Name: Fluffy Buttermilk Skillet Cornbread with Honey Butter
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 8 to 10 wedges servings
Cuisine: American Farmhouse
Ingredients: 1 1/4 cups medium-grind yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 1 1/4 cups cultured buttermilk, room temperature; 2 large eggs, beaten; 1/3 cup honey; 6 tablespoons unsalted butter, melted and divided; 1/2 cup softened salted butter (for honey butter); 3 tablespoons pure honey (for honey butter); Pinch of flaky sea salt

Few foods in American culinary history evoke such heartfelt nostalgia as warm cornbread fresh from a screaming-hot cast-iron skillet. The sizzle of golden batter hitting foaming browned butter, the intoxicating aroma of toasted stone-ground cornmeal filling the kitchen, and the sheer delight of spreading creamy honey butter across a steaming wedge are simple pleasures that never fade.

This Fluffy Buttermilk Skillet Cornbread strikes the ideal balance between Southern tradition and modern palate. It features a tender, moist, cake-like crumb with just enough natural honey sweetness to enhance the earthy corn flavor, all framed by a glorious, crunchy, butter-crisped crust created by preheating your cast iron in the oven. Served alongside a steaming bowl of chili, braised greens, or enjoyed warm with a cup of morning coffee, it is pure farmhouse baking perfection.

The Three Secrets to Exceptional Cornbread

Great cornbread requires mastering three simple techniques:

Preheat the Cast Iron Skillet: Never pour batter into a cold pan! Placing your skillet in the hot oven while you whisk the batter, melting butter directly in the hot skillet, and pouring the batter into the sizzling pan creates an instant, shatteringly crisp crust that prevents sticking.
Medium-Grind Stone-Ground Cornmeal: Choose yellow stone-ground cornmeal with medium texture. Super-fine cornmeal yields a spongy, bland texture, while overly coarse cornmeal feels gritty. Medium grind provides that rustic, toothsome bite.
Real Cultured Buttermilk: Buttermilk’s natural acidity reacts with baking soda to produce towering lift, while its lactic tang balances the sweet cornmeal and honey.

Ingredients You’ll Need

Simple pantry staples come together in minutes:

The Skillet Batter

Yellow Cornmeal: One and a quarter cups of medium-grind stone-ground yellow cornmeal.
All-Purpose Flour: One cup of unbleached all-purpose flour for tender structure.
Baking Powder & Baking Soda: Two teaspoons baking powder and half a teaspoon baking soda for a light, fluffy rise.
Fine Sea Salt: One teaspoon of fine sea salt.
Cultured Buttermilk: One and a quarter cups of whole cultured buttermilk at room temperature.
Large Eggs: Two large eggs, lightly beaten.
Honey or Maple Syrup: One-third cup of wildflower honey (or granulated sugar).
Unsalted Butter: Six tablespoons of melted unsalted butter (four tablespoons in the batter, two tablespoons in the skillet).

The Whipped Honey Butter

Salted Butter: Half a cup (1 stick) of salted butter, softened to room temperature.
Pure Honey: Three tablespoons of pure honey.
Flaky Sea Salt: A pinch of flaky Maldon sea salt to finish.

Step-by-Step Baking Instructions

From mixing bowl to table in just 30 minutes:

Step 1: Preheat Oven & Skillet

Position an oven rack in the center and preheat oven to 400°F (200°C). Place a 9-inch or 10-inch cast-iron skillet inside the cold oven to heat up with the oven.

Step 2: Whisk Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.

Step 3: Whisk Wet Ingredients & Combine

In a separate medium bowl or measuring cup, whisk together the buttermilk, eggs, honey, and 4 tablespoons of the melted butter. Pour wet ingredients into dry ingredients. Stir with a rubber spatula just until combined and no dry flour streaks remain. Do not overmix; a few small lumps are perfectly fine.

Step 4: The Sizzling Butter Pour

Carefully remove the hot skillet from the oven using heavy oven mitts (the handle is extremely hot!). Add the remaining 2 tablespoons of butter to the skillet. Swirl the pan until the butter melts, foams, and coats the bottom and sides. Immediately pour the cornbread batter into the sizzling skillet; it should audibly sizzle around the perimeter.

Step 5: Bake and Whip Honey Butter

Return skillet to oven and bake for 20 to 24 minutes, until the top is golden-brown, edges pull slightly away from the pan, and a toothpick inserted in the center comes out clean. While baking, whip softened butter and honey with a fork until fluffy. Cool cornbread for 10 minutes in the skillet, slice into warm wedges, and serve with honey butter.

Fluffy Buttermilk Skillet Cornbread with Honey Butter