1- Alright, let’s dive into making this honey butter skillet cornbread it’s one of my favorite go-to recipes because it’s so straightforward and rewarding. Start by preheating your oven to 375°F (190°C) and placing the butter in a large 12-inch cast iron skillet to melt and brown for 5-13 minutes until it’s bubbling but not burned. This step gives that irresistible crisp edge and deep flavor I adore.

2- Next, in a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda until they’re well combined. In another bowl, whisk the eggs and honey until blended, then stir in the milk to make the wet mixture smooth and even. Pour the wet ingredients into the dry ones and stir just until moistened overmixing is a common mistake that can make your cornbread tough, so go easy here.

3- Carefully remove the hot skillet from the oven, swirl the melted butter to coat the sides, and then pour that butter into your batter, stirring it in gently. Immediately pour the batter back into the hot skillet and pop it into the oven. Bake for 25-30 minutes until the edges are browned, the top springs back when touched, and a toothpick comes out with just a few moist crumbs. Let it cool in the skillet for at least 5 minutes before slicing serving it warm with a bit of extra honey is my secret to making it even more delicious.