Pennsylvania Dutch Buttermilk Cornbread with Honey Butter

Name: Pennsylvania Dutch Buttermilk Cornbread with Honey Butter
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings, one 10-inch skillet cornbread
Cuisine: International
Ingredients: 1 cup (150 g) fine- or medium-ground yellow cornmeal, not cornmeal mix; 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled; 2 tablespoons (25 g) granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1 1/4 cups (300 ml) buttermilk, preferably at room temperature; 2 large eggs, preferably at room temperature; 6 tablespoons (85 g) unsalted butter, melted and cooled until warm rather than hot; 1 tablespoon (14 g) unsalted butter; 1/2 cup (113 g) unsalted butter, softened but not melted; 3 tablespoons (63 g) honey; 1/8 teaspoon fine salt

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings, one 10-inch skillet cornbread
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes, including 10 minutes of cooling

Quick Ingredients

Cornbread dry ingredients: 1 cup (150 g) fine- or medium-ground yellow cornmeal, 1 cup (125 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.
Cornbread wet ingredients: 1 1/4 cups (300 ml) buttermilk, 2 large eggs, and 6 tablespoons (85 g) unsalted butter, melted and slightly cooled.
For the skillet: 1 tablespoon (14 g) unsalted butter.
Honey butter: 1/2 cup (113 g) unsalted butter, softened; 3 tablespoons (63 g) honey; and 1/8 teaspoon fine salt.

Do This

1. Put a dry 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).
2. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl.
3. Whisk the buttermilk, eggs, and melted butter in another bowl. Fold into the dry ingredients just until combined.
4. Carefully butter the hot skillet with the remaining 1 tablespoon butter, add the batter, and bake for 25 minutes, checking for doneness at 22 minutes.
5. Beat the softened butter, honey, and salt for 2 to 3 minutes until light and fluffy.
6. Cool the cornbread in the skillet for 10 minutes, cut into 8 wedges, and serve warm with the honey butter.

Why You’ll Love This Recipe

Crisp edges, tender middle: A preheated skillet gives the cornbread a golden crust while buttermilk keeps the center moist.
Just a little sweetness: Two tablespoons of sugar complement the corn flavor without turning this everyday bread into cake.
A special finishing touch: Whipped honey butter melts into each warm wedge for a comforting, lightly sweet finish.
Made for farmhouse meals: This Pennsylvania Dutch–inspired skillet bread is right at home beside bean soup, beef stew, roast chicken, or braised greens.

Grocery List

Produce: None required.
Dairy: 1 1/4 cups buttermilk and 15 tablespoons unsalted butter total; a 1-cup package of butter provides enough.
Eggs: 2 large eggs.
Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, and honey.

Full Ingredients

For the Cornbread

1 cup (150 g) fine- or medium-ground yellow cornmeal, not cornmeal mix
1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
2 tablespoons (25 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups (300 ml) buttermilk, preferably at room temperature
2 large eggs, preferably at room temperature
6 tablespoons (85 g) unsalted butter, melted and cooled until warm rather than hot

For the Skillet

1 tablespoon (14 g) unsalted butter

For the Whipped Honey Butter

1/2 cup (113 g) unsalted butter, softened but not melted
3 tablespoons (63 g) honey
1/8 teaspoon fine salt

Pennsylvania Dutch Buttermilk Cornbread with Honey Butter – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and skillet

Set an oven rack in the center position. Place a dry, well-seasoned 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C). Let the skillet heat along with the oven while you measure and prepare the ingredients. Have a heatproof trivet and sturdy oven mitts ready.

Before you combine the wet and dry ingredients, check that the oven has reached temperature. The batter should go into the hot skillet promptly after mixing.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt for about 30 seconds. Break up any small lumps so the leavening is evenly distributed throughout the mixture.

Step 3: Whisk the wet ingredients

In a separate medium bowl, whisk the buttermilk and eggs until smooth. Slowly whisk in the 6 tablespoons melted butter. The butter should feel warm, not hot, so it does not cook the eggs. A few tiny butter flecks are fine if your buttermilk is still cool.

Step 4: Fold the batter together

Pour the wet ingredients into the dry ingredients. Use a flexible spatula to fold gently, scraping the bottom and sides of the bowl, just until no dry pockets remain. The batter will be thick but pourable, with a slightly grainy texture from the cornmeal. Small lumps are normal; do not beat the batter smooth.

Step 5: Butter the skillet and bake

Using oven mitts, carefully remove the hot skillet and set it on the trivet. Add the 1 tablespoon butter and swirl or brush it over the bottom and a little way up the sides. It should foam immediately. Pour in the batter right away and gently spread it into an even layer.

Return the skillet to the oven and bake for 25 minutes, beginning to check at 22 minutes. The top should be golden, the edges deeply browned, and the center springy when lightly pressed. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no wet batter. If needed, bake for another 2 minutes and check again.

Step 6: Whip the honey butter

While the cornbread bakes, place the softened butter in a medium bowl. Beat with a hand mixer on medium speed for 1 minute. Add the honey and salt, then beat for another 1 to 2 minutes, scraping down the bowl once, until pale, fluffy, and evenly blended.

Transfer to a small serving bowl. The butter should hold soft swirls; if it becomes too loose in a warm kitchen, refrigerate it for 10 minutes before serving.

Step 7: Rest, slice, and serve

Set the baked cornbread on a heatproof surface and let it cool in the skillet for 10 minutes. This brief rest helps the crumb set so the wedges hold together. Remember that the skillet handle will remain very hot.

Cut into 8 wedges and serve warm with the whipped honey butter. For a crisper bottom crust, lift the remaining wedges onto a wire rack after serving rather than leaving them in the skillet to steam.

Pro Tips

Choose the right cornmeal: Fine- or medium-ground cornmeal gives the most tender result. Coarse polenta or grits will not soften the same way in this recipe.
Measure flour lightly: Spoon it into the cup and level it off, or use the weight provided. Scooping directly from the bag can add enough extra flour to make the bread dry.
Keep the skillet hot: That immediate sizzle when the batter hits the pan creates the crisp, buttery edge. Add the butter only when you are ready to pour in the batter so it does not burn.
Let doneness guide you: Cast iron and ovens vary. Remove the bread as soon as the center is set rather than waiting for the top to become dark brown.
Use softened butter for whipping: It should yield easily when pressed but still hold its shape. Melted butter will not whip into a fluffy spread.

Variations

A sweeter farmhouse loaf: Increase the granulated sugar to 1/4 cup (50 g). Keep the other ingredients and oven temperature the same, and begin checking at 22 minutes.
Cheddar skillet cornbread: Fold 3/4 cup (85 g) shredded sharp cheddar into the finished batter. Serve the honey butter alongside so everyone can choose a sweet-savory finish.
No buttermilk on hand: Put 1 tablespoon plus 3/4 teaspoon (18.75 ml) lemon juice or distilled white vinegar in a measuring jug. Add whole milk to reach 1 1/4 cups (300 ml) total. Stir and stand for 10 minutes before using. Cultured buttermilk gives the fullest flavor and slightly richer texture.

Storage & Make-Ahead

Cornbread: Cool completely before wrapping or placing in an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze individual wedges, tightly wrapped and placed in a freezer bag, for up to 2 months. Thaw overnight in the refrigerator.

Reheating: Wrap refrigerated wedges loosely in foil and warm at 325°F (165°C) for 12 minutes, or until heated through. Open the foil for the final 3 minutes if you prefer a drier, crisper surface.

Honey butter: Refrigerate in a covered container for up to 1 week. For make-ahead serving, prepare it up to 3 days in advance and let it soften at room temperature for about 20 minutes before stirring or briefly rewhipping.

Prep ahead: Mix the dry ingredients up to 1 day ahead and keep them covered at room temperature. Keep the wet ingredients separate until the oven and skillet are hot; once combined, bake the batter immediately.

Nutrition (per serving)

Estimated nutrition for 1 of 8 wedges with one-eighth of the honey butter, using low-fat buttermilk. Actual values vary with ingredient brands and serving size.