↑

Pumpkin 'N Spice

Where easy recipes and lifestyle collide

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

Skillet Honey Cornbread

Breads and Muffins Breakfast Side Dishes

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!

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

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!

By Gayle |

Comments

  2. Sarah @Whole and Heavenly Oven says

    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

  3. Alice @ Hip Foodie Mom says

    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

  6. annie@ciaochowbambina says

    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

      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

  12. Neeli says

    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

      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

  15. marcie says

    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

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

  24. Cheyanne @ No Spoon Necessary says

    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

  25. demeter | beaming baker says

    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

  27. Kelly says

    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

  30. Billie J Hall says

    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

      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

    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

  32. baltisraul says

    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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Featured in:

Featured On