There’s something so comforting about a skillet of homemade cornbread coming out of the oven golden, fragrant, and just begging for a swipe of soft butter and a drizzle of honey. It’s the kind of recipe that makes the whole kitchen feel a little softer around the edges, like a cozy Sunday afternoon you wish you could bottle up.
This cornbread is tender in the center, crisp around the edges, and sweet enough to feel like a treat without ever tipping into dessert territory. It’s the one you pull out when chili is simmering on the stove… or when you just need a warm bite of comfort with dinner. Simple, classic, deeply homey.
Ingredients You’ll Need
Dry
Ingredients
- 1 cup flour, spooned and leveled
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder (use 1 teaspoon if baking in an 8×8 pan)
Wet
Ingredients
- 1/2 cup butter (1 stick), divided
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 & 1/4 cups buttermilk
Cozy Note
Using both honey and sugar gives this cornbread that iconic Southern sweetness with a soft, tender crumb. Buttermilk brings the magic don’t skip it.
How to Make It
Preheat the Oven + Warm the Skillet
Let your cast iron skillet heat in the oven at 375°F. The hot skillet gives you those irresistible crisp edges that make everyone fight for a corner slice.
Mix the Dry
Ingredients
In a small bowl, whisk together the flour, yellow cornmeal, salt, baking soda, and baking powder. It will smell faintly toasty from the cornmeal always a good sign.
Melt the Butter
Slice off about 1/2 tablespoon of butter and set it aside. Melt the rest in a large bowl. The warmth of the butter will help melt the sugar and honey perfectly into the batter.
Add the Oil, Sugar, and Honey
Pour in the oil, sugar, and honey. Stir until the mixture turns glossy and golden, like a smooth caramel swirl.
Whisk in the Eggs + Buttermilk
Add the eggs and the buttermilk and whisk until the batter is pale, creamy, and beautifully smooth.
Combine Wet & Dry
Gently fold the dry mixture into the wet using a wooden spoon or spatula. A few little lumps are okay overmixing makes cornbread tough, so stop before it gets too perfect.
Grease the Hot Skillet
Carefully pull the skillet from the oven and melt the reserved 1/2 tablespoon of butter across the bottom and sides. It should sizzle as it hits the pan—music to a cornbread lover’s ears.
Pour + Bake
Pour in the batter, smooth the top, and return the skillet to the oven. Bake for 28–32 minutes, until golden brown and pulling from the sides. The top should spring back slightly when tapped.
Cool + Serve Warm
Let the cornbread rest for 5–10 minutes, then slice into warm wedges. Serve with more butter, honey, or alongside your favorite chili.
cornbread recipe
Equipment
- 9-inch cast iron skillet Preheat in the oven for extra crispy edges.
- mixing bowls One small for dry ingredients and one large for wet.
- whisk For blending the wet ingredients smoothly.
- Wooden spoon or spatula Helps gently fold dry ingredients into wet.
- measuring cups and spoons For accurate ingredient measurements.
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder (use 1 teaspoon if using an 8×8 or 9×9 square pan)
- 1/2 cup butter (1 stick), divided
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 1/4 cups buttermilk
Instructions
- Preheat the oven to 375°F (190°C). Place a 9-inch cast iron skillet in the oven while it preheats so it gets nice and hot.
- In a small mixing bowl, whisk together the flour, yellow cornmeal, kosher salt, baking soda, and baking powder until well combined.
- Slice off about 1/2 tablespoon of butter from the stick and set it aside for greasing the skillet later. Melt the remaining butter in a large mixing bowl in the microwave.
- Add the vegetable oil, granulated sugar, and honey to the melted butter. Stir until the mixture is smooth and well combined.
- Add the eggs and buttermilk to the bowl and whisk until everything is fully incorporated and the mixture is smooth.
- Gently stir the dry ingredients into the wet ingredients using a wooden spoon or spatula. Mix just until the dry ingredients are incorporated. Do not overmix; a few small lumps are fine.
- Carefully remove the hot cast iron skillet from the oven and close the oven door. Add the reserved 1/2 tablespoon of butter to the skillet and swirl or brush it around to coat the bottom and sides.
- Pour the cornbread batter into the hot, buttered skillet and smooth the top into an even layer.
- Use oven mitts to return the skillet to the oven. Bake for 28–32 minutes, or until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out with no wet batter.
- Remove from the oven and let the cornbread cool for 5–10 minutes before slicing. Serve warm with butter and honey, or alongside chili or soup. Store leftovers tightly covered at room temperature for up to 3 days.
Notes
Nutrition
Cozy Tips & Serving Ideas
- Drizzle warm honey over each slice for a glossy, sweet finish.
- For extra crisp edges, let the skillet heat in the oven a full 10 minutes.
- Add a handful of fresh corn kernels for little pops of sweetness.
- A pat of whipped honey butter melts into every warm crumb highly recommended.
- Serve with chili, barbecue, or creamy soups for the coziest meal.
Final Cozy Thoughts
There’s something timeless about a simple skillet cornbread—warm, sweet, and comforting in a way only truly homemade food can be. Save this recipe so you always have a little cozy magic ready in your kitchen.