Honey Butter Skillet Cornbread with Whipped Cinnamon Honey Cream

Frequently Asked Questions

Can I make this without a cast-iron skillet?
Yes, you can use a heavy oven-safe skillet, an 8×8-inch metal or glass baking dish, or even a pie pan. Preheat the dish in the oven with some butter or oil to get a similar sizzle and crust. Cast iron provides the best crust, but any heavy, heat-retaining vessel will work. Adjust the baking time slightly—glass and ceramic may need a few extra minutes.

 

 

 

 

What if I don’t have buttermilk?
You can make a quick substitute: pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, then fill it to the 1-cup mark with whole milk. Let it sit for 5–10 minutes until it thickens slightly and looks curdled. Plain yogurt thinned with a little milk also works. The tang is important for the flavor and for activating the baking soda.

 

 

 

 

Is this cornbread gluten-free?
It is not, but you can easily make it gluten-free by substituting a 1:1 gluten-free all-purpose flour blend for the all-purpose flour. Ensure your cornmeal is also labeled gluten-free, as some are processed in facilities that handle wheat. The other ingredients are naturally gluten-free.

 

 

 

 

Can I use a different sweetener?
Yes. Maple syrup, agave nectar, sorghum molasses, or even brown sugar can replace the honey in the cornbread and the whipped cream. Each will give the bread a slightly different flavor. If using a dry sweetener like brown sugar, increase the buttermilk slightly to compensate for the lost moisture.

 

 

 

 

How do I prevent the cornbread from sticking to the skillet?
A well-seasoned cast-iron skillet, plus a tablespoon of browned butter swirled in the bottom before adding the batter, is usually sufficient. The hot skillet and butter create a natural non-stick surface. If your skillet is not well seasoned, you can place a round of parchment paper in the bottom. The sizzling butter and a properly preheated skillet are your best insurance against sticking.

 

 

 

 

Honey Butter Skillet Cornbread with Whipped Cinnamon Honey Cream

A golden, crispy-edged skillet cornbread made with browned butter and honey, served with a cloud-like whipped cinnamon honey cream. The perfect side for chili, barbecue, or a cozy morning.

 

 

 

 

Prep Time:
15 minutes

 

 

 

 

Cook Time:
20–25 minutes

 

 

 

 

Total Time:
35–40 minutes

 

 

 

 

Servings:
8–10 wedges

 

 

 

 

Ingredients

For the Cornbread:

 

 

 

 

• 1½ cups stone-ground yellow cornmeal
• ½ cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter, plus more for the skillet
• 1 cup full-fat buttermilk
• 2 large eggs
• 3 tablespoons honey

For the Whipped Cinnamon Honey Cream:

 

 

 

 

• ¾ cup cold heavy whipping cream
• 2 tablespoons honey
• ½ teaspoon ground cinnamon

Instructions

1. Preheat oven to 425°F (220°C) with a 10-inch cast-iron skillet inside.
2. Brown the butter: In a small pan, melt the butter over medium heat. Cook, swirling, until the milk solids turn amber and the butter smells nutty (3–5 minutes). Pour into a bowl, scraping all the bits. Reserve 1 tablespoon for the skillet.
3. Whisk dry ingredients: In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
4. Mix wet ingredients: In another bowl, whisk buttermilk, eggs, and honey. Slowly whisk in the cooled browned butter (except the reserved tablespoon).
5. Combine: Pour wet into dry ingredients. Stir just until combined—a few lumps are fine.
6. Prepare the skillet: Carefully remove the hot skillet. Add the reserved browned butter and swirl to coat. Pour in the batter—it should sizzle.
7. Bake: Return skillet to the oven and bake for 20–25 minutes, until deeply golden and a toothpick comes out clean.
8. Make the whipped cream: While the cornbread bakes, whip the cold cream with honey and cinnamon until soft peaks form. Keep chilled.
9. Cool and serve: Let cornbread cool in the skillet for 5–10 minutes, then slice into wedges. Serve warm with a generous dollop of whipped cinnamon honey cream.

Notes

• Stone-ground cornmeal gives the best flavor and texture; finer cornmeal can be used but the bread will be less rustic.
• The skillet must be very hot to achieve a crispy crust. Don’t skip the preheating step.
• Whipped cream can be made 2 hours ahead and refrigerated; re-whip briefly before serving.
• Leftover cornbread freezes well for up to 3 months. Reheat in the oven or skillet to restore the crust.

This Honey Butter Skillet Cornbread with Whipped Cinnamon Honey Cream is the kind of recipe that feels like a warm welcome. With its crispy, buttery crust and soft, honey-kissed crumb, topped with a cloud of sweetly spiced cream, it’s a dish that turns an ordinary meal into a celebration. Bake it for your next family dinner, chili night, or holiday gathering—and watch it disappear before anything else on the table.