Fluffy Buttermilk Skillet Cornbread with Honey Butter

Quick Recipe Version (TL;DR)

• Yield: 8 generous wedges
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes

Quick Ingredients

• 1 cup (150 g) yellow cornmeal, medium grind
• 1 cup (125 g) all-purpose flour
• 2 tsp baking powder + 1/2 tsp baking soda
• 3/4 tsp fine salt + 2 tbsp sugar
• 1 1/4 cups (295 ml) buttermilk, room temp
• 2 large eggs, room temp
• 1/3 cup (75 g) unsalted butter, melted, plus 1 tbsp for skillet
• 1 cup (about 150 g) sweet corn kernels (fresh or thawed)
• 3 tbsp unsalted butter, melted, + 2 tbsp honey (for brushing)

Do This

• 1. Heat oven (or woodstove oven) to 425°F (220°C). Place a 10-inch cast iron skillet with 1 tbsp butter inside to preheat.
• 2. Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
• 3. In another bowl, whisk buttermilk, eggs, and 1/3 cup melted butter until smooth.
• 4. Pour wet into dry, stir just until combined, then fold in corn kernels (do not overmix).
• 5. Carefully swirl hot skillet to coat with melted butter, then pour in batter; smooth top quickly.
• 6. Bake 20–22 minutes, until golden and a toothpick in the center comes out clean.
• 7. Mix 3 tbsp melted butter with honey and a pinch of salt; brush generously over hot cornbread. Cool 5–10 minutes, slice, and serve warm.

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Why You’ll Love This Recipe

• Fluffy and tender inside with a beautifully crisp, golden crust from baking in cast iron.
• Sweet corn kernels in every bite give juicy pops of flavor and great texture.
• Brushed with warm honey butter right out of the oven for a glossy, irresistible finish.
• Perfect for a cozy, woodstove-style dinner alongside chili, stew, or a simple pot of beans.

Grocery List

• Produce: Sweet corn kernels (fresh, frozen, or canned and well-drained)
• Dairy: Buttermilk, unsalted butter, large eggs
• Pantry: Yellow cornmeal, all-purpose flour, baking powder, baking soda, sugar, fine salt, honey

Full Ingredients

Cornbread

• 1 cup (150 g) yellow cornmeal, medium grind (stone-ground if possible)
• 1 cup (125 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt (or table salt)
• 2 tbsp granulated sugar (up to 1/4 cup / 50 g for sweeter cornbread)
• 1 1/4 cups (295 ml) buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled
• 1 tbsp unsalted butter (for the skillet)
• 1 cup (about 150 g) sweet corn kernels, fresh (cut from 2 cobs), frozen (thawed), or canned (drained and patted dry)

Honey Butter Glaze

• 3 tbsp unsalted butter, melted
• 2 tbsp honey
• Pinch of fine salt (to taste)

Optional Add-Ins (Choose 1–2)

• 1/2 cup (55 g) shredded sharp cheddar cheese
• 1–2 tbsp chopped fresh chives or green onions
• 1 small jalapeño, seeded and finely diced (for gentle heat)

Step-by-Step Instructions

Step 1: Preheat the oven and the skillet

Place a rack in the center of your oven and preheat to 425°F (220°C). Put a 10-inch cast iron skillet on the rack as the oven heats. This hot skillet is the secret to a beautifully crisp, rustic crust.

When the oven is close to temperature (about 5 minutes before baking), carefully add 1 tbsp butter to the skillet and let it melt. You want the skillet very hot but the butter just melted, not burned.

Woodstove note: If you are using a woodstove oven, aim for the same temperature using an oven thermometer. Preheat the cast iron skillet directly in the oven box or on a hot, even section of the stove, with the door closed as much as possible to maintain heat.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together:

1 cup cornmeal, 1 cup flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, and 2 tbsp sugar.

Break up any lumps so everything is evenly combined. This dry mix helps distribute the leavening agents and salt, giving you a tall, evenly risen cornbread with flavor in every bite.

Step 3: Mix the wet ingredients

In a separate medium bowl or large measuring jug, whisk together:

1 1/4 cups buttermilk, 2 large eggs, and 1/3 cup melted (slightly cooled) butter.

Whisk until the mixture is smooth, glossy, and the eggs are fully combined. The buttermilk’s acidity will react with the baking soda and baking powder to create a light, tender crumb. Let this mixture sit for a minute or two while you prepare the corn so the flavors start to mingle.

Step 4: Fold the batter and add the corn

Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, stir gently just until you no longer see streaks of dry flour. The batter will be thick and slightly lumpy—that is perfect.

Add 1 cup sweet corn kernels (and any optional add-ins like cheese, herbs, or jalapeño) and fold them in lightly. Stop mixing as soon as the kernels are evenly distributed. Overmixing will make the cornbread tough instead of fluffy.

Step 5: Pour into the hot skillet

Carefully remove the preheated cast iron skillet from the oven using thick oven mitts. Swirl or tilt the pan so the melted butter coats the bottom and slightly up the sides. The butter should be sizzling.

Immediately pour the batter into the hot skillet. It should sizzle a little at the edges—that means you will get a gorgeous, crisp, woodstove-style crust. Smooth the top gently with your spatula so it is even, but work quickly so the skillet does not cool down.

Step 6: Bake until golden and set

Return the skillet to the oven and bake at 425°F (220°C) for 20–22 minutes. The cornbread is done when the top is deep golden, the edges are pulling slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If your oven runs hot or you are using a very dark skillet, start checking at about 18 minutes. In a woodstove oven, rotate the skillet once or twice during baking if you notice uneven browning.

Step 7: Brush with warm honey butter and serve

While the cornbread bakes, stir together 3 tbsp melted butter, 2 tbsp honey, and a pinch of salt in a small bowl until smooth.

As soon as the cornbread comes out of the oven, brush the entire top generously with the warm honey butter. It will soak into the cracks and edges, giving a glossy finish and sweet-salty flavor. Let the cornbread cool in the skillet for 5–10 minutes before slicing into wedges. Serve warm, straight from the skillet, for the coziest, woodstove-style presentation.

Pro Tips

• Use room-temperature ingredients. Cold eggs and buttermilk can stiffen the melted butter and make the batter lumpy. Let them warm slightly for a smoother batter and better rise.
• Do not skip preheating the skillet. The sizzling batter hitting the hot, buttered cast iron is what creates that rustic, crisp crust and tender interior.
• Do not overmix. Stir only until the dry ingredients are moistened. Overworking the batter develops gluten and leads to dense, tough cornbread.
• Dry your corn kernels. If using frozen or canned corn, pat them dry with a paper towel so they do not add extra water to the batter.
• Rest briefly before slicing. Those 5–10 minutes in the skillet let the crumb set so slices hold together while still staying warm and steamy inside.

Variations

• Jalapeño-Cheddar Cornbread: Fold in 1/2 cup shredded sharp cheddar and 1 finely diced jalapeño (seeds removed for mild heat) with the corn. Sprinkle a little extra cheese on top before baking.
• Extra-Sweet Fairground Style: Increase sugar to 1/4 cup (50 g) and honey in the glaze to 3 tbsp for a more dessert-like cornbread. Great with extra butter and jam.
• Herb and Scallion Cornbread: Add 2–3 tbsp finely chopped fresh chives, green onions, or parsley with the corn for a savory, aromatic version that pairs beautifully with soups and stews.

Storage & Make-Ahead

Allow leftover cornbread to cool completely, then wrap wedges tightly in foil or store in an airtight container. It will keep at room temperature for 1–2 days or in the refrigerator for up to 5 days. For longer storage, wrap individual pieces in plastic wrap, then foil, and freeze for up to 2 months.

To reheat, warm wedges in a 325°F (165°C) oven for 8–10 minutes, or in a covered skillet over low heat on the stovetop or woodstove until heated through. Brush with a little extra melted honey butter just before serving to revive the moisture and shine. The honey butter itself can be mixed up to 3 days in advance and stored covered in the refrigerator; gently rewarm before brushing on.

Nutrition (per serving)

Approximate nutrition for 1 of 8 wedges (including honey butter): about 320 calories, 16 g fat, 39 g carbohydrates, 7 g protein, 1–2 g fiber, and 9 g sugar. Sodium will vary based on your salt and butter, but is roughly 400–450 mg per serving. These values are estimates and will change with any substitutions or add-ins.