Honey Brown Butter Cast Iron Cornbread

There’s something unbeatable about cornbread baked in cast iron. The edges turn crisp, the center stays tender, and the butter sizzles the moment the batter hits the pan. This version leans on brown butter and honey for a deeper, nutty sweetness that feels special but takes barely half an hour from start to finish. It’s the kind of side that works anywhere, from a pot of chili to a backyard barbecue or eaten warm right from the skillet with a drizzle of honey and a swipe of salted butter. If you’re new to cast iron baking or you want to check out our seasoning method, make sure your pan is ready with our quick guide to seasoning cast iron for that signature golden crust.

Cast iron holds and distributes heat evenly, so the batter begins to set the instant it touches the pan. That rapid conduction is what creates the deep color and crisp outer edge. Honey pulls moisture from the air as it cools, keeping each slice soft even hours after baking. Together, they make this simple cornbread taste amazing — and when it’s time to clean up, use the dry-clean method to preserve that glossy, seasoned finish for next time.

Honey Brown Butter Cast Iron Cornbread

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Golden honey brown butter cornbread baked in a 10-inch cast iron skillet
Prep
⏱️
Bake
🔥
Total
⏳
Serves
🍽️ 8

Ingredients

  • ½ cup (1 stick) unsalted butter
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 cup whole milk, room temperature
  • 2 large eggs
  • ¼ cup honey (plus 1–2 tbsp for finishing, optional)
  • 2 tbsp neutral oil (for preheating skillet)
Mix 1 tbsp melted butter with 1–2 tbsp warm honey and brush over the top right after baking for a glossy finish.

Instructions

  1. Preheat: Place a 10-inch cast iron skillet in the oven and heat to 400°F (204°C).
  2. Brown the butter: Melt butter in a small saucepan over medium heat until golden and nutty, 4–5 minutes. Cool slightly.
  3. Mix dry: In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
  4. Mix wet: In another bowl, whisk milk, eggs, honey, and the cooled brown butter.
  5. Combine: Add wet to dry and whisk gently until just combined; rest 3–4 minutes.
  6. Preheat with oil: Remove skillet, add oil, and swirl to coat.
  7. Bake: Pour in batter (it should sizzle). Bake 20–23 minutes until deep golden and a toothpick comes out clean.
  8. Finish: Cool 10 minutes. Brush with honey butter if desired and slice into 8 wedges.
A faint center ring is natural when baking in preheated cast iron — it’s the mark of proper crust formation.
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For all cast iron care tips, troubleshooting, and more skillet-ready recipes, visit the PantryJoy Cast Iron Guide .

Shop the Cast Iron Skillet

4-Piece Pre-Seasoned Cast Iron Skillet Set
Bake this cast iron skillet cornbread recipe — plus steakhouse-style sears.
Honey Brown Butter Cast Iron Cornbread | PantryJoy

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