Skillet Cornbread with Bourbon-Honey Butter

There's just something about cornbread baked in a cast-iron skillet.

The edges get golden and slightly crisp, the center stays soft and tender, and when you add a little bourbon-honey butter on top... it takes it to a whole new level.

This is the kind of cornbread I love serving with chili, soup, barbecue, or any big family dinner. It's simple, comforting, and disappears fast around our table.

Serve it warm and let that bourbon-honey butter melt right into every slice.

Why You'll Love This Recipe

• Crispy edges with a soft, tender center.

• Easy to make with pantry staples.

• Bourbon-honey butter takes it over the top.

• Perfect with chili, soup, barbecue, or holiday dinners.

• Bakes beautifully in a cast-iron skillet.

  
  

Ingredients

Before you start, gather these simple ingredients.

For the Cornbread

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup buttermilk

• 2 eggs

• ⅓ cup butter, melted

  
  

For the Bourbon-Honey Butter

• ½ cup butter, softened

• 2 tablespoons honey

• 1 tablespoon bourbon

  
  

How to Make Skillet Cornbread

1. Preheat the skillet.

Preheat your oven to 425°F. Place a greased cast-iron skillet in the oven while it heats.

2. Mix the batter.

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

In a separate bowl, whisk together the buttermilk, eggs, and melted butter.

Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix.

3. Bake.

Carefully remove the hot skillet from the oven and pour in the batter.

Bake for 16–20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

4. Make the bourbon-honey butter.

While the cornbread bakes, stir together the softened butter, honey, and bourbon until smooth.

5. Serve.

Slice the warm cornbread and spread the bourbon-honey butter over each piece while it's still hot.

Make It Your Own

• Add shredded cheddar cheese to the batter.

• Stir in diced jalapeños for a little heat.

• Mix in fresh corn kernels for extra sweetness and texture.

• Skip the bourbon and make a simple honey butter instead.

• Sprinkle flaky sea salt over the butter before serving.

Storage & Leftovers

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Warm individual slices in the microwave for a few seconds or reheat in a 300°F oven until heated through.

Store the bourbon-honey butter separately in the refrigerator for up to 1 week.

A Few Questions You Might Have

Do I have to use a cast-iron skillet?

A cast-iron skillet gives the cornbread its crispy edges, but you can also bake it in an 8x8-inch baking dish if that's what you have.

Can I leave out the bourbon?

Absolutely. The honey butter is still delicious without it. Just replace the bourbon with an extra teaspoon of honey or a splash of vanilla.

Can I make this ahead of time?

Yes! Bake the cornbread earlier in the day and rewarm it before serving. The bourbon-honey butter can also be made a few days ahead.

What should I serve with skillet cornbread?

It's perfect with chili, vegetable soup, barbecue, pulled pork, fried chicken, or a big pot of beans.

A Few Final Thoughts

A good skillet cornbread never goes out of style. It's simple, comforting, and always seems to make any meal feel a little more special.

Whether you're serving it with a bowl of chili or a backyard barbecue, that warm bourbon-honey butter is what keeps everyone coming back for another slice.

If you make it, I'd love to hear what you think or how you made it your own. Leave a comment below and let me know!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.