Best Salted Honey Butter Cornbread – Easy 35-Minute

This salted honey butter cornbread is my go-to when I need comfort food that feels fancy but is secretly simple. The salty-sweet combo hits every craving.

I love that it comes together in one bowl and bakes in a cast-iron skillet, so the edges get that irresistible crispy crunch. Perfect for weeknight dinners or weekend brunch.

No need to be a pro baker – if you can stir, you can make this. It's forgiving and always delicious.

About the Ingredients

1 cup (170g) yellow cornmeal

Use fine or medium grind. For a coarser texture, try stone-ground.

1 cup (125g) all-purpose flour

Spoon and level to avoid dense cornbread. You can swap half with whole wheat.

1/4 cup (50g) granulated sugar

Adds a touch of sweetness – reduce to 2 tbsp if you prefer less sweet.

1 tablespoon baking powder

Fresh baking powder ensures a good rise. Check the date!

1/2 teaspoon salt

Fine sea salt works best for the batter.

1 cup (240ml) buttermilk

Adds tang and moisture. No buttermilk? Use 1 tbsp lemon juice + milk.

1/2 cup (115g) unsalted butter, melted

For the batter – use salted butter if you like, just reduce added salt.

2 large eggs

Room temperature helps them mix evenly.

1/4 cup (85g) honey

Wildflower or clover honey both work. For a stronger flavor, use buckwheat honey.

1 tablespoon flaky sea salt (like Maldon)

For topping – essential for that salty crunch. Substitute kosher salt if needed.

2 tablespoons butter, for skillet

Use unsalted to control saltiness.

Tips & Tricks

• Preheat your skillet in the oven while it heats – this gives you that perfect sizzle when you pour the batter.
• Don't overmix the batter. Stir until just combined; lumps are okay.
• Let the cornbread rest for 5 minutes after baking before serving – it sets and slices cleanly.

Step-by-Step Instructions

1. Preheat oven and skillet

Place a 10-inch cast-iron skillet in the oven and preheat to 375°F (190°C). This ensures a crispy crust.

2. Mix dry ingredients

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. This evenly distributes the leavening.

3. Combine wet ingredients

In a separate bowl, whisk buttermilk, melted butter, eggs, and honey until smooth. Make sure the butter is not too hot – you don't want to scramble the eggs.

4. Combine wet and dry

Pour the wet mixture into the dry and stir with a spatula until just combined. Lumps are fine – overmixing makes it tough.

5. Heat the skillet

Carefully remove the hot skillet from the oven. Add 2 tablespoons butter and swirl to melt, coating the bottom and sides.

6. Bake the cornbread

Pour the batter into the skillet and smooth the top. Sprinkle with flaky sea salt. Bake for 20-25 minutes at 375°F (190°C) until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Cool and serve

Let cool for 5 minutes in the skillet. Then slice and serve warm with extra honey butter.

Delicious Variations

• Add 1 cup of fresh corn kernels or 1/2 cup of shredded cheddar cheese for extra flavor.
• Substitute 1/2 cup of the flour with whole wheat flour for a nuttier taste.
• For a spicy kick, add 1 diced jalapeño and 1/2 teaspoon of chipotle powder.

How to Store Salted Honey Butter Skillet Cornbread

Frequently Asked Questions

Try this tonight – it's the perfect side for your favorite chili or soup. Small steps, big impact!

Salted Honey Butter Skillet Cornbread

Salty-sweet skillet cornbread with honey butter – crispy edges, moist center, ready in 35 minutes.

★★★★½ 4.8 (213 ratings)

10 minPrep time25 minCook time8Servings310 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 cup (170g) yellow cornmeal
• 1 cup (125g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk
• 1/2 cup (115g) unsalted butter, melted
• 2 large eggs
• 1/4 cup (85g) honey
• 1 tablespoon flaky sea salt (like Maldon)
• 2 tablespoons butter, for skillet

📋 Instructions

1. 1Preheat oven and skillet — Place a 10-inch cast-iron skillet in the oven and preheat to 375°F (190°C). This ensures a crispy crust.
2. 2Mix dry ingredients — In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. This evenly distributes the leavening.
3. 3Combine wet ingredients — In a separate bowl, whisk buttermilk, melted butter, eggs, and honey until smooth. Make sure the butter is not too hot – you don't want to scramble the eggs.
4. 4Combine wet and dry — Pour the wet mixture into the dry and stir with a spatula until just combined. Lumps are fine – overmixing makes it tough.
5. 5Heat the skillet — Carefully remove the hot skillet from the oven. Add 2 tablespoons butter and swirl to melt, coating the bottom and sides.
6. 6Bake the cornbread — Pour the batter into the skillet and smooth the top. Sprinkle with flaky sea salt. Bake for 20-25 minutes at 375°F (190°C) until the top is golden brown and a toothpick inserted in the center comes out clean.
7. 7Cool and serve — Let cool for 5 minutes in the skillet. Then slice and serve warm with extra honey butter.

👨‍🍳 Chef's Note: If you want a sweeter version, brush the warm cornbread with honey before serving. It's a game-changer.

Servings: 8

Cuisine: American

Course: Bread

Nutrition (per serving): 310 kcal · 6g protein · 42g carbs · 14g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices from her urban apartment. She focuses on small, actionable changes that fit busy city life.