Skillet Honey Cornbread
Cuisine: American
Author: Rachel Hanawalt
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Raw, local honey made using sustainable methods is the secret to this quick, easy, and oh-so-good cornbread recipe.
  • 2 C cornbread mix
  • 1 egg beaten
  • 1¼ C creamed corn
  • ⅔ C milk
  • 2 Tbsp honey plus more for drizzling
  • 1 Tbsp olive oil
  1. Preheat oven to 400ºF and lightly oil your cast iron skillet with olive oil. If your skillet is well-seasoned this isn't necessary.
  2. Using a whisk, mix together all of the ingredients until just evenly combined, taking care not to over-mix, and then pour the batter into your cast iron skillet.
  3. Bake in a 400ºF oven for 22-25 minutes. The cornbread is done once it begins to pull away from the sides of the skillet and the edges are golden brown.
  4. Remove from the oven and, using a toothpick, immediately poke scattered holes across the cornbread (this is for honey to drip into).
  5. Once the cornbread is well-poked, immediately drizzle with honey to your tastes. It can just be a couple of Tbsp, or you can go crazy with the stuff. It's up to you! At this point the corn bread is ready to serve. It's best served warm.
Recipe by Simple Seasonal at