Masienda Honey Butter Cornbread Skillet

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 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.

A close-up of golden, moist cornbread squares stacked on top of each other, with a soft, crumbly texture visible in the center piece.

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

Bowls containing eggs, melted butter, sour cream, flour, cornmeal, honey, milk, baking powder, and vanilla are arranged on a tile countertop, viewed from above. A cast iron pan is partially visible in the top left corner.

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.

A white bowl with cornmeal and flour being mixed with a spoon, surrounded by bowls of melted butter, honey, an egg, and vanilla extract on a tiled surface.

A large white bowl with a spoon mixing flour, surrounded by bowls of melted butter, honey, and a small cup of vanilla extract on a tiled surface.

Step 2: Mix the Dry Ingredients
In one bowl, whisk together masa harina, flour, baking powder, baking soda, salt, and sugar.

A white bowl with eggs, yogurt, and honey being mixed with a spoon. Next to it is a small cup with vanilla extract on a tiled surface.

A white bowl filled with creamy batter sits on a tiled surface, with a metal spoon inside. A small container of brown liquid is nearby.

Step 3: Mix the Wet Ingredients
In a second bowl, whisk eggs, buttermilk, melted butter, and honey until smooth.

A white mixing bowl with yellow cake batter and flour on top, partially mixed with a spoon. A small cup of vanilla extract sits nearby on a tiled surface.

A mixing bowl filled with creamy yellow batter and a metal spoon, next to a small cup containing a brown liquid, all placed on a light tiled surface.

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.

A round black pan filled with an even layer of crumbly yellow dough sits on a white tiled surface next to a small cup of brown liquid.

A bowl of melted butter with a spoon beside a cast iron pan filled with unbaked cornbread dough on a tiled countertop.

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.

A spoon drizzles honey over a stack of cornbread squares in a black dish.

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.)

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. But 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.