Southern Skillet Cornbread with Honey Butter

Southern Skillet Cornbread with Honey Butter

Southern skillet cornbread bakes in a preheated cast-iron skillet for golden edges and a tender, lightly sweet crumb. Serve it warm with smooth honey butter stirred together in minutes.

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Prep Time 10

Cook Time 22

Resting 5

Total Time 37

Servings: 8 servings

Course: Side Dish

Cuisine: Southern

Calories: 290

Ingredients Equipment Method Notes

Ingredients

For the cornbread

2 tbsp bacon drippings
1.5 cup yellow cornmeal
0.5 cup all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
0.5 tsp baking soda
1 tsp fine salt
1.5 cup buttermilk
1 egg large
0.25 cup unsalted butter melted and cooled

For the honey butter

4 tbsp unsalted butter softened
2 tbsp honey
0.125 tsp fine salt

Equipment

1 10-inch cast-iron skillet

Method

Make the cornbread

Heat the oven to 425°F.
Add the bacon drippings to a 10-inch cast-iron skillet and place the skillet in the oven as it heats, about 10 minutes, until the drippings are hot.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Whisk the buttermilk and egg in a separate bowl, then whisk in the melted butter.
Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain.
Carefully pour the batter into the hot skillet.
Bake for 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
Let the cornbread rest in the skillet for 5 minutes.

Make the honey butter

Stir the softened butter, honey, and salt together in a small bowl until smooth.
Serve the honey butter with the warm cornbread.

Notes

For crisp, golden edges, make sure the skillet and bacon drippings are hot before adding the batter. Store cornbread in an airtight container in the refrigerator for up to 3 days; freeze for up to 3 months. For a gluten-free variation, replace the all-purpose flour with a 1:1 gluten-free flour blend.