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Recipes:

Skillet Honey Cornbread

Golden, sweet and irresistibly fluffy, this Skillet Honey Cornbread is what dreams are made of. Easy enough to make in a skillet or a basic, oven-proof baking dish, and with a total cooking time of 40 minutes, you’ll be savoring this delicious, honey-sweetened dish in no time. Pair with your favorite salad, bowl of soup or enjoy on its own as a quick and hearty on-the-go snack.


Yield 12 Servings
Prep Time 15 Minutes
Total Time 45 Minutes

Ingredients
  • 1 1/3 cup whole milk
  • 1 Tbsp white vinegar
  • 1 ¼ cups cornmeal
  • ¾ c all-purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 8 Tbsp (one stick) unsalted butter, divided
  • 2 eggs
  • ¼ cup Nate’s 100% Pure Honey


Directions

Preheat the oven to 425°F and place a 9” or 10” cast iron skillet inside.

In a bowl or liquid measuring cup, combine the milk and vinegar and set aside.

In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.

Melt 7 Tbsp of butter and add to the milk and vinegar, along with the eggs and honey. Mix well with a fork to combine, then pour the liquid ingredients into the dry ingredients and whisk until smooth.

Remove the hot skillet from the oven. Reduce oven temperature to 375°F. Place the remaining 1 Tbsp butter in the hot skillet and swirl it around to coat the bottom and sides of the pan. Pour the batter into the skillet and return it to the oven. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes before serving.

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