Bourbon Honey Butter Cornbread (Skillet Style)

Skillet cornbread with a bourbon-honey butter that melts into every warm slice.

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.

Ingredients

• 1 cup cornmeal

• 1 cup flour

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup buttermilk

• 2 eggs

• 1/3 cup melted butter

• 2 tbsp honey

• 1 tbsp bourbon

  
  

Instructions

1. Heat oven to 425°F with a greased cast-iron skillet inside.

2. Whisk dry ingredients; whisk wet ingredients; combine.

3. Pour into hot skillet; bake 16–20 minutes until golden.

4. Mix honey + bourbon into softened butter; serve on warm cornbread.

   
   

Kentucky Tip

Don’t overmix—stir just until combined for tender cornbread.

Let's get cooking!