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 or 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

  • 1⅓ cups whole milk
  • 1 Tbsp white vinegar
  • 1¼ cups cornmeal
  • ¾ cup 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
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Preheat the oven to 425°F and place a 9-inch or 10-inch 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 tablespoons 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 tablespoon 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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