Name: Brown Butter Honey Butter Cornbread Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 slices
Cuisine: American

Brown Butter Honey Butter Cornbread Skillet

Brown Butter Honey Butter Cornbread Skillet cover

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Brown Butter Honey Butter Cornbread Skillet

Browndis

Instructions

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Instructions

In a small pan, melt ½ cup butter over medium heat, stirring until it foams and browns—golden with a nutty aroma and brown specks on the bottom (5–7 minutes). Immediately transfer to a mixing bowl to cool slightly.

To a 10-inch cast iron skillet add 1 tablespoon of butter and place it in the oven and preheat to 400°F (204°C).

While the brown butter is cooling, if using fresh corn, shuck and clean the corn. Cut kernels from the cob and and set aside. If using can corn, drain and set aside.

In a mixing bowl whisk the sugar into the brown butter. Add eggs and whisk until smooth and glossy. Stir in the buttermilk.

In a separate mixing bowl whisk flour, cornmeal, baking powder, baking soda, and salt. Fold into the wet bater until just combined—do not overmix!

Remove the hot skillet from the oven, swirl the melted butter to coat, and quickly pour in the batter—it should sizzle. Smooth the top and bake for 20 minutes, or until golden and just set in the center.

While the cornbread bakes, mix ½ cup softened butter with ⅓ cup honey and a pinch of salt until smooth and well combined.

After 20 minutes, remove the skillet, poke a few holes into the top with a knife or skewer, and spread the honey butter evenly over the cornbread. Return to the oven and bake for 5 more minutes, until the top is glossy and golden. Butter will continue to bubble and sizzle. Wait about 10 minutes until the butter stops sizzling before cutting a slice.

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Tips & Tricks (5)

Brown Your Butter Properly 🧈
Cook butter over medium heat until it turns golden amber with a nutty aroma (3-5 minutes), then immediately transfer to a bowl to stop the cooking process and prevent burning, which concentrates the flavor perfectly for your batter.
Create Buttermilk Substitute 🥛
Mix all-purpose vinegar with regular milk and let it sit for 5 minutes to curdle—this activates the baking soda more effectively than store-bought buttermilk, resulting in superior rise and texture.
Preheat Cast Iron Properly 🔥
Place your cast iron skillet in the oven at 425°F for at least 10 minutes before pouring in batter; this ensures those signature crispy, golden-brown edges that make cornbread irresistible.
Fold in Fresh Corn Last 🌽
Add fresh corn kernels only after combining all wet and dry ingredients, and do so gently with a spatula to keep kernels intact and prevent them from breaking down during mixing.
Honey Butter Application Timing ⏰
Brush the honey butter mixture onto the cornbread within 2 minutes of removing it from the oven while still hot, allowing the butter to melt and absorb into the crumb structure for maximum flavor penetration.