter sounds good, too! Thanks for the cornbread love and pin, friend!

      Reply
  25. demeter | beaming baker says

    March 17, 2016 at 8:29 am

    Gayle, my stomach just growled. Loudly. Your skillet honey cornbread is all that I need this morning! This recipe would also go so perfectly with a big Sunday brunch. I’m off to pin this, and drool further. Thanks for another amazing recipe, Gayle. 🙂

    Reply
    • Gayle says

      March 17, 2016 at 9:01 am

      Thanks for the cornbread love and pin, Demeter!

      Reply
  26. Rachelle @ Beer Girl Cooks says

    March 17, 2016 at 9:00 am

    I love getting creative with some skillet cornbread. The simplicity of honey and cinnamon is perfect and an awesome flavor combo. Great video too! Pinned!

    Reply
    • Gayle says

      March 17, 2016 at 9:04 am

      Thank you, Rachelle! I just can’t get enough of the sweet flavor!

      Reply
  27. Kelly says

    March 17, 2016 at 1:18 pm

    I love cornbread and yours looks perfect, Gayle! I can never pass up cornbread especially when it’s made with buttermilk and honey. Your video was awesome and definitely has me craving for a big slice now 🙂

    Reply
    • Gayle says

      March 17, 2016 at 4:19 pm

      Thanks for the kind words, Kelly!

      Reply
  28. Ashley@CookNourishBliss says

    March 17, 2016 at 5:21 pm

    I loveeee cornbread and can eat it all the time!! With soups or even just for a snack! haha This looks awesome Gayle!

    Reply
    • Gayle says

      March 17, 2016 at 8:29 pm

      Thanks, Ashley!

      Reply
  29. aimee @ like mother like daughter says

    March 17, 2016 at 10:48 pm

    I’ve been wanting to try corn bread in the skillet and yours looks amazing!!

    Reply
    • Gayle says

      March 18, 2016 at 6:51 am

      Thanks, Aimee!

      Reply
  30. Billie J Hall says

    April 4, 2017 at 1:11 am

    Being from Texas, we grew up on corn bread. Our Christmas stuffing was corn bread and a slice of white bread to hold together. My Mom would make corn bread and as soon as it came from the oven, we would grab a piece of hot bread and butter it well. It got to the point that she would make the corn bread in a skillet making like patties. Then when the “thieves” got bread she made more for her dressing. This Honey Corn bread sounds really good. I will try it when I make bread again. I too like it with chili and soup in the winter. Do you make South Western Cornbread? Ummm.

    Reply
    • Gayle says

      April 4, 2017 at 5:10 am

      Thanks for the kind words and for stopping by, Billie! What a fun tradition growing up! My Grandma always made cornbread and I loved it. I’ve never made a southwest kind, but it sounds delicious!

      Reply
  31. Billie J Hall says

    April 5, 2017 at 3:09 am

    Hi, Gayle,
    You are always messing around with your corn bread recipe so I believe that you will like this South Western style. Start with your buttermilk corn bread and add cream style corn, shredded cheddar cheese and jalapeno (fresh if possible). You will have to experiment with the portions to suit you. I usually use most of the cream style corn , about a cup of cheese and a chopped up jalapeno. You are good at messing around with portions so it’s up to you. Thanks for the Honey suggestion . God bless.

    Reply
    • Gayle says

      April 5, 2017 at 5:10 am

      Thanks for the suggestion, Billie! I will remember this, sounds delicious.

      Reply
  32. baltisraul says

    July 10, 2019 at 9:11 am

    I added one little thing and it was another layer of goodness. I added 1/2 tea of apple pie spice to the melting skillet butter.

    Reply
    • Gayle says

      July 10, 2019 at 10:41 am

      That sounds like such a delicious addition! Thanks for sharing and for stopping by!

      Reply

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