Skillet Honey Cornbread with Crispy Edges

Created on January 23rd, 2026 at 08:13 pm

A Classic Cornbread Built for Texture, Balance, and Reliable Results

Skillet Honey Cornbread with Crispy Edges is designed as a dependable homemade bread that delivers contrast in every bite. The goal of this recipe is clear structure: a deeply golden, crisp exterior created by a hot skillet and a soft, lightly sweet interior balanced with corn flavor rather than sugar. Baking the cornbread in a skillet allows controlled heat transfer, creating edges that are firm and flavorful while keeping the center tender and moist.

This recipe focuses on clarity and consistency. Each ingredient has a defined role, and the method ensures the cornbread bakes evenly without drying out. The result is a versatile side bread that works well with savory meals, casual dinners, or simple spreads.

Why Skillet Baking Creates Crispy Cornbread Edges

A preheated skillet is the foundation of this recipe. When the batter hits hot fat, the edges begin to cook immediately, forming a crisp crust that contrasts with the interior crumb. This technique mimics traditional Southern-style cornbread methods while remaining approachable for home cooks.

Using a skillet also improves heat retention. Cast iron or oven-safe metal skillets distribute heat evenly, preventing pale spots and encouraging consistent browning across the bottom and sides.

Honey as a Controlled Sweetener

Honey adds sweetness without overwhelming the corn flavor. Unlike granulated sugar, honey contributes moisture and depth, allowing the cornbread to stay soft without becoming cake-like. The amount is measured carefully to keep the bread balanced and versatile.

This controlled sweetness makes the cornbread suitable for both sweet and savory pairings, avoiding the overly sweet profile found in some modern versions.

Cornmeal and Flour Balance

Cornmeal provides texture and flavor, while flour supports structure. This recipe uses a balanced ratio to prevent crumbling while maintaining the characteristic grainy bite expected from cornbread. Fine or medium-ground cornmeal works best for an even crumb.

Too much cornmeal can lead to dryness, while too much flour can mute corn flavor. This recipe keeps both in check to ensure consistent results.

Fat Choice and Moisture Retention

Butter contributes flavor and browning, while milk and eggs add moisture and structure. The fat in the skillet not only prevents sticking but also enhances crispness along the edges.

Allowing the butter to melt fully before adding the batter ensures even distribution and consistent crust formation.

Texture Expectations and Finished Cornbread

The finished cornbread should release easily from the skillet with visibly crisp edges and a golden bottom. The interior should be soft, slightly crumbly, and moist without being dense. When sliced, the bread should hold together cleanly.

The surface should appear lightly cracked, signaling proper rise and moisture balance.

Time Breakdown

Prep time: 10 minutes
Bake time: 22 minutes
Total time: 32 minutes

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup honey
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 large eggs
• 1 cup milk
• 1/3 cup unsalted butter

Kitchen Tools

• Oven-safe skillet (cast iron preferred)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula

Step-by-Step Instructions

1. Preheat the oven to 400°F and place an oven-safe skillet inside to heat.
2. In a mixing bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder.
3. In a separate bowl, whisk the eggs, milk, and honey until smooth.
4. Carefully remove the hot skillet from the oven and add the butter.
5. Return the skillet to the oven briefly until the butter is fully melted.
6. Pour the wet ingredients into the dry ingredients and stir just until combined.
7. Remove the skillet from the oven and swirl to coat the bottom evenly with butter.
8. Pour the batter into the hot skillet carefully.
9. Smooth the surface gently with a spatula without pressing down.
10. Bake for 20 to 22 minutes until golden and set in the center.
11. Remove from the oven and allow to cool for 5 minutes in the skillet.
12. Slice and serve warm directly from the skillet or transfer to a board.

Tips for Consistent Results

Make sure the skillet is hot before adding the batter to ensure crisp edges. Avoid overmixing the batter, which can toughen the crumb. If using cast iron, allow the skillet to heat thoroughly.

Serving Suggestions

Serve this cornbread alongside chili, soups, roasted meats, or vegetables. It also pairs well with butter, honey, or savory spreads. Leftover slices can be toasted lightly to refresh texture.

Make-Ahead and Storage Notes

Store cooled cornbread tightly wrapped at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices in the oven or skillet to restore crisp edges.

Nutrition Table (Approximate Per Serving)

Nutrient	Amount
Calories	210
Carbohydrates	32 g
Protein	5 g
Fat	7 g
Fiber	2 g
Sugar	9 g
Sodium	360 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Can I use only cornmeal without flour?
Using only cornmeal will result in a more crumbly texture. The flour in this recipe helps bind the bread and makes slicing easier.

Why are my edges not crispy?
The skillet may not have been hot enough. Preheating the pan is essential to achieving crisp edges.

Can this cornbread be made without honey?
Yes, but the flavor will be less balanced. Honey adds moisture and mild sweetness that improves texture.

Does this recipe work with non-dairy milk?
Yes. Unsweetened non-dairy milk works well and does not significantly change the texture.