Skillet Cornbread with Honey-Butter Glaze

Skillet Cornbread with Honey Butter Glaze
I love how in this photo, the cornbread looks like a sun, the parchment ruffle its rays. As fall rainclouds settle in around Vancouver, I start to see suns everywhere…

It’s beautiful and sunny today, however, and I’m stuck inside on my rocking chair, enjoying it as best I can from beneath my favourite quilt, with a box of kleenex and a steaming mug of tea.

Why, September? Why must your lovely crisp days bring along the sniffles?

The drop in temperature and subsequent head cold flipped my internal cooking switch from fresh-salads-and-brightly-flavoured-grilled-dinners mode into simmering-braising-roasting mode. Yay, soup season!

Skillet Cornbread with Honey Butter Glaze

This cornbread was served alongside roasted-all-day, fall-off-the-bone sticky, spicy ribs.

It’s crumbly texture is perfect for sopping up the flavourful sauce, and the honey’s sweetness is a perfect foil to the heat imparted by long-simmered chipotle peppers.

Skillet Cornbread with Honey Butter Glaze

I like my cornbread studded with fresh kernels that pop between your teeth. I also like it finished with a glaze once it’s cool, to add a layer of flavour and extra sweetness, as well as to make it more moist.

I used a 12″ cast iron skillet to bake mine, and it was quite thin. I would use a 10″ pan if I had one. If you don’t have a cast iron skillet at all, go ahead and bake it in a square baking pan. Just keep in mind that the thicker the bread, the more time it will take to bake – so if you use a 8×8″ baking dish or a smaller skillet, the batter will be deeper and you’ll need a few more minutes in the oven. It’ll be as bouncy in the middle as it is on the sides when it’s done.

Leftovers were smothered in jam for breakfast the next day. Yum yum.

Skillet Cornbread with Honey-Butter Glaze
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • ½ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups yellow cornmeal
  • ½ cup cold butter, cut in ½" pieces
  • 2 eggs
  • 1 tbsp honey
  • 1¼ cups buttermilk
  • ½ cup corn kernels (thawed, if using frozen)
For glaze
  • 2 tbsp butter
  • 1 tbsp honey
  • pinch of salt
Instructions
  1. Preheat oven to 375 degrees F. Line a cast iron skillet (or 8x8" square baking pan) with parchment paper; set aside.
  2. In a large bowl, whisk together flour, baking soda, salt and cornmeal. Use a pastry blender or your fingers (working quickly so it doesn't melt) to work the butter into the flour mixture until the pieces are no bigger than lentils.
  3. In a separate bowl, whisk together eggs, honey and buttermilk. Add to flour mixture, along with corn kernels, and use a wooden spoon to stir until just combined.
  4. Dump mixture into the prepared skillet, using the back of a spoon to spread it out evenly. Bake for 25 minutes, or until the middle feels springy when lightly pressed (baking time will vary if you use a different size pan). Let the cornbread cool in the skillet set on top of a cooling rack.
For glaze:
  1. In a small microwaveable dish, combine butter, honey and pinch of salt. Microwave about 30 seconds, or until butter is melted. Use a toothpick or a fork to poke holes all over surface of cornbread. Stir glaze, then use a pastry brush (or spoon) to spread evenly overtop. You can glaze and serve the cornbread when still warm, or wait until cooled.
 

Leave a Reply

(*) Required, Your email will not be published

Rate this recipe:  

9 Comments

  1. Jennie @themessybakerblog

    September 26, 2013 6:14 am - Reply

    Wow, this bread looks delicious. I love that honey butter glaze. Yum!

  2. Shannon Johnson

    September 26, 2013 1:06 pm - Reply

    So pretty! My gram always made her cornbread in a skillet– heated it up in the oven with some oil so that when she added the cornbread batter, it sizzled and popped, and resulted in an amazing golden crust…. You make me remember a very sweet lady :)

    • foodess

      September 29, 2013 6:14 pm - Reply

      I’m so happy to bring back memories of gram :)

  3. Lorrie

    September 26, 2013 3:46 pm - Reply

    Love the addition of whole corn, and the glaze sounds lovely too!

  4. Sandra

    September 26, 2013 3:47 pm - Reply

    I’m making chili on Friday, I’m going to serve it with this. Thanks for sharing!

  5. Lynne Polischuik

    September 26, 2013 11:36 pm - Reply

    Funny: That real ‘Vancouver autumn’ rainy day last weekend also got me thinking about chili and cornbread, and I went on a Pinterest hunt for a good recipe this week but this one looks better than any I’ve found–I can’t wait to give it a go this weekend! Really hope you feel better soon, I can’t imagine baby + sniffles is a good combination :(

    • foodess

      September 29, 2013 6:14 pm - Reply

      Aww, we were on the same wavelength! Thank you for the sympathy :-P It wasn’t too bad though.

  6. Dixya Bhattarai RD

    September 27, 2013 7:38 am - Reply

    I have been wanting to make cornbread for a while now – this recipe came at a perfect time :)

  7. Pamela @ Brooklyn Farm Girl

    September 27, 2013 11:21 am - Reply

    I love me some cornbread, this looks delicious!