Skillet Cornbread With Honey Butter and Scallions

Quick Recipe Version (TL;DR)

• Yield: 8 wedges
• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 40 minutes (includes skillet preheat and 5-minute rest)

Quick Ingredients

• 1 cup (150 g) fine or medium-ground yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 large eggs
• 1 1/4 cups (300 ml) buttermilk
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled
• 1 cup (150 g) corn kernels (fresh, frozen-thawed, or drained canned)
• 4 scallions, thinly sliced (white and green parts), plus more for garnish
• 1 tbsp neutral oil (canola/avocado) for the skillet
• 1 tbsp unsalted butter for the skillet
• Honey-butter: 6 tbsp (85 g) unsalted butter, softened; 3 tbsp (60 g) honey; 1/4 tsp kosher salt

Do This

• 1. Heat oven to 425°F (220°C). Put a 10-inch cast-iron skillet in the oven for 10 minutes.
• 2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
• 3. Whisk eggs, buttermilk, and melted butter; stir into dry ingredients.
• 4. Fold in corn kernels and sliced scallions.
• 5. Carefully remove hot skillet; add 1 tbsp butter + 1 tbsp oil; swirl to coat.
• 6. Pour in batter; bake 18–22 minutes until golden and a toothpick comes out clean.
• 7. Whip honey-butter; cool cornbread 5 minutes, slice, top with honey-butter and extra scallions.

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Why You’ll Love This Recipe

• Crisp edges, tender center: A hot cast-iron skillet gives you that craveable golden crust.
• Sweet-savory balance: Corn and scallions add pops of flavor, and honey-butter melts into every bite.
• Weeknight simple: One bowl, a quick batter, and the oven does the work.
• Perfect with everything: Great alongside chili, barbecue, roast chicken, soups, or a simple salad.

Grocery List

• Produce: 4–6 scallions
• Dairy: unsalted butter, buttermilk, 2 large eggs
• Pantry: yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, honey, neutral oil, corn kernels (fresh/frozen/canned)

Full Ingredients

For the skillet cornbread

• 1 cup (150 g) fine or medium-ground yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 large eggs
• 1 1/4 cups (300 ml) buttermilk
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled
• 1 cup (150 g) corn kernels (fresh; or frozen, thawed; or canned, drained well)
• 4 scallions, thinly sliced (about 1/2 cup / 50 g), plus more for garnish

For the hot skillet

• 1 tbsp neutral oil (canola, vegetable, or avocado oil)
• 1 tbsp unsalted butter

For the whipped honey-butter

• 6 tbsp (85 g) unsalted butter, softened to room temperature
• 3 tbsp (60 g) honey
• 1/4 tsp kosher salt

Step-by-Step Instructions

Step 1: Preheat the oven and skillet

Arrange a rack in the middle of the oven. Preheat to 425°F (220°C). Place a 10-inch cast-iron skillet (or similar heavy oven-safe skillet) in the oven to heat for 10 minutes. A fully hot pan is the secret to crisp, golden edges.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt. Whisking well helps the leaveners distribute evenly so the cornbread rises consistently.

Step 3: Mix the wet ingredients

In a medium bowl, whisk the eggs until blended, then whisk in the buttermilk and melted butter. (Let the melted butter cool slightly first so it doesn’t scramble the eggs.)

Step 4: Combine and fold in the add-ins

Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined and no dry floury spots remain. The batter should look thick and spoonable.

Fold in the corn kernels and the sliced scallions. Avoid overmixing; stirring too much can make the cornbread tougher.

Step 5: Grease the hot skillet (carefully)

Using oven mitts, carefully remove the hot skillet from the oven and place it on a heatproof surface. Add 1 tbsp butter and 1 tbsp neutral oil to the skillet. Swirl until the butter melts and the bottom and sides are well coated. You should hear a lively sizzle; that’s what creates the crisp crust.

Step 6: Bake until golden and set

Immediately pour the batter into the hot, greased skillet and smooth the top lightly. Return the skillet to the oven and bake for 18–22 minutes, or until the top is deeply golden and a toothpick inserted in the center comes out clean (or with just a few moist crumbs).

If you want extra color on top, you can bake closer to 22 minutes, but avoid overbaking or the center will dry out.

Step 7: Whip the honey-butter and serve

While the cornbread bakes, make the honey-butter: In a small bowl, combine softened butter, honey, and kosher salt. Whisk vigorously by hand for 1–2 minutes until lighter and fluffy, or use a hand mixer for about 45 seconds.

Let the cornbread cool in the skillet for 5 minutes, then cut into 8 wedges. Serve warm with generous swoops of whipped honey-butter and a sprinkle of extra sliced scallions.

Pro Tips

• Preheat the skillet: Don’t skip the 10-minute skillet heat; it’s the difference between soft edges and crisp, crackly edges.
• Butter plus oil prevents burning: Butter adds flavor; a little oil helps keep the butter from browning too fast at 425°F (220°C).
• Drain corn well: Excess moisture (especially from canned or thawed frozen corn) can make the center gummy. Pat dry if needed.
• Don’t overmix: Stir only until combined for a tender crumb.
• Check early: Cast iron holds heat; start checking at 18 minutes to avoid drying it out.

Variations

• Cheddar-scallion cornbread: Add 1 cup (100 g) shredded sharp cheddar to the batter with the corn and scallions.
• Jalapeño kick: Add 1 jalapeño, seeded and finely diced, or 1/2 tsp chipotle powder to the dry ingredients.
• Bacon-fat skillet: Replace the skillet butter and oil with 2 tbsp bacon drippings for a smoky, savory crust.

Storage & Make-Ahead

Cool leftover cornbread completely, then store airtight at room temperature for 1 day or refrigerate for up to 4 days. Rewarm wedges in a 350°F (175°C) oven for 8–10 minutes (best for re-crisping edges) or microwave for 15–25 seconds (softens the crust).

Whipped honey-butter keeps refrigerated in a covered container for up to 7 days. Let it sit at room temperature for 20–30 minutes before serving, and re-whip briefly if you want it extra fluffy.

Nutrition (per serving)

Approximate, per 1 of 8 wedges (including about 1 tbsp honey-butter): Calories: 320; Protein: 6 g; Fat: 16 g; Carbohydrates: 41 g; Fiber: 2 g; Sugars: 12 g; Sodium: 520 mg.