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Skillet Honey Cornbread

A piece of this slightly sweet honey infused Skillet Honey Cornbread is the perfect accompaniment to most any meal. Cornbread goes with many Southern dishes and just like buttermilk biscuits it’s considered a house bread of the South. Serve it piping hot straight from the oven with a pat of sweet cream butter. It’s like a bite of heaven.

Skillet Honey Cornbread

Easy Skillet Honey Cornbread Recipe

It’s a well known fact that buttermilk biscuits and cornbread are considered the house bread of the South. They’ve been served at Southern tables for eons. You just can’t go wrong with a pan of hot cornbread to accompany a bowl of pinto beans, green beans and potatoes, or scooped and fried in a hot cast iron skillet to make individual griddle cakes. This Honey Cornbread is ever so slightly sweet from the honey that makes it super delicious. How to make Honey Cornbread:

  • Cornmeal – Plain yellow cornmeal. This is cornmeal with no leavening agents added.
  • Flour – All purpose flour. All purpose is also plain flour meaning there is no leavening.
  • Honey. You can use your favorite flavor or brand of honey.
  • Butter – Salted or unsalted butter.
  • Leavening – Baking powder and salt.
  • Milk – Buttermilk, preferably not fat free.
  • Eggs – 2 large eggs.
  • Oil – Vegetable or canola oil.
Skillet Honey Cornbread

How to Make the Best Skillet Honey Cornbread Recipe

If you want to start a spirited debate in the South, ask if there should be sugar in cornbread. Everyone has their own personal preferences and while I do love a savory cornbread, I’ve got nothing against a recipe that includes a little sugar or honey for sweetness. In fact, I’m an equal opportunity cornbread fan, no debate required. Add this delicious and simple homemade skillet honey cornbread to your dinner rotation and enjoy a taste of the South in your mouth.

  • Ingredients you’ll need to make homemade Skillet Honey Cornbread: Plain cornmeal, all purpose flour, melted butter, baking powder, salt, buttermilk, honey, large eggs and vegetable oil.
  • I bake this cornbread in a cast iron skillet and I highly recommend that you do the same. That said, if you don’t have a cast iron skillet, you can use any similar size oven safe skillet or baking dish.
  • How do you make cornbread? For this recipe you’ll begin by placing the cast iron skillet with butter into the oven to preheat. Next, in a large bowl, whisk together the cornmeal, flour, baking powder and salt. In a separate bowl, whisk together the buttermilk, honey, eggs and oil. Add the wet ingredients to the dry ingredients and mix until fully blended. Pour the cornbread mixture into the hot skillet and bake for 22-25 minutes or until a toothpick inserted into the center show moist crumbs.
  • You can bake, cool and freeze homemade cornbread for up to one month.
  • Store leftover honey cornbread tightly wrapped at room temperature for up to 2 days or chilled in the refrigerator for up to 3 days.
  • Reheat leftover cornbread in single pieces in the microwave and serve slathered with sweet cream butter and honey.
  • No matter the occasion, this skillet honey cornbread is spectacular. Using honey in the batter gives it an slightly delicate texture. Serve it with a bowl of pinto beans taco soup or a big bowl of Texas style chili for supper.

More Cornbread Recipes to Make


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Helpful Kitchen Items:

Skillet Honey Cornbread

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: skillet-honey-cornbread
Servings: 10 pieces
Calories: 254kcal
Author: Melissa Sperka


  • 2 Tbsp butter
  • 1 cup all-purpose flour
  • 1 cup plain yellow cornmeal
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup honey
  • 1/3 cup vegetable or canola oil


  • Preheat the oven to 400°F. Place the butter into a 9-inch cast iron skillet and into the oven while it preheats, to melt. [Alternative: Use an 9 x 9 heavy metal baking or pie pan]
  • In a medium mixing bowl, sift together the flour, cornmeal, baking powder and salt. In a separate bowl, whisk together the buttermilk, eggs, honey and oil.
  • Add the wet ingredients to the dry mixing just until combined.
  • Swirl the melted butter to coat the sides and bottom of the skillet, then pour the batter into the cast iron skillet.
  • Place into the oven. Bake for 22-25 minutes or until golden and a toothpick inserted into the center comes back clean.
  • Serve with a pat of butter and a drizzle of honey.


Serving: 1piece | Calories: 254kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 294mg | Potassium: 239mg | Fiber: 2g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



    1. Hi Mary, you could, sure. Just adapt the baking time, it likely will need extra time in the oven. Test the center with a toothpick just as you would a cake for doneness.

  1. Do I have to use honey or any sweetener for that matter? I don’t like sweet tasting cornbread. Love your recipes and have your book.

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