Skillet Cornbread with Honey-Butter Glaze
A tender, buttery cast-iron cornbread studded with corn kernels and brushed with a warm honey-butter glaze that soaks right in. Sweet, moist, and dead simple.
Servings: 9 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups yellow cornmeal
- ½ cup cold butter cut in 1/2-inch pieces
- 2 eggs
- 1 tbsp honey
- 1 ¼ cups buttermilk
- ½ cup corn kernels thawed, if using frozen
For the glaze
- 2 tbsp butter
- 1 tbsp honey
- salt a pinch
Instructions
- Preheat the oven to 375°F (190°C). Line a cast iron skillet (or 8x8-inch square baking pan) with parchment paper; set aside.
- In a large bowl, whisk together the 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.
- In a separate bowl, whisk together the eggs, honey and buttermilk. Add to the flour mixture along with the corn kernels and use a wooden spoon to stir until just combined.
- Dump the 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 with a different size pan). Let the cornbread cool in the skillet set on top of a cooling rack.
- Glaze: In a small microwaveable dish, combine the butter, honey and a pinch of salt. Microwave about 30 seconds, or until the butter is melted. Poke holes all over the surface of the cornbread with a toothpick or fork. Stir the glaze, then use a pastry brush (or spoon) to spread it evenly over top. Glaze and serve warm, or wait until cooled.
Notes
Cold butter, worked in: Like a biscuit, the butter stays in lentil-sized bits for a tender, flaky crumb.
Don't overmix: Stir just until combined so the cornbread stays light.
Poke and glaze: The holes let the honey-butter glaze soak in for moist, sweet edges.
Pan size matters: Bake time varies — test with a springy-center press or a toothpick.
Nutrition
Calories: 340kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 270mg | Potassium: 100mg | Fiber: 2g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg