Honey butter skillet cornbread is cornbread where the honey works twice: a third of a cup goes into the batter, where it keeps the crumb moist and turns the crust a deep caramel color, and two more tablespoons get whipped into soft butter for the top. It bakes in one 10-inch cast iron skillet at 375 degrees F in about 25 minutes, and the hot buttered pan is what gives you the crackly edge people fight over.
Our hives sit on the dealership campus here in Libertyville, and by mid-September the bees have moved off the clover and onto goldenrod. That late honey comes out darker and a little malty, which is exactly what you want in cornbread. Any honey works here, but if you have a dark fall jar sitting in the cupboard, use it.
Common questions
Can I use maple syrup instead of honey?
Yes, measure for measure, in both the batter and the topping. Maple syrup is slightly less sweet than honey and browns a little less, so judge doneness by the deep golden top and the toothpick rather than by the clock. The texture of the crumb stays the same.
What if I do not have buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk and let it stand 5 to 10 minutes, until it looks slightly thickened and curdled. The acid is what the baking soda needs in order to lift the crumb, so plain milk on its own is not a straight swap.
How long does it keep, and can I make it ahead?
The honey keeps it moist longer than a sugar cornbread. Wrapped well at room temperature it is good for about 2 days, refrigerated for 5, and it freezes for up to 3 months. Reheat slices in a 300 degree F oven for about 10 minutes. The honey butter keeps in the fridge for 2 weeks, so make it whenever you like and let it soften on the counter before serving.
