Skillet Cornbread & Cinnamon Butter

Cornbread baked in a hot skillet is a Southern birthright — that sizzle of batter meeting a buttered, screaming-hot pan is what gives it a crackling, golden crust and a tender crumb within. Served warm with a sweet cinnamon honey butter melting into every craggy edge, it is pure comfort, the kind of homey bread that belongs beside a bowl of chili or a Sunday supper. Simple, humble, and deeply satisfying, it never fails to please.

The Hot Skillet Method

Heat the skillet with a little fat until it is truly hot before the batter goes in — that sizzle is the secret to a crisp, golden crust. A properly preheated pan gives cornbread its signature crackling edges, so do not skip the wait; it is the difference between good cornbread and great.

The Cinnamon Honey Butter

Whip together softened butter with honey and cinnamon into a sweet, spreadable finish for the warm bread. This cinnamon honey butter is what lifts the cornbread from side dish to treat, melting into the crumb — serve it soft and generous so it slides right into every warm, craggy bite.

Jorj Morgan

Skillet Cornbread & Cinnamon Butter

This golden skillet cornbread, boasting a tender crumb, finds its perfect partner in a lavish, whipped cinnamon honey butter that generously melts into every warm slice.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Side Dish

Ingredients Method

Ingredients

  

The Dry Cornbread Mix

• 1 cup unbleached all-purpose flour
• 1 cup yellow cornmeal
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt

The Wet Cornbread Mix

• 1 cup buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter melted and cooled (½ stick)

The Cinnamon Honey Butter

• 1 cup unsalted butter softened to room temperature (2 sticks)
• ¼ cup honey
• ¼ cup confectioners’ sugar
• 1 teaspoon ground cinnamon

Method

 

The Batter Build

1. Preheat the oven to 400°F.
2. Generously coat an 8x8-inch baking pan or a heavy 9-inch cast-iron skillet with vegetable oil spray or melted butter.
3. In a large ceramic mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and kosher salt until uniformly integrated.
4. In a separate bowl, whisk together the buttermilk and eggs until frothy, then slowly stream in the melted and cooled butter.

The Bake

1. Gently fold the wet buttermilk mixture into the dry ingredients. Stir only until just combined; do not overmix, or the crumb will become tough.
2. Pour the golden batter into the prepared pan or cast-iron skillet, smoothing the top with a spatula.
3. Bake until the cornbread is golden brown on top and a toothpick inserted into the center comes out perfectly clean, about 20 to 25 minutes.
4. Transfer to a wire rack to cool slightly before slicing.

Whip the Cinnamon Butter

1. Place the softened butter, honey, confectioners’ sugar, and ground cinnamon into the bowl of a food processor.
2. Pulse the machine continuously until the ingredients are whipped into a perfectly smooth, smooth compound butter.
3. Transfer the whipped cinnamon butter to a small ceramic serving bowl.
4. While the cornbread is still warm, generously slather the top with the cinnamon butter, and serve the remaining butter on the side.