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For the best Honey Butter Skillet Cornbread, gather these simple ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - ½ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 cup milk, at room temperature - 2 large eggs, whisked - ¼ cup unsalted butter, melted and slightly cooled - ½ cup honey - ½ cup corn kernels - 2 tablespoons additional unsalted butter (for greasing) Each ingredient plays a key role. The cornmeal gives the bread its texture. The flour helps it rise. Sugar adds sweetness, while baking powder makes it fluffy. Salt enhances all the flavors. Milk keeps it moist, and eggs bind everything together. Melted butter adds richness, and honey brings a lovely sweetness. Corn kernels add bursts of flavor and texture. Using extra butter to grease the skillet ensures a crispy crust. With these ingredients, your cornbread will be rich and flavorful. First, set your oven to 400°F (200°C). Place your cast-iron skillet inside. This helps warm it up, so your cornbread gets that nice, crispy crust. In a large bowl, mix together the dry items. Add 1 cup of cornmeal, 1 cup of flour, ½ cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Whisk them well to break up any lumps. In another bowl, combine your wet items. Whisk 1 cup of milk, 2 large eggs, ¼ cup of melted butter, and ½ cup of honey. Make sure it’s smooth and mixed well. Pour the wet mixture into the dry ingredients. Use a spatula to gently fold them together. Don’t overmix! Add in ½ cup of corn kernels and fold until they are evenly spread. Carefully take the hot skillet out of the oven. Add 2 tablespoons of butter into the skillet. Swirl it around until it melts. This step helps create a golden, crispy edge. Pour the batter into the hot skillet, spreading it evenly. Place it back into the oven. Bake for 20-25 minutes. The top should be golden, and a toothpick should come out clean when inserted in the center. Let it cool for a few minutes before slicing. Enjoy! To get the best texture, use a mix of cornmeal and flour. This blend gives your cornbread a nice crumb. Make sure to fold the batter gently. Overmixing makes it tough. You want it light and fluffy. Adding corn kernels makes it even better. They add a sweet burst in every bite. A hot skillet is key for even baking. Preheat your cast-iron skillet in the oven. This helps the cornbread rise and form a great crust. Keep an eye on the time. Bake for 20-25 minutes until golden. A toothpick should come out clean from the center. Serve cornbread warm for the best taste. Cut it into wedges for easy sharing. Drizzle extra honey on top for sweetness. A pat of butter adds richness. You can also sprinkle fresh herbs, like parsley or chives, for a pop of color. This makes your dish look as good as it tastes! {{image_4}} You can make Honey Butter Skillet Cornbread even more exciting by adding spices and herbs. Try mixing in a teaspoon of chili powder for a kick. A pinch of cumin can add warmth too. Fresh herbs like thyme or rosemary bring a nice touch. Just chop them finely and fold them into the batter. These additions will enhance the flavor and make each bite special. Have fun by using different types of corn in your cornbread. Sweet corn kernels are a classic choice. You can also use white or blue cornmeal for a unique twist. If you want a richer taste, try adding creamed corn. This makes the cornbread moist and adds a sweet flavor. Experimenting with these options lets you find the perfect taste for your family. You can create sweet and savory twists to this recipe. Add some crumbled bacon or cheese for a savory delight. A little jalapeño gives it heat if you like spicy food. For a sweeter version, try folding in chocolate chips or dried fruit. These changes will make your cornbread stand out at any meal. Each option offers a new way to enjoy this delicious dish. To keep your Honey Butter Skillet Cornbread fresh, let it cool first. Once cool, wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. Cornbread will last about a week in the fridge. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to prevent it from drying out. Heat for about 10-15 minutes, or until warm. You can also reheat it in the microwave. Just cover it with a damp paper towel and heat for about 30 seconds. For longer storage, you can freeze the cornbread. First, let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. You can also place it in a freezer bag. It will keep well in the freezer for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat as described above. Yes, you can use gluten-free flour. Look for a brand that works well in baking. A blend of rice flour, tapioca flour, and potato starch often works best. Remember, gluten-free flour may change the texture. It might be slightly more crumbly or dense, but still delicious. To make it less sweet, reduce the sugar. Try cutting the granulated sugar to ¼ cup. You can also skip the honey drizzle on top. This will keep the cornbread tasty but less sweet. You can add a pinch of salt to balance the flavors too. This cornbread pairs well with many dishes. Serve it alongside chili, soups, or barbecued meats. It also works great with a simple salad or roasted veggies. Add a bit of butter or honey on top for extra flavor. Yes, you can prepare the batter ahead of time. Mix the dry and wet ingredients, but do not combine them yet. Store them in the fridge for up to 24 hours. When ready, combine and bake as usual. You can also bake the cornbread and store it covered for a few days. Reheat slices in the oven for best results. In this blog post, we explored how to make delicious Honey Butter Skillet Cornbread. We discussed the needed ingredients, step-by-step instructions, and helpful tips for a perfect bake. We also looked at tasty variations and storage methods to keep your cornbread fresh. Now, you can enjoy this delightful treat anytime. Remember, cooking is fun! Experiment with flavors and share your results with friends and family. Your homemade cornbread will surely impress!

Honey Butter Skillet Cornbread

Indulge in delightful Honey Butter Skillet Cornbread with this easy recipe! This warm, sweet cornbread combines the richness of honey and butter for a mouthwatering experience. Perfectly baked in a cast-iron skillet, it features a crispy crust and soft inside, making it the ideal side for soups and stews. Don’t miss out on this delicious treat—click through to explore the full recipe and impress your family and friends with your baking skills!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk, at room temperature

2 large eggs, whisked

¼ cup unsalted butter, melted and slightly cooled

½ cup honey

½ cup corn kernels (you can use fresh or canned)

2 tablespoons additional unsalted butter (for greasing the skillet)

Instructions
 

Start by preheating your oven to 400°F (200°C). As it heats, carefully place a cast-iron skillet in the oven to warm up, ensuring that it is ready for that delicious cornbread batter.

    In a spacious mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to blend the dry ingredients thoroughly, ensuring there are no lumps.

      In another bowl, whisk together the milk, whisked eggs, melted butter (allow it to cool slightly), and honey until the mixture is smooth and well combined.

        Gently pour the wet mixture into the bowl containing the dry ingredients. Fold the two mixtures together with a spatula until just combined, being careful not to overmix. Finally, fold in the corn kernels until evenly distributed.

          Once the cornbread batter is ready, carefully remove the hot skillet from the oven. Immediately add the additional butter to the skillet, swirling it around to melt and coat the pan’s surface. This step ensures a beautifully crispy crust.

            Pour the prepared cornbread batter into the hot skillet. Use a spatula to spread the batter evenly across the skillet.

              Place the skillet back in the oven and bake for 20-25 minutes. The cornbread is ready when the top is golden brown and a toothpick inserted into the center comes out clean.

                After baking, take the skillet out of the oven and allow the cornbread to cool for a few minutes before slicing and serving.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 8

                    - Presentation Tips: Cut the cornbread into wedges and serve warm, allowing guests to add a drizzle of extra honey on top and a pat of butter. For an added touch of freshness, consider garnishing with finely chopped herbs, such as parsley or chives, to create a visually appealing dish.