Go Back
Stunning plated serving of Skillet Cornbread & Cinnamon Butter, a chef-tested recipe by Chef Jorj Morgan.
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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°.
  2. Spray an 8 x 8 x 2-inch baking pan with vegetable oil spray.
  3. Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl.
  4. Whisk together the buttermilk and eggs in a separate bowl. Stir in the butter.
The Bake
  1. Stir the wet ingredients into the dry ingredients until just combined.
  2. Pour the batter into the pan.
  3. Bake until the cornbread is golden on the top, and a toothpick inserted into the center comes out clean, about 20 to 25 minutes.
  4. Cool on a wire rack.
Whip the Cinnamon Butter
  1. Place the softened butter, honey, confectioners’ sugar and ground cinnamon into the bowl of a food processor. Pulse to combine.
  2. Transfer the butter to a small bowl.
  3. While the cornbread is still warm, slather the top with cinnamon butter. Serve wedges of cornbread with additional butter on the side.