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Crispy Skillet Cornbread Recipe – Easy Homemade with Honey Drizzle

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This crispy skillet cornbread is baked in a preheated cast iron skillet for shatteringly crisp edges and a tender, moist crumb. Finished with a sweet honey drizzle, it’s a nostalgic comfort food that’s quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 cup yellow cornmeal (fine or medium grind)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup whole milk (room temperature, or buttermilk for extra tang)
  • 2 large eggs (room temperature)
  • 1/4 cup unsalted butter (melted)
  • 2 tablespoons granulated sugar
  • 2 tablespoons neutral oil (canola or vegetable, for greasing skillet)
  • 2–3 tablespoons honey (for drizzle)
  • 1 tablespoon butter (optional, melted with honey for drizzle)

Instructions

  1. Preheat oven to 425°F (220°C) and place a 10-inch cast iron skillet inside to heat.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk milk, eggs, melted butter, and sugar until smooth and creamy.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Carefully remove hot skillet from oven using oven mitts. Add neutral oil and swirl to coat bottom and sides.
  6. Immediately pour batter into hot, oiled skillet and spread evenly with a spatula.
  7. Return skillet to oven and bake for 18-22 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool for 5 minutes. Run a knife around the edges if needed.
  9. Drizzle honey (and melted butter, if desired) over the top while warm.
  10. Slice into wedges and serve straight from the skillet or transfer to a wire rack for extra crunch.

Notes

For gluten-free, substitute all-purpose flour with a gluten-free blend. For dairy-free, use almond or oat milk and vegan butter. Add-ins like cheddar, jalapeños, or fresh corn can be folded into the batter. Always preheat the skillet for maximum crispiness. Let cornbread cool for at least 5 minutes before slicing to set the crumb. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: skillet cornbread, crispy cornbread, honey drizzle, cast iron cornbread, easy cornbread, southern cornbread, comfort food, potluck, brunch, homemade cornbread

Find it online: https://hungermind.com/crispy-skillet-cornbread-recipe-easy-homemade-with-honey-drizzle/