Just like grandma use to make…but better!
There’s nothing quite like a warm skillet of homemade cornbread, especially when it comes straight out of a cast iron skillet! My grandmother would make this for us every Sunday and my version adds a few tweaks to it. This Honey Brown Butter Cornbread takes classic homemade cornbread and gives it an irresistible sweet and nutty flavor!
This sweet cornbread recipe is perfect for Sunday dinner, holiday meals, Thanksgiving, Christmas, family gatherings, and weeknight dinners. Serve it warm with additional butter and a drizzle of honey for the ultimate comfort food side dish. It is especially delicious alongside chili, barbecue, fried chicken, collard greens, baked beans, mac and cheese, or any hearty Southern-inspired meal.
If you are looking for an easy homemade cornbread recipe with crispy edges, a tender center, and plenty of buttery flavor, this Honey Brown Butter Cornbread is one you will want to make again and again. The combination of brown butter and honey takes traditional cornbread to another level while keeping the recipe approachable enough for any home cook.
Make this cast iron cornbread for your next meal and experience the rich, nutty flavor of brown butter paired with the natural sweetness of honey.
Grocery List for the Honey Brown Butter Cornbread
- 1 cup sifted all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 4 tablespoons salted butter, plus 2 tablespoons for the skillet
- 1 cup buttermilk
- 1/3 cup honey
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup vegetable oil Butter or Crisco, for coating the cast iron skillet
- Additional honey and butter, for serving
How to Make Honey Brown Butter Cornbread
Description
This Honey Brown Butter Cornbread is sweet, buttery, nutty, and baked in a cast iron skillet for crispy golden edges and a tender center.
Ingredients
Instructions
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Preheat the oven. Preheat your oven to 400°F.
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Brown the butter. Add 4 tablespoons of salted butter to a sauté pan over medium heat. Allow the butter to melt and reduce the heat to medium low.
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Continue cooking until it begins to turn golden brown and develops a nutty aroma. Watch the butter carefully so it does not burn. Remove from the heat and allow it to cool.
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Combine the dry ingredients. In a large mixing bowl, whisk together the sifted all-purpose flour, yellow cornmeal, baking powder, granulated sugar, and dark brown sugar until evenly combined.
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Combine the wet ingredients. In a separate medium bowl, whisk together the buttermilk, honey, eggs, vanilla bean paste, vegetable oil, and cooled brown butter.
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Make the batter. Slowly pour the wet ingredients into the dry ingredients while gently mixing. Stir just until everything is combined. Do not overmix the batter.
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Rest the batter. Allow the cornbread batter to rest for 15 minutes.
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Preheat the skillet. Coat a cast iron skillet thoroughly with butter or Crisco. Place the skillet in the preheated 400°F oven for 4 to 5 minutes.
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Add butter to the skillet. Carefully remove the hot skillet from the oven and add 2 tablespoons of butter. Allow the butter to melt and coat the bottom of the skillet.
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Bake the cornbread. Pour the rested cornbread batter into the hot skillet. Carefully return the skillet to the oven and bake for 20 to 23 minutes, or until the cornbread is cooked through. Test the center with a toothpick or fork. It should come out clean and dry.
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Serve. Remove the cornbread from the oven and allow it to cool slightly. Top with additional butter and a drizzle of honey. Serve warm and enjoy.
