Got some cornmeal in the back of your pantry? Great, let’s make cornbread! This cornbread recipe is my favorite. It’s made with browned butter, for maximum butter flavor, and it’s naturally sweetened with honey (maple syrup works, too).
This cornbread is not exactly traditional, though it has classic cornbread flavor as far as I’m concerned. It’s sweetened, like Northern cornbread, but it’s made in a skillet, like Southern cornbread. I grew up near the border of the two regions, in Oklahoma, and all I knew was my mom’s cornbread from the Jiffy box. Dinner was always more exciting with cornbread on the table.
On the cornbread sweetness scale, this one falls somewhere around the middle, near Jiffy levels. It’s not dessert-level sweet, nor is it dry. If you prefer sweeter cornbread, be sure to serve yours with honey or jam.
This cornbread is golden and fluffy on the inside. I love to make it in my large cast iron skillet—it yields lightly crisp edges and keeps the cornbread warm for a long time. What’s better than warm, freshly made, homemade cornbread?
Preheat the oven to 375 and let’s get going! If you don’t have a skillet, I’ve got you covered.
Cornbread Serving Suggestions
Since this cornbread is somewhat sweet, I love to serve it with spicy stews or chilis for contrast.
Another option? Serve cornbread with crisp, tangy salads.
- Arugula and Wild Rice Salad with Zippy Lemon Dressing
- Fresh Black Bean Salad
- Favorite Broccoli Salad
What are your favorite cornbread accompaniments?
I’ll never tire of “basic” skillet cornbread, but here are some fun ways to change it up.
Add blueberries, chopped cherries or strawberries, or even cranberries.
Add up to 1 1/2 cups fresh fruit to the batter with the melted butter. You can see how that turns out in my Cranberry Maple Skillet Cornbread recipe.
Or, make it cheesy.
Stir in 1 cup shredded cheddar cheese or other aged cheese. I added cheese, corn and peppers to my Brown Butter, Honey and Jalapeño Skillet Cornbread recipe.
Make it extra-savory with fresh corn or peppers.
Add any of the following to the hot butter and stir it around before proceeding: 1 large corn on the cob, shucked (or ¾ cup defrosted frozen corn kernels), and/or 1 finely chopped red or orange bell pepper, and/or 2 medium jalapeños, ribs removed and finely chopped.
Make cornbread muffins.
I haven’t tried this one, but I’m confident it will work. Once the butter is mixed into the batter, fill each of 12 muffin cups no more than two-thirds full (you may have enough for more than 12 muffins). Bake at 350 until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs. I’d start checking them around 15 minutes.
Skillet Cornbread Notes
This section contains affiliate links, which means that I’ll earn a small commission if you purchase through these links (at no cost to you).
I baked my cornbread in my 12″ Lodge cast iron skillet, which is a workhorse in my kitchen. I love cast iron because it’s non-toxic, retains heat like no other, and with proper care, will last a lifetime or more. Fair warning, it’s also very heavy at this size! I like the idea of this 12″ two-handled skillet better than my own (it’s also $10 less, at time of writing).
If you don’t have a suitable skillet, try any of the following:
- 8-inch square baking dish with tall sides
- 10-inch square baking dish
- 9 by 13-inch baking dish
Ideally, follow the instructions and melt the butter in your baking vessel in the oven. The browned butter flavor is really nice, and the hot sides of the baker will help yield crisp edges.
If you don’t want to bother with the browned butter step, your cornbread will still turn out really well. Just melt the butter in the microwave or in a pot on the stove, and proceed as written.
Baking times will vary slightly depending on your selection. Bake at the temperature specified in the recipe, until the cornbread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs. This could take more or less time depending on the size difference (the 9 by 13-inch option would likely be done sooner than a 12-inch skillet).
Please let me know how your cornbread turns out in the comments! I love hearing from you.
If you’re looking for more simple baking projects, check out these recipes. Most are stirred together by hand (no mixer required) and made with basic, wholesome ingredients.
Honey Butter Cornbread
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 slices 1x
- Category: Baked goods
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Make the best homemade cornbread with this easy recipe! It’s fluffy on the inside, crisp around the edges, and full of delicious honey-butter flavor. Recipe yields one large skillet of cornbread (see recipe notes for alternate baking vessel options).
- ½ cup (1 stick) unsalted butter
- 1 ½ cups cornmeal, medium-grind or finer*
- 1 ½ cups white whole wheat flour, regular whole wheat flour or all-purpose flour
- 1 ½ teaspoons fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 large eggs, at room temperature**
- ⅔ cup honey or maple syrup
- 1 ½ cups milk of choice (regular cow’s milk, almond or oat milk, etc.), at room temperature
- Optional serving suggestions: additional butter, honey or jam
- Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on—we want it to get bubbly and lightly browned, but not burnt).
- Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
- Pour the liquid into the dry mixture, and stir just until moistened through (we’ll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
- Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
- Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving—perhaps with extra butter, honey or jam on the side.
- This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.
Recipe adapted from Keys to the Kitchen by Aida Mollenkamp, one of my favorite cookbooks.
*Cornmeal suggestions: I used Braggadocio “popcorn cornmeal” for the batch shown here and loved it (bought it at Whole Foods in Kansas City). I’ve also successfully used Bob’s Red Mill’s medium-grind cornmeal with success—since it is not ground as finely as the other, you’ll notice a bit more texture in the end product (“rustic” and very good). Stone-ground varieties, like the two mentioned here, will offer a bit more nutritive value than more refined options.
**Temperature note: If you, like me, always forget to pull ingredients out of the fridge in advance, just place the eggs in a bowl of warm water while you melt the butter. You can very briefly warm the milk in the microwave to raise its temperature.
Baking vessel options: Instead of a cast iron skillet, you can bake this cornbread in an 8-inch square baking dish with tall sides, or a 10-inch square baking dish, or a 9 by 13-inch baking dish. I believe you could also turn this bread into muffins by dividing the batter between a 12-cup muffin tin (I have not tried to be sure). For any of these variations, bake at the temperature specified above, until the cornbread achieves the visual cues provided, which could take more or less time depending on the size difference (muffins would be done much faster; the 9 by 13-inch option would likely be done a little sooner).
Make it gluten free: I believe that a one-for-one gluten-free baking blend should work pretty well. Please report back in the comments if you give it a try.
I have a great cornbread recipe already, but it’s made with white sugar, and I’m trying to cut back on my refined sugar intake as I find it makes me tired. I can’t wait to try this one, Kate! I clicked on the recipe as soon as I saw it in my email :)
I can’t wait for you to try it! Let me know what you think, Hayley.
Step 4: After butter is incorporated Is batter added to skillet, as is ,with just coating of fat from swirling? Then skillet is placedbach in oven? Ty.
Step 4: Pour the melted butter into the batter and stir just until incorporated. Return the skillet to the oven and bake, etc. I’m not sure what you are asking? In step one, you melt butter into the skillet and then when you take it out, you have it coat the sides (last part step 3). Let me know if this helps! :)
I made this cornbread today and it was amazing! The outside had the perfect crunch and the inside was moist and fluffy. My family devoured it – I think there’s half a piece left :)
I made this cornbread tonight to go with our chili. It was moist and delicious! My kids don’t normally like corn bread but they both agreed it was yummy. Thanks for the recipe!
I feel like they are saying the step to pour the batter back into the skillet before placing it back in the oven is missing… I just assumed that step! :-)
@Kate you omitted the step where you pour the batter into the skillet, I think that’s where the confusion came from :)
I think you’re missing the part where it says “pout batter into skillet”.
You only say put “butter into batter”
The uncertainty came from the recipe never actually mentioning putting the batter in the skillet. Obviously most of us will just assume that occurs but for some like above, it obviously throws them.
Step 4 clearly says after you’ve mixed in the butter pour the batter back into the hot skillet and return to oven to bake.
You are missing a step. After adding the butter to the batter, add the batter in the hot, greased skillet, then place skillet in oven.
What kind of skillet is this. Wher can I order it?
Hey Tiffany! It’s a 12-inch Lodge cast iron skillet. I’ve just added an equipment section to the post with links. Hope it’s helpful!
I just put this in the oven! I didn’t have enough butter, so I used two tablespoons of coconut oil. Do you think the two will mix okay?? (I mean I guess I’ll find out). The recipe was easy to follow. However, because I don’t have a cast-iron pan, it didn’t really make sense to heat the butter/oil in the oven. Next time, I’d just melt in the microwave and skip that step. I’m wondering if this will be too sweet… excited to taste it! I love cornbread!!
Hey Jess! How did your cornbread turn out? Coconut oil to make up the difference sounds like a good idea to me!
I literally JUST made this along with some vegan spaghetti. I happened to be looking for a recipe when I got the notification. I didn’t have unsalted butter, so I substituted with extra virgin olive oil. It was delicious, but I’m sure it would be even tastier with butter.
Awesome! Thank you, Alexis. Happy to hear it worked well with olive oil.
Hi Kate, this looks delicious! I’m wondering if you think this would work in loaf pans. Can’t wait!
Hey Laura! Great idea—I hadn’t thought of loaf pans, but yes, I think they would work! You will likely want to split the batter between two loaf pans. Please report back if you try it.
I was making Mexican Quinoa Stew for supper when the cornbread recipe arrived in my inbox. I made it with whole wheat flour, salted butter and local honey. It was excellent! Definitely a repeater. Thank you!
That sounds like a delicious combination, Jill! Thanks for your comment and review.
I made this recipe as muffins and it turned out fantastic! So delicious! Thank you! :)
That’s great to hear! Thank you for your comment, Michelle.
This was delicious! I was making North African bean soup for dinner and thought cornbread would go well with it. I used my Lodge skillet and it came out beautifully. I really like that the cornbread wasn’t super sweet and didn’t use sugar. Since we had only a small amount of local honey on hand, I used local maple syrup and it was perfect. Thank you for this recipe — it’s a keeper.
Hooray! I’m excited you loved it, Tammy.
Made this recipe today with my kids. I added frozen corn as suggested and it was delicious! My picky 4 year old who never eats corn loved it. We also shared it with our preschool teachers who were doing drive-by visits. I had mine with your Vegetable Soup recipe which I make often. Thank you!
You’re welcome, Michelle! I love when picky eaters find something they like. I was one as a kid too, believe it or not! I appreciate your review.
Kate, Love your recipes! Can I use almond flour?
Hi Carolyn, I don’t think almond flour would work as almond flour doesn’t typically work as a 1:1 replacement.
Great recipe! I used Bob’s Red Mill GF 1:1 APF as substitute for regular flour. I used buttermilk as my liquid. I also added 1cup of sharp cheddar, per your recommendation. I baked in oven using a small cast iron dutch oven (didn’t have a cast iron skillet). My bake time was about 35-40 minutes until my toothpick came out clean, maybe because of my GF flour. Either way, this turned out fantastic. Perfect amount of sweetness. The crispy outer edge really adds to this as well.
It worked just fine, thanks! I will say that this cornbread isn’t what I think of in terms of texture. (It could be the coconut oil or my medium-textured cornmeal). Still good and not too sweet at all! I was worried about that. I appreciate how easy this was. I would, however, appreciate an extra step of directions for melting the butter separately if you aren’t using a cast iron pan. Just my two cents! The part about mixing the butter back in was confusing at first, but then I got it. Not hard at all. :)
Have you or anyone else ever made this with flax eggs instead of regular eggs?
Hi – I think someone else tried to ask you this question too. In Step 4, it says, “Pour the melted butter into the batter and stir just until incorporated. THEN POUR THE BATTER BACK INTO THE SKILLET.
Return the skillet to the oven and bake..” My addition in CAPS. :) Sorry, I just wanted to clarify…
Hi Deepa! I’m sorry for the confusion. The recipe is written correctly. Here’s how it goes:
Butter is melted in skillet in the oven
Pour melted butter into the bowl of batter, stir until incorporated
Pour contents of bowl back into skillet and bake
Hi Kate! I loved this and it will be my new go-to cornbread recipe for sure. I just wanted to add that the “pour contents of bowl back into skillet and bake” piece is not actually included in Step 4 of the directions above which is why I think some folks are asking. Thanks for a new family favorite!
Love this recipe! I subbed a gluten free flour mix for the regular and added a teaspoon of xanathan gum and it came out perfectly :)
I made it – mostly vegan: I used plant milk, maple syrup and Earth Balance stick margarine. I did use the eggs, though I imagine the flax eggs would work. I also folded some frozen cranberries into the batter. Excellent! This is the first time I’ve commented on a recipe, but I bought your book and have made a number of recipes from your website. You are very creative. I have been a registered dietitian and ova-lacto vegetarian for 45 years and I am always looking for new inspiration. Great job on recipe development and adaptation!
Really good!! I have so much leftover cornmeal in the back of my pantry and this was a delicious side dish for last night’s dinner. We used regular whole wheat flour and it came out great. And plenty of leftovers for later!
I just made this with Pilsbury Best All Purpose Gluten Free flour in place of the wholewheat flour and it came out really well. I baked the mixture in a muffin tray but there was extra which I baked in a glass dish. My youngest son who doesn’t usually like cornbread, loved it! We ate it with a modified version of your chili.
I’ve found buttermilk makes a better textured cornbread. Could I use buttermilk here?
Hi Dianne. I’m sure that would work – I’ll have to try that!
Made these tonight and they were delicious. Used gluten free flour and baked in a mini-muffin tin. I had to cut the recipe by 1/3 to account for the amount of cornmeal I had left and it made about 36 mini muffins. By far best result I’ve had adapting a regular cornbread recipe to GF. Your recipes online and in your cookbook are helping my family survive these crazy days!
Hi Kate! Thanks for another great recipe :) I made this yesterday to serve with left-over chili we had in the freezer. It was/is perfect! I made it exactly as written, with no additions or substitutions, using a cast iron skillet. I love that it’s perfectly sweetened by the honey! My husband would like to add a bit of sugar, so maybe I’ll make muffins next time – his and hers! Thanks again!
I don’t (didn’t) like cornbread! I’ve baked this recipe 3 times in 2 weeks & have yet to determine if it is still delicious after 3 days!
Guess I’ll have to hide it from my family to find out! Thanks
100% recommend, but use a 9×13 if you don’t have a cast-iron skillet! This cornbread was SO delicious!! However, I used an 8×8 glass baking dish, and the middle was slightly gooey after 30 minutes of baking. If I had cooked it any longer, the outsides would have burned.
Nothing like good, tasty cornbread. I can hardly wait to try my hand at making some of your creative, tasting sounded cornered. Yum
Can I use self raising flour instead of all-purpose flour?
And therefore skip the baking powder and baking soda?
Hey Gaby! So, usually I say no to self-rising flour since it’s really important to use exactly the amount of baking powder called for in baked goods. But, it looks like self-rising flour is fairly well-suited for this recipe, which calls for 1 1/2 cups flour and 2 teaspoons baking powder.
Self-rising flour is typically made with the following ratio:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Multiply that by 1.5 to yield the proper amount of flour:
1.5 cup all-purpose flour
2 1/4 teaspoons baking powder (that’s an excess of 1/4 teaspoon)
.375 teaspoon salt
So my best guess would be yes, this would work—perhaps cut the baking soda by 1/4 teaspoon, and definitely reduce the salt by a little less than 1/2 teaspoon. Please report back if you try!
Sounds delicious. Do you think this recipe will work in a 10 inch cast iron skillet or should I opt for my 9×13 pan?
Hi there! I *think* it would fit in the 10-inch pan, but it would fill it as close as 1/4″ below the top edge. You could put a baking sheet underneath to be safe. Or, the best bet would be the 9×13 pan. Please let me know how it turns out!
I made the cornbread in a 9 x 13 pan. I melted but did not brown the butter. I cut back the sweetener to 1/2 cup (half honey and half maple syrup). I used 3/4 cup all purpose flour and 3/4 cup white whole wheat. Also added 3/4 cup thawed frozen corn. I baked it for 15 minutes at 375 in a steam convention oven (steam humid setting). It is delicious! Thank you.
this recipe was delightful! such a rich flavor from the brown butter with just the right touch of sweetness, and a nice crust that yielded to a wonderfully moist and fluffy interior. i have a gluten allergy, so i made it with bob’s red mill gluten free 1-to-1 baking flour, as well as oat milk in place of cow’s milk (i just like the flavor), which worked out perfectly—you couldn’t even tell that it was flourless. this will definitely be my go-to cornbread recipe from here on out. thank you!
The second I saw brown butter in the recipe I knew I had to make this. I replaced milk with almond milk and added a whole can of corn. WOW, this was the most delicious cornbread. Perfect amount of sweetness and not dry! Won’t be following any other recipes again lol. Thanks, Kate!
I want to make this, but I only have salted butter-is that ok? New to baking so just wanted to make sure!
Sure! Just be mindful to adjust the added salt so it isn’t too salty for you :)
Made this today and it was so good! I used buttermilk, maple syrup and Bob’s Red Mill medium grind cornmeal. I baked it for 22 mins in a 9×13 metal sheet cake pan. Moist and delicious, perfect bit of sweetness. Cut a few pieces to enjoy now and put the rest in the freezer! Thank you, Kate!
where is the recipe
Hi Daniel. It’s above the nutritional information panel. There’s a general overview of how to cook the cornbread and then the recipe is after that. Also, at the top of the page near the title there’s a small ‘jump to recipe’ button that will take you right there.
Thank you so much for this recipe! It’s a cornbread Game Changer! We are vegans so we used I Can’t Believe It’s Not Butter, almond milk and for the egg replacement, we used aquafaba (your recipe from making hummus where you cook the canned chickpea juice with 1/2 tsp. baking soda – we had frozen them in cubes and thawed for this recipe…we used 10 TBSP). We had to cook the cornbread on the stove in a cast iron skillet because our oven is currently broken and given the current situation they are not coming to fix it. We heated up the pan to be very hot and used butter flavored Pam. They cooked up so nicely, were crispy on the outside and tasted fabulous! Kate, your recipes are so incredibly good!
Best cornbread I’ve ever made – or eaten!
I made this today with my eleven year twin daughters and it was absolutely delish. Huge hit. We made it in an 8×8 baking dish and it was super thick so next time I might try a little bigger dish. We made some honey butter to go with it. It’s a keeper.
That sounds like a fun thing to do together, Melissa! Thank you for sharing your feedback.
I made this recipe tonight to go with my turkey chili, , it was a big hit in our house, definitely a keeper!!!!!
Hi Kate! I only have unsweetened vanilla almond milk–do you think that would work or would it change the flavor too much? Thanks!
Hi Jess, you could try it! It may change the flavor some, but it shouldn’t be too overwhelming.
Just made it and it was fantastic, light and fluffy with a nice crispy crust. I read the instructions wrong and poured the batter into the skillet with the butter, mixed it (in the skillet), then baked. But it turned out fine anyway!!
This is a delicious recipe! I halved the recipe (added extra splash of milk to accommodate 0.5 egg), added 1/4 cup of shredded sharp cheddar, and topped with jalapeno slices. I used a muffin pan and got 9 medium-sized muffins. They were so fluffy and light!
I made this vegan, used Bob red mill’s egg replacer in place of eggs. I cooked it in a 9×13 casserole dish and it’s been in the oven for 45 min… the outside is brown and crispy, but the middle is still kind of cakey. I’m hoping it will set while sitting, not sure what went wrong.
the Honey butter cornbread was great
I just put my new 12-inch cast iron skillet through its paces and baked a batch of cornbread. I used your recipe, with medium-grind cornmeal and whole wheat flour (I have a bagful that I’m trying to use up). The results were excellent – just the right level of fluffiness and moisture, and not too sweet. The only surprise was the color… it’s a uniform caramel brown, through and through. That’s due to the whole wheat flour, I guess?
Hi Larry! Sometimes wheat flour can change the color. I say if it taste great and worked well, go for it! :)
This was the very first time I ever made corn bread. Itv was easy and it came out amazing! Made mine cheesy!!! I can’t wait to try it with maple syrup. I did honey this time. I love it thx…
This looks great. if i want to cut down on the sweetener do I just relace the liquid with milk?
Hi Melodi, unfortunately, that would change the recipe and this one took sometime to get just right.
Beware! Our family found this way too sweet. My kids called it corn pie. Most cornbread recipes have a fraction of this much sweetener!
Thank you for the recipe. I tried it this morning to compliment the chili I was serving for lunch. Thumbs up! Very tasty. I do not eat eggs and I recall someone asking about replacing them. I used Bob’s egg replacer and while the cornbread may not have risen as high as using eggs, it was still moist and delicious.
Also, I used GF flour instead of regular flour and used unsweetened almond milk. It was my first time using a cast iron pan and mine has ridges on the bottom, so I lined it with tin foil, gave the butter a bit more time to get hotter, and it was perfect.
Thanks Kate – just love getting your recipes!
Hi Elly! I’m excited this one worked so well with your substitutions. I appreciate you taking the time to review!
Ok!! This recipe is replacing every other cornbread recipe i have!! It is SO GOOD!
We made this recipe with gluten free flour, almond milk and a non-dairy substitute for the butter – since 3 people at our house can’t eat dairy products, and it turned out AMAZING!
We ate it fresh from the oven! Absolutely incredible!! Definitely recommending this one!
Hi Kate! I’m glad you loved it. Thank you for taking the time to review and recommending this recipe to others.
Yummy! I made as 12 muffins. 375F, 15 min. My partner put them into the oven and unbeknownst to me, chose to use the rack that was at the top. I was worried, but they turned out well.
I used whole wheat flour, honey, 2% cow’s milk, and all other ingredients as directed.
For anyone who is new to Kate’s blog/recipes, she is fabulous, with the instructions etc.
This is delicious! Baked to have with soup all week and also to distract me from the election – used maple syrup. It’s just sweet enough and not dry. Absolutely delicious!
I’m happy you loved it, Peggy! Thank you for your review.
I made this cornbread to accompany chili on a cool fall evening, and it was delicious! I used a finely ground cornmeal which resulted in a more cake-like consistency. I’ll have to try this recipe again with a more coarsely ground cornmeal because I missed having a bit more texture and crunch.
For anyone else who only has a 10″ cast iron skillet: I went for it, and the batter fit with about 1/4″ to spare after baking. So no leakage, but I did reduce the oven temp to 350 for the last 10 min to ensure the middle was done while avoiding too much browning on the top. Thanks for another great recipe, Kate!
Thank you for sharing, Karen! I’m glad it worked out.
Second time I’ve made this, I think it’s become my go-to!! Guests demand a take-home box, it’s Very very good. You won’t be disappointed!
Thank you for your rave review, Abby!
I can’t believe I’ve made boxed cornbread for so long!! I made this with the intention of making corn muffins. I made a dozen muffins and had tons of batter leftover, so I did a batch in the skillet as well. I used garlic infused honey, and added a drained 4 oz can of green chiles and about 1/2 c of shredded cheddar. For me, the muffins took 18-20 minutes and the cast iron skillet still took about 25 minutes at 375 (I started baking both simultaneously.) I will freeze the muffins and eat the skillet cornbread with borracho beans! Thanks for the recipe!!
Kristen, your variations sounds so good! Thank you for reporting back.
Just made this for the second time, and guests gobble it up! I adore the ease and rustic look of cooking and serving from a cast iron pan. This batch was a tad drier than the first, so I’d say I probably could’ve shaved a few minutes off the cooking time. I also didn’t let the butter get as golden as I did the first time, which really lent a rich flavor I won’t skip again. I will make this forever, thank you! It’s now the only one I’ll make!
Thank you, Abby! I’m so glad to hear it.
I made the honey butter cornbread for Thanksgiving dinner. I didn’t have a 12″ cast iron skillet so used a square baking pan. It turned out perfectly– beautiful and delicious. It makes a really good breakfast too. Thank you, Kate! I really appreciate all the notes you put at the end of the recipe too.
I’m happy it still turned out, Colleen! I appreciate you taking the time to review.
I made this for my family this Thanksgiving and it was a hit! I didn’t have a skillet so I used an 8 by 8 baking dish and it came out great. I used Bob’s cornmeal and added a bit extra maple syrup and butter. It was super moist and delicious. Thanks for all the easy to follow and delicious recipes for beginners!
Wonderful to hear, Erin! Thank you for your review.
Have you ever tried buttermilk in this recipe?
That sounds like an interesting idea, but find it works best as written.
Never made or really ate cornbread but hubs came home with 2 cans of cornmeal accidentally. Followed this recipe except kids had drank all the milk so I used half and half and didn’t have enough honey so did a combo of cheap syrup and honey and this turned out great! Kids have never had it before and think it’s the best thing ever! They said definitely make again!
Wonderful, Laura! Thank you for taking the time to review.
Great recipe, and SO easy to make! It was perfect for my new 12-inch Lodge skillet, and so good with my New Year black-eyed peas. I added in some chopped rosemary, because why not? Your blog is one of my favorite resources!
I made this along with your butternut squash chipotle chili. Both were huge hits in my house! Thanks for this easy yet delicious cornbread recipe. I will definitely be making this again!
Sounds like a delicious combination, Anna! Thank you for your review.
I have some corn grits aka polenta left from making your goat cheese polenta and roasted veggies… yummy by the way :D
I am thinking of using and grinding in the blender or mini food processor to get a more fine texture. What do you think?
Hi, I’m not sure without trying it. Sorry to not be helpful!
Very tasty! I made this with Anson Mills cornmeal (with a combo of 2 kinds of meal – 1/2 coarse and 1/2 fine). Baked in cast iron Lodge drop biscuit pan. Made 7 little cakes with a half recipe.
Hi! Do you think this would work if I halved the recipe?
Hi! You could try it, just make sure your skillet is smaller.
This is terrific cornbread. I used half extra virgin olive oil/half butter, maple syrup, and whole wheat flour (changes color but not much else). It’s got a great texture and tastes fantastic. Btw, if it helps others (halved recipe and used two eggs). Great with homemade chili.
I’m happy you love it! Thank you for your review.
We tried this as gluten free and vegan (using Myokos butter and vegan eggs and Bobs Red Mill gluten free flour blend) and it turned out fabulously to go with your chili recipe! It’s our favorite cornbread recipe yet!!
I don’t have a cast iron skillet. Can I use a round cake pan or perhaps a Pyrex casserole dish? Thanks.
Hi! I have recommendations in the post if you don’t have a cast iron. :)
I have tried several cornbread recipes and this one is very superior. I mill my own corn flour and used Artisan Bread Flour specifically Honeyville Alta. I let the flour and liquids soak for about 15 minutes and you could see fermentation bubbles happening. I added the browned butter leaving a few tablespoons in the hot cast iron skillet. I also used fat free milk. With all the butter I figured the no fat milk would work fine and it did. Raised high is thick with a texture that is not dry. More like a cake.
Highly recommend this recipe. Initially I thought the butter called for was too much but ended up being perfect. I made tortilla soup using Frontier soup starter. Such a great combination. Lean soup high calorie bread lol.
Thank you for letting me know you enjoyed this recipe, Robin! I appreciate you taking the time.
OMG. I’m a cornbread aficionado and this this the best cornbread I’ve ever had! It doesn’t even need butter on it. Wow.
Was searching for a healthier recipe can’t wait to try it ! Copied it in a scribbler of recipes to Try Soon Will rate it soon Thank You Also like the muffin idea
First time making and eating scratch made corn bread. So far I’ve only had the box version at the in-laws’s house (and just found out one of the ingredients is lard :( :( )
No surprise here – I love this recipe! Browned the butter in a regular pan before stirring into the batter and added 2 jalapenos as you suggested. Baked for 25 min in a 9×15 dish. Super tasty! Thank you!
This makes DELICIOUS sweet cornbread – probably the best I’ve ever had.
I am gluten and lactose intolerant so I used canola oil (without the browning process) instead of butter, lactose free milk, and a mix of cup 4 cup, great value, and Pillsbury gluten free flours (all 1/2 cup each). I just mix the liquids, mix the dry ingredients, then combine. Turns out great every time I make it! Thank you so much for a great, refined sugar free recipe!
You’re welcome, Liz! Thank you for sharing.
I am at this moment making this, I am not a cornbread eater but so far so good.
Thanks for the recipe . Came out very good, next time sugar.
Omg!!! Absolutely delicious I added blueberries and used polenta cornmeal it came out delish!! Will definitely be making for the holidays
Delicious!! Thanks so much for the recipe! I made mine with two cups of chopped apples and a cup of shredded cheddar. Would you suggest that I cut back on some of the liquid ingredients with the added apples?
HI Janet, I haven’t tried this with apples so I can’t say for sure without trying it myself.
This cornbread is incredible! Not hard to make and so much better than any box recipes. I didn’t have an iron cast pan so I used a stone casserole dish and it was perfect. Thank you!
Hi! Could I use spelt, instead of whole wheat?
Hi Tonya, I haven’t tried it so I can’t say for sure. I know spelt can work as a replacement in my banana bread. But, I haven’t tried it here.
Oh My Gosh Kate! I have made a skillet cornbread for 35 years using the technique and cast iron skillet that you use in this. It was always OK, though a bit dry. This cornbread is fabulous! I will never make my old one again. Thank you for all of your time and patience in creating the wonderful recipes that you share. Yum Yum, it’s a winner!
Thank you, Gay! I’m glad you love it.
Thank you Kate for this recipe! My family loved it (said it was restaurant-quality) and it’s really the best recipe I’ve tried so far for cornbread. No one could even tell that it was pretty healthy with the honey, whole wheat flour, and almond milk. Since I used an 8×8″ baking dish, I baked for the specified time, but had to add another 15 minutes bake time at 350 degrees to cook completely. It was soooo good!
You’re welcome, Amanda! Thank you for sharing your feedback.
I love this recipe. I will use a 9×13 next time because it took much longer to cook through than provided for in the recipe and the edges became darker than I wanted and dried out a bit.
Great to hear, Emily! Thank you for your review.
Hi! Just want to ask if I should use double the recipe if cooking in a 15 inch cast iron skillet? Thanks!
I haven’t tried it. I’m hesitant to say it will be big enough.
This is an excellent go to cornbread which is not too sweet and has a nice texture. I usually make when I have chile. Btw, made with extra virgin olive oil. Tastes delicious and doesn’t ruin texture. Making tonight, yet again.
Love your recipies. I am wondering how the baking needs to differ if I want to add frozen blueberries or cranberries.
HI Joanne, that would likely require recipe adjustments and I’m not sure without trying it. Sorry!
I made gluten-free by substituting 1-1 and it was perfect!!
Thank you for sharing! I’m happy to hear it turned out.
Excellent flavor in this recipe. I recommend the larger pan options.
I baked this in a 9 inch round cake pan, and the crust browned too much while the inside was still raw. Next time, will use larger, shallower baking receptacle.
I made your recipe today and it was wonderful! Thank you for all you wonderful recipes!
Thank you, Maureen! I appreciate your review.
I’ve been looking for a cornbread recipe for a long time that is only sweetened with honey, that rises, and isn’t too dense. Finally found one! I made this recipe with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, Stone Ground Cornmeal, local honey, & Almond Milk. It turned out amazing! Thank you so much!
Delicious. Made it dairy and gluten free with almond milk and Bobs Red Mill 1-1 Baking Flour. Will definitely make it again. Thank you!
Kate, I’ve never been disappointed. Your granola and muffins always bring smiles to faces. My grand daughter says,”Nana always has treats at her house” and 9/10 they are your recipes
I love to hear that, Ann! Thank you for your review.
Kate, I love all the recipes of yours I have tried. Thank you for all your work testing them until they are perfect. Though I believe you are vegetarian, hopefully you are not upset, I substituted leftover bacon fat for ½ the butter in the recipe. WOW!
Have you ever made your (vegetarian) chili and topped it with this cornbread? I have a new La Cruseut brazier and want to try a one-pot slow cook method, and these ingredients are at hand. I’m one to give it a try, and will probably cook it very low and slow so as not to burn the chili.
I know the allure to this cornbread recipe is the yummy crunchy top, bottom and sides, but I gotta kick the tires on this new pot. Wish me luck! I welcome your thoughts. :)
I haven’t, but I think it would be great to serve with it!
We LOVE this corn bread in our house! We grind our own corn that my husband grew In the garden. It’s the best tasting and healthiest cornbread that I’ve ever had! Thank you for the recipe. I shared it on my blog.
I love this recipe. I have always baked cornbread and one day my brother wanted to make it and asked me for the recipe, I couldn’t remember what recipe I would use, but sent him to your site because I love your recipes and this one didn’t disappoint. I’m assuming you either edited the recipe or folks didn’t read/remember step 1. And technically you are not putting the batter BACK into the skillet, you are putting it INTO the skillet in step 4. Such a great recipe, thank you!!