There are few things more enjoyable than biting into a warm piece of cornbread in this season. With its buttery goodness and its melt-in-your-mouth texture, cornbread may be the perfect side.Cornbread goes with so many Southern dishes and like biscuits it’s considered a favorite house bread of the South. Here I would like to show you one of the easiest Cast iron cornbread recipes which you can not miss. Yummy skillet honey cornbread, an easy cornbread which only cost you half an hour to bake but the outcome really amazing! It is super moist than you can imagine. Its a true taste of the South in your mouth. No matter what the occasion is, this yummy skillet honey cornbread is simply fantastic.Using honey in the batter gives it a delicate texture. I particularly enjoy this sweeter cornbread with spicy dishes or a savory bowl of vegetable beef soup.You can also bake this delicious one pan cornbread for you busy morning and I can assure you this wonderful thing will definitely make you energetic the whole day. And here are the steps to bake this beautifully sweet cornbread.



1 large egg (lightly beaten)

1/4 cup plus 2 tablespoons honey

1 1/2 cups low-fat buttermilk

5 tablespoons unsalted butter (melted)

5 tablespoons unsalted butter (room temperature)

1 tablespoon vegetable oil

2 cups yellow cornmeal

1/2 teaspoon baking powder

1 teaspoon sugar

3/4 teaspoon salt


  1. preheat the oven to 400. Place a 12-inch Cast iron skillet into the oven.
  2. In a large bowl, whisk together the yellow cornmeal, sugar, salt and baking powder. In another large bowl, stir in buttermilk, melted butter and beaten eggs. Then pour the buttermilk mixture to dry ingredients and stir until just combined and no lumps remain.
  3. Grease the hot pan evenly with oil and a tablespoon room-temperature butter. Pour in batter and carefully transfer the pan into the preheat oven. Bake for about 20 minutesuntil the center is set and a toothpick inserted in the center comes out clean, about 12 minutes.
  4. While baking, combinehoney with 4 tablespoons room-temperature butter. Then rush mixture on cornbread. Once the cornbread is baked well, remove it from the oven and cool for about 5 minutes. Slice it into 8 pieces and serve warm.


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If you do not keep buttermilk on hand, you can make a DIY version by adding 2-3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk. I insist you use the whole milk since it can help to create the moistest, richest texture. When making the batter, I usually add some fresh corn to improve the flavor. So my honey skillet cornbread is always crusty on the edges. Caramelized on the top. Real corn inside. Tender in the center. Massively rich. I have to say this honey cornbread must be the easiest one I have ever made. All you need to do is mix the buttermilk mixture and the dry ingredients. And only cost you 30 minutes to bake. It does comfort me once I was really tired after a long day work. And this comfort one pan food can also be a good breakfast when serve with a cup of coffee or milk. Since morning is the most important time during the whole day, why not make this easy but beautifully sweet cornbread? You just cant go wrong with a pan of hot cornbread to accompany a bowl of pinto beans, green beans and potatoes!


 Next time, I will share with you another cornbread recipe. It is also one of the easiest but tasty Cast iron skillet cornbread recipes----VEGAN GLUNTEN-FREE SKILLET CORNBREAD. Sweet or savory: thats the question for cornbread, and this recipe can solve the problem with delicious ideas for both. This cornbread isn't cakey but is mildly sweet and goes perfectly with a cup of tea. No matter what skill level you are, you can bake out a perfect vegan gluten-free skillet cornbread! This is the perfect side dish for chili, soup, or stew. The caramelized pear slices and onions makethis cornbread really a special one. Hope you like it.

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