Masienda Honey Butter Cornbread Skillet

A golden-brown cornbread in a cast iron skillet sits on a tiled surface, with a small bowl of honey and a spoon nearby.

Masienda Honey Butter Cornbread Skillet

This honey butter skillet cornbread bakes in a hot cast iron skillet for crispy golden edges and a soft, tender middle. Masa harina gives it rich, real corn flavor, and a swipe of homemade honey butter makes it irresistible.

Course Appetizer, Dinner

Cuisine American

Keyword corn, corn bread, fall recipe, holiday

Prep Time 10

Cook Time 13

Total Time 35

Servings slices

Calories 325kcal

Ingredients

Heat the Skillet

Preheat the oven to 425°F with a 10-inch cast iron skillet inside.

Mix Dry Ingredients

In a large bowl whisk together masienda corn flour, AP flour, baking powder, baking soda, salt, and sugar.
1 1/4 cup masienda corn flour
1 cup All purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1 1/2 tsp salt

Mix Wet Ingredients

In a second bowl whisk eggs, buttermilk and melted butter (minus the 2 tbsp reserved).
2 eggs
1 1/2 cup buttermilk or milk of choice
1/2 cup melted butter ½ cup melted butter, plus 2 tbsp for the skillet.

Combine

Pour wet ingredients into dry and stir just until combined. Batter should be thick but pourable, add a splash of milk if needed.

Prep the Skillet

Carefully remove the hot skillet from the oven. Swirl in the reserved 2 tbsp melted butter to fully coat the surface.

Bake

Pour batter into skillet smooth the top, and bake 20–25 minutes, or until golden and a toothpick comes out clean.

Make the Honey Butter

Stir softened butter honey, and a pinch of salt until smooth and creamy.
1/2 cup butter
1/4 cup honey
sprinkle of coarse salt or sea salt

Serve

3/4 cup Spread the honey butter over the warm cornbread or serve on the side.

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 9x9 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.

Nutrition