Honey-Buttermilk Skillet Cornbread

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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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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 


  1. 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.
  2. 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.
  3. 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.
  4. Enjoy immediately slathered with butter, or for breakfast covered with sweet milk!