Skillet Cornbread
If you’ve ever had truly great cornbread, the kind that’s golden on the outside, tender in the middle, and just sweet enough, you already know it’s one of life’s simple joys. This Honey Butter Cornbread Skillet takes that comfort. takes that comfort to the next level by using Masienda masa harina, giving it a subtle, earthy corn flavor you can’t get from boxed mixes or regular cornmeal alone.
Baked in a sizzling hot cast iron skillet, it forms the perfect crisp edge while staying soft and moist inside. And when you add a generous swipe of homemade honey butter on top? Pure magic. Serve it with chili, ribs, BBQ, Sunday supper… or just cut a warm slice and enjoy it all on its own.
What You Need to Make Honey Butter Cornbread Skillet
- Masienda masa harina (or yellow corn masa harina)
- All-purpose flour
- Baking powder + baking soda
- Kosher salt
- Sugar or extra honey
- Eggs
- Buttermilk or whole milk
- Honey
- Unsalted butter
Plus: a well-seasoned 10-inch cast iron skillet (non-negotiable for that perfect crust)
How to Make Skillet Cornbread
Step 1: Heat the Skillet
Place your cast iron skillet in the oven and preheat to 425°F. A hot skillet = crispy edges.
Step 2: Mix the Dry Ingredients
In one bowl, whisk together masa harina, flour, baking powder, baking soda, salt, and sugar.
Step 3: Mix Wet Ingredients
In a second bowl, whisk eggs, buttermilk, melted butter, and honey until smooth.
Step 4: Combine
Pour wet ingredients into the dry and stir just until mixed. Batter should be thick but not stiff — add a splash of milk if needed.
Step 5: Prep the Skillet
Carefully remove the hot skillet from the oven and swirl in 2 tbsp melted butter to coat the bottom.
Step 6: Bake
Pour in the batter, smooth the top, and bake 22–25 minutes, until golden and a toothpick comes out clean.
Step 7: Make the Honey Butter
Mix softened butter, honey, and a pinch of salt until creamy.
Step 8: Serve
Slice, slather with honey butter, and try not to eat half the skillet standing at the counter. (No judgment.)
What to Serve Skillet Cornbread With
Skillet cornbread is made for cozy fall dinners! It’s a must with my Pork and Beef Chili, perfect for soaking up the juices from Crock Pot Brisket, and just as good next to BBQ, gumbo, or fried chicken. Leftovers with a drizzle of honey make a pretty great breakfast, too.
Commonly Asked Questions
Can I use regular cornmeal instead of masa harina?
You can, but masa harina gives this cornbread a richer, more authentic corn flavor — highly recommended!
Do I need a cast iron skillet?
For the best crust, yes. However, you can bake it in a 9×9 dish. Just grease heavily and skip preheating.
Can I make this sweeter?
Yep! Add 1–2 extra tablespoons of honey or swap sugar for brown sugar.
What can I serve this with?
Chili, gumbo, BBQ pulled pork, fried chicken, or honestly, just butter and a fork.
Can I make the honey butter ahead of time?
Absolutely. Store in the fridge and soften before serving.
Masienda Honey Butter Cornbread Skillet
Ingredients
Nutrition
Notes
- Preheat the skillet. Putting the skillet in the oven while it preheats is the secret to crispy, golden edges. The batter should sizzle when it hits the pan!
- Masa harina vs. cornmeal: Masa harina is made from nixtamalized corn and gives this cornbread a deeper, more authentic corn flavor. You can swap in regular cornmeal, but the texture will be a little grittier.
- Don’t overmix. Stir the wet and dry ingredients just until combined. A few small lumps are fine and keep the cornbread tender.
- Buttermilk swap: No buttermilk? Stir 1 tbsp lemon juice or white vinegar into 1½ cups milk and let it sit for 5 minutes.
- No cast iron? Use a well-greased 9×9 baking dish and skip preheating it. The edges won’t be as crispy.
- Doneness: It’s ready when the top is golden and a toothpick in the center comes out clean.
- Make it sweeter: Add 1–2 extra tablespoons of honey to the batter, or swap the sugar for brown sugar.
- Honey butter ahead: Make it up to 1 week ahead and store it in the fridge. Let it soften at room temperature before serving.
- Storage: Wrap leftovers tightly and keep them at room temperature for 2 days or in the fridge for up to 5 days. Freeze slices for up to 3 months.
- Reheating: Warm slices in a 350°F oven for 5–8 minutes, or in a hot skillet with a little butter for crispy edges again.
- Serve with: My Pork and Beef Chili or Crock Pot Brisket.
