Homemade Honey Cornbread Recipe in Cast Iron Skillet

Fluffy cornbread with crispy edges baking in a cast-iron skillet.

5 from 3 votes

Print Pin

Course: Breakfast, Dinner, Lunch, Side Dish

Cuisine: American

Keyword: bread, cornbread, honey, honey cornbread, side, side dish, Thanksgiving, thanksgiving side

Prep Time: 15

Cook Time: 31

Servings: servings

Calories: 424kcal

Preheat the oven to 350 degrees.
In a medium bowl, add softened butter and sugar. Whisk together. Add eggs one at a time while mixing in between each addition. Add milk and mix.
In a large bowl, add flour, cornmeal, baking soda, baking powder and kosher salt. Whisk together. Add the wet ingredients in and fold into the dry ingredients.
Add honey and oil. Mix until well combined. Pour your cornbread batter into a 12 inch cast iron skillet.
Bake the cornbread for 35-40 minutes. Remove from oven carefully. Let the cornbread rest until warm and serve with butter or honey butter.

store leftovers in an airtight container or a Ziploc in the refrigerator or on the counter for up to 1 week. You can also cover the cornbread with plastic wrap or aluminum foil while it is still in the cast iron skillet.
leftovers can be frozen is a freezer safe bag for up to 2 weeks.