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Sweet Honey Skillet Cornbread

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I love a good skillet cornbread, but I will admit it, it has to be a sweet cornbread or I won’t eat it. This is a sweet honey based cornbread that has corn niblets added as well, which is another thing that I enjoy in a good cornbread. You can leave those out if you don’t like the texture, but I love the added corn flavor!

Serve this with some turkey Swedish meatballs and a side of creamed peas and you have dinnertime heaven!

Sweet Honey Skillet Cornbread
Sweet Honey Skillet Cornbread

Skillet Cornbread

Now this type of sweet cornbread that uses sugar or honey is not traditional savory Southern cornbread. Southern cornbread uses very little sugar and a lot of cornmeal compared to flour. This skillet cornbread is   closer to the Northern type of cornbread, which is more like a cake.

Is anyone surprised that I like the cake version of cornbread rather than the savory one? I didn’t think so.

How to Make Skillet Cornbread

The only real time consuming part of this recipe is letting the cornmeal soak but luckily you can do that first and then let is soak while you prep the rest of the recipe. Here’s a quick recap of what you need to do:

  • Preheat your oven to 425 °F.
  • Coat a 9-inch cast-iron skillet with the vegetable oil then set aside.
  • Combine the milk or buttermilk, the cornmeal and corn kernels together in small bowl. Let sit while you prepare the rest of the recipe.
  • Whisk together the dry ingredients.
  • Beat together the eggs, melted butter and the honey then combine with the cornmeal milk mixture,
  • Mix the cornmeal mixture into the flour mixture until you have a smooth batter ( excepting the corn niblets of course)
  • Preheat the skillet, remove, and then pour the cornbread batter into the hot skillet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes.
  • Cut into 8 pie shaped wedges to serve.

 

Cornbread Tips and Tricks

  • Soaking the cornmeal is an important step texture-wise, so make sure not to skip it! This is how you get a more cake-like cornbread rather than a grainy one.
  • Preheating the skillet gets that lovely crust on the bottom and sides of the cornbread, but if you don’t like removing a hot skillet from the oven you can skip this. It will still work out!
  • I love the corn niblets for the added boost of corn flavor that they add and I like the texture, but you can skip this if you don’t like pieces of corn in your cornbread.

 

What to Serve with Cornbread

Now I don’t make this cornbread very often because my son and I are the only ones that like it in my household, but let me tell you, there is nothing like hot, sweet cornbread slathered with salty butter to start your day off right!

It is also perfect with a spicy green chile chicken lasagna, chicken vegetable soup, Frito Pie, or a nice hot bowl of chili!

Happy baking!

Love,

Karlynn

 

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How to make a deliciously sweet honey skillet cornbread in no time at all! This recipe uses honey and corn niblets for the perfect cornbread.

 

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Sweet Honey Skillet Cornbread

How to make a deliciously sweet honey skillet cornbread in no time at all! This recipe uses honey and corn niblets for the perfect cornbread.

0 from 0 votes
Prep Time
20 minutes
Cook Time
18 minutes
Course
Appetizer
Cuisine
American
Servings
8
Calories
287
Author
Karlynn Johnston

Ingredients

  • 1 tbsp vegetable oil or bacon grease to grease the skillet

Cornmeal Mixture

  • 1 1/4 cups milk or buttermilk if you want richer and tangier
  • 1 cup cornmeal
  • 1 cup corn niblets canned, cooked, frozen and defrosted, your choice they just need to be drained

Dry Mixture

  • 1 cup all-purpose flour
  • 4 tsp baking powder
  • 3/4 teaspoon salt

Wet Ingredients

  • 2 large eggs beaten
  • 1/4 cup butter melted
  • 1/3 cup honey melted and measured

Instructions

  1. Preheat your oven to 425 °F.

  2. Coat a 9-inch cast-iron skillet with the vegetable oil then set aside.
  3. Combine the milk or buttermilk, the cornmeal and the corn kernels together in small bowl. Let sit while you prepare the rest of the recipe.
  4. Whisk together the flour, baking powder, and salt together in a mixing bowl.
  5. In a large measuring cup, beat together the eggs, melted butter and the honey until combined then mix into the cornmeal milk mixture completely.
  6. Mix the cornmeal mixture into the flour mixture until you have a smooth batter ( excepting the corn niblets of course)
  7. Place the skillet into the oven and heat until the oil is hot. Remove, and then pour the cornbread batter into the hot skillet.

  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes.

  9. Cut into 8 pie shaped wedges to serve.

Recipe Notes

  • Don't over bake or this will dry right out!
  • You can skip the corn kernels if you don't like the texture in the cornbread 

Nutrition Information

Calories: 287kcal, Carbohydrates: 45g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 60mg, Sodium: 305mg, Potassium: 448mg, Fiber: 3g, Sugar: 15g, Vitamin A: 349IU, Vitamin C: 1mg, Calcium: 162mg, Iron: 2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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