Old-Fashioned Honey Cornbread with Buttery Crisp Crust

Old-fashioned cornbread has a way of carrying memories with it. The gentle hum of conversation, a well-worn skillet, and the unmistakable aroma of corn and butter filling the house — this Old-Fashioned Honey Cornbread with Buttery Crisp Crust is a true tribute to traditional home baking.

Long before boxed mixes and shortcuts, cornbread was made simply and honestly. Stone-ground cornmeal, fresh eggs, real butter, and just enough sweetness to balance the grainy richness. Honey wasn’t added to make it dessert-sweet, but to bring warmth and depth — the kind of sweetness that lingers quietly in the background. This recipe honors that tradition, producing a tender crumb inside with a beautifully crisp, golden crust on the outside.

What makes this cornbread so special is the method. Heating the buttered skillet before adding the batter ensures that iconic crust — crackly, buttery, and deeply satisfying. Every slice offers contrast: crisp edges, soft center, and a gentle honeyed finish. It’s perfect alongside a pot of beans, a Sunday roast, chili on a cold evening, or simply enjoyed warm with an extra pat of butter melting on top.

This is the kind of cornbread that doesn’t rush. It asks you to slow down, measure carefully, and trust simple ingredients to do what they’ve always done best. Whether you’re recreating a family memory or starting a new tradition, this recipe brings comfort, heritage, and honest flavor to the table. Let’s bake it the old-fashioned way.

Ingredients

Dry Ingredients:

• 1 cup yellow cornmeal (preferably stone-ground)
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients:

• 2 large eggs, room temperature
• ¾ cup whole milk or buttermilk
• ⅓ cup honey
• ¼ cup granulated sugar (traditional balance, optional but recommended)
• ½ cup unsalted butter, melted (plus 2 tbsp for skillet)

Optional Traditional Touches:

• ½ tsp vanilla extract
• ¼ tsp ground cinnamon (very subtle warmth)

Directions

1. Begin by placing a 10-inch cast iron skillet in the oven. Preheat the oven to 400°F (205°C). Allow the skillet to heat fully — this is essential for achieving that buttery, crisp crust.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Make sure everything is evenly combined to ensure a uniform rise.
3. In a separate bowl, whisk the eggs until lightly beaten. Add the milk, honey, sugar, and melted butter. Whisk until smooth and well blended. The mixture should look glossy and golden.
4. Slowly pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold the batter together just until combined. Do not overmix — a few small lumps are perfectly fine and will keep the cornbread tender.
5. Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter to the skillet and swirl until melted and bubbling, coating the bottom and sides generously. The butter should sizzle — that sound means flavor.
6. Immediately pour the batter into the hot skillet. You should hear a satisfying sizzle as the batter hits the buttered surface. Smooth the top gently with a spatula if needed.
7. Place the skillet back into the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be visibly crisp and pulling slightly away from the pan.
8. Once baked, remove from the oven and allow the cornbread to cool in the skillet for 10 minutes. This resting time helps set the crumb while keeping the crust intact.
9. Slice and serve warm, straight from the skillet. Add a pat of butter or a drizzle of honey if desired, though it stands beautifully on its own.

Notes

• For a more rustic texture, substitute half of the flour with additional cornmeal.
• Buttermilk adds a slight tang and enhances tenderness, making it a classic choice.
• If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons — the honey will still shine through.
• Leftover cornbread can be wrapped tightly and stored at room temperature for 1 day or refrigerated for up to 4 days. Reheat gently to restore the crust.
• This cornbread freezes well and can be reheated in the oven for a freshly baked feel.

Nutritional Information

⏰ Prep Time: 15 minutes | 🔥 Baking Time: 25 minutes | ⏳ Total Time: 40 minutes
⚡ Calories per serving: ~280 | 🍽️ Servings: 8 slices

• Carbohydrates: Comforting and hearty from cornmeal and honey
• Fats: Rich, traditional butter flavor
• Protein: Moderate, from eggs and milk

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Bon appétit and happy cooking!