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Perfect Honey Butter Skillet Cornbread for Easy Tailgating

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This Perfect Honey Butter Skillet Cornbread is the ultimate tailgating treat—crispy on the edges, tender in the middle, and brushed with a double honey butter glaze. Made in a cast iron skillet, it’s quick, easy, and perfect for game day.

Ingredients

Scale
  • 1 cup (150g) yellow cornmeal, medium-grind
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 2 large eggs, room temperature
  • 1/2 cup (1 stick, 113g) unsalted butter, plus more for the skillet
  • 1/4 cup (85g) honey for the batter
  • 2 tablespoons honey for the glaze
  • 2 tablespoons unsalted butter for the glaze

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside while the oven heats up for 15 minutes.
  2. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  3. In a medium bowl or liquid measuring cup, whisk together 1 cup buttermilk, 2 eggs, and 1/4 cup honey until smooth.
  4. Melt 1/2 cup (1 stick) unsalted butter. Let cool slightly. Set aside 2 tablespoons for the skillet.
  5. Pour the wet ingredients into the dry ingredients. Add the remaining melted butter (not the 2 tablespoons). Stir with a rubber spatula until just combined. Do not overmix.
  6. Carefully remove the hot skillet from the oven. Add the reserved 2 tablespoons melted butter and swirl to coat the bottom and sides.
  7. Immediately pour the batter into the hot skillet. Spread evenly with a spatula.
  8. Bake for 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. While the cornbread bakes, make the glaze: melt 2 tablespoons butter with 2 tablespoons honey until smooth.
  10. When the cornbread comes out of the oven, brush the honey butter glaze over the top while still hot. Let cool in the skillet for 10 minutes before slicing.

Notes

Preheat the skillet for a full 15 minutes to get the best crust. Do not overmix the batter. Let the cornbread rest for 10 minutes before slicing to prevent crumbling. For a savory version, fold in 1 cup shredded sharp cheddar and 2 diced jalapeños. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: cornbread, honey butter, skillet cornbread, tailgating, game day, cast iron, easy cornbread recipe

Find it online: https://cooksyla.com/perfect-honey-butter-skillet-cornbread-for-easy-tailgating/