Go Back
Golden whipped honey butter cornbread baked in a cast iron skillet with crispy edges and fluffy honey butter melting on top.
Print Pin

Whipped Honey Butter Cornbread

This whipped honey butter cornbread is soft, buttery, and perfectly moist with crisp golden skillet edges and fluffy homemade honey butter melted on top. Made in a cast iron skillet with buttermilk, butter, and cornmeal, this easy Southern-style cornbread recipe pairs perfectly with chili, barbecue, soups, holiday dinners, and comfort food meals.
Course bread, Holiday Side Dish, Side Dish
Cuisine Comfort Food, Southern American
Keyword buttermilk cornbread, cast iron cornbread, easy cornbread recipe, fluffy cornbread, homemade cornbread, honey butter cornbread, honey butter recipe, moist cornbread recipe, skillet cornbread, southern cornbread recipe, sweet cornbread recipe, whipped honey butter cornbread
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8 servings
Calories 340kcal
Cost $8 for entire recipe

Equipment

  • 9-inch cast iron skillet
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Hand mixer or stand mixer
  • Cooling rack

Ingredients

Cornbread

  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 3 tablespoons granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup unsalted butter melted and slightly cooled
  • 2 tablespoons neutral oil
  • 1 tablespoon honey

Whipped Honey Butter

  • 1/2 cup unsalted butter softened
  • 3 tablespoons honey
  • Pinch of salt
  • 1 teaspoon heavy cream or milk optional

Instructions

  • Preheat oven to 425°F. Place a lightly greased 9-inch cast iron skillet in the oven while it preheats.
  • In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, whisk together eggs, buttermilk, melted butter, oil, and honey until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix.
  • Carefully pour the batter into the hot skillet.
  • Bake for 18–22 minutes, until the top is golden brown, the edges are crisp, and a toothpick comes out with moist crumbs.
  • Beat softened butter for 2–3 minutes until pale and fluffy. Add honey and salt, then whip again until smooth and airy. Mix in cream if using.
  • Let cornbread cool for 5–10 minutes before slicing. Serve warm with whipped honey butter.

Notes

Use Medium-Grind Cornmeal

Medium-grind yellow cornmeal gives this whipped honey butter cornbread the best balance of texture and tenderness. Fine cornmeal creates a softer texture while coarse cornmeal produces a more rustic and crumbly cornbread.

Butter and Oil Matter

Using both melted butter and oil helps keep the cornbread moist while still delivering rich buttery flavor. The oil improves texture and helps prevent the cornbread from drying out after cooling.

Preheat the Skillet

Preheating the cast iron skillet is one of the most important steps in this Southern cornbread recipe. The hot skillet creates crispy golden edges and helps the batter rise evenly while baking.

Do Not Overmix

Mix the batter just until combined. Overmixing can develop gluten and make the cornbread dense instead of tender and fluffy.

Make the Whipped Honey Butter Extra Fluffy

For the best whipped honey butter texture, use fully softened butter and whip it for several minutes until pale and airy. This creates a light spreadable butter that melts perfectly into warm cornbread.

Best Ways to Serve It

This skillet cornbread tastes best served warm with chili, barbecue, fried chicken, soups, holiday dinners, and other comfort food meals.