Honey-Buttermilk Skillet Cornbread

Recipe courtesy of Damaris Phillips
Show: The Bobby and Damaris Show | Episode: Taste of Home
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50 min
15 min
6 to 8 servings


  • 1 cup cornmeal
  • 1 cup whole-wheat flour 
  • 2 teaspoons baking powder 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon baking soda 
  • 1 cup buttermilk, at room temperature 
  • 1/2 cup honey 
  • 2 large eggs, at room temperature 
  • 1 stick (8 tablespoons) unsalted butter, melted
  • Butter or milk, for serving, optional 
Honey-Buttermilk Skillet Cornbread


Preheat the oven to 375 degrees F. Put a 10-inch cast-iron skillet in the oven and allow to heat until very hot, about 8 minutes.

Whisk the cornmeal, flour, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, honey, eggs and 6 tablespoons of the butter in a second bowl. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.

Carefully remove the hot skillet from the oven, add the remaining 2 tablespoons of butter and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 30 to 35 minutes.

Enjoy immediately slathered with butter, or for breakfast covered with sweet milk!