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This Brown Butter Honey Butter Cornbread Skillet is the kind of side dish that steals the show. With deep, nutty notes from brown butter and a sticky honey glaze that seeps into every golden crumb, it’s the perfect companion to any meal—or a snack all on its own.

Made in a preheated cast iron skillet for those crispy, crackly edges and finished with a melt-in-your-mouth honey butter topping, this recipe brings simple ingredients together in the most irresistible way.

Why You’ll Love It

• Deep brown butter flavor throughout the crumb
• Crispy edges + fluffy center
• Sticky-sweet honey butter glaze baked right into the top
• Perfect for BBQs, chili night, or brunch

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Ingredients

For the Cornbread:

• ½ cup (113g) unsalted butter, browned
• 6 tablespoons granulated sugar or cane sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
  • (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins)
• 1 cup (120g) all-purpose flour
• 1 cup (156g) fine yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2½ teaspoons kosher salt‍
• 1 1/2 cup (50g) fresh corn kernels or 1 can (15 oz) drained corn kernels

For the Honey Butter Glaze:

• ½ cup (113g) unsalted butter softened
• ⅓ cup (113g) honey
• Pinch of salt

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Step-by-Step Instructions

Brown the Butter

In a small pan, melt ½ cup butter over medium heat, stirring until it foams and browns—golden with a nutty aroma and brown specks on the bottom (5–7 minutes). Immediately transfer to a mixing bowl to cool slightly.

2. Preheat the Skillet

To a 10-inch cast iron skillet add 1 tablespoon of butter and place it in the oven and preheat to 400°F (204°C).

3. Prepare Corn Kernels

While the brown butter is cooling, if using fresh corn, shuck and clean the corn. Cut kernels from the cob and and set aside. If using can corn, drain and set aside.

4. Make the Cornbread Batter

In a mixing bowl whisk the sugar into the brown butter. Add eggs and whisk until smooth and glossy. Stir in the buttermilk.

In a separate mixing bowl whisk flour, cornmeal, baking powder, baking soda, and salt. Fold into the wet bater until just combined—do not overmix.

5. Bake in the Skillet

Remove the hot skillet from the oven, swirl the melted butter to coat, and quickly pour in the batter—it should sizzle. Smooth the top and bake for 20 minutes, or until golden and just set in the center.

6. Add the Honey Butter Glaze

While the cornbread bakes, mix ½ cup softened butter with ⅓ cup honey and a pinch of salt until smooth and well combined. After 20 minutes, remove the skillet, poke a few holes into the top with a knife or skewer, and spread the honey butter evenly over the cornbread. Return to the oven and bake for 5 more minutes, until the top is glossy and golden. Butter will continue to bubble and sizzle. Wait about 10 minutes until the butter stops sizzling before cutting a slice.

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Tips for Success

• Use room temp eggs and buttermilk for a smoother batter.
• Preheat the skillet—it creates the signature crispy edges.
• Don’t skip poking holes—this helps the honey butter soak into the crumb.
• Let it rest 10 minutes before serving so the glaze settles in.
• Ok to use melted butter instead of browning if you would like to save a step.

What to Serve It With

• Spicy chili or hearty stew
• BBQ ribs or pulled pork
• Fried chicken and coleslaw
• A dollop of whipped brown butter or honey on top

Storage & Reheating

• Store covered at room temp for 2 -3 days, or refrigerate for up to 5.
• Reheat in a skillet or 325°F oven to bring back the crispy edges.