From the Hearth
Honey-Thyme Skillet Cornbread with Whipped Herb Butter
Golden skillet cornbread with crisp edges, a tender honeyed crumb, and a cloud of thyme-flecked butter. The kind of side that quietly becomes dinner.
Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Servings
8
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1/3 cup honey, plus more for serving
- 6 tablespoons unsalted butter, divided
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon flaky sea salt
Directions
Heat the oven to 400°F. Put a 10-inch cast-iron skillet in the oven with 2 tablespoons butter while it heats.
Whisk the cornmeal, flour, baking powder, and fine salt in a large bowl.
Whisk buttermilk, eggs, honey, and 2 tablespoons melted butter in a second bowl. Fold the wet mixture into the dry ingredients just until no dry pockets remain.
Carefully swirl the hot skillet to coat it with butter, then pour in the batter. Bake 20 to 22 minutes, until deeply golden and a tester comes out clean.
Meanwhile, beat the remaining 2 tablespoons softened butter with thyme and flaky salt until light and fluffy.
Cool the cornbread for 10 minutes. Slice warm, finish with honey, and serve with the whipped herb butter.
Chef's Notes
- A cast-iron skillet gives the best crisp edge, but a greased 9-inch cake pan works too.
- For a softer herb note, use half thyme and half finely chopped chives.
Pro Tips:
- • For very small amounts, round to the nearest practical measurement
- • Some ingredients (like salt) may need adjustment based on taste
- • Cooking times may vary with different batch sizes
- • Nutrition facts are automatically scaled with ingredients
Nutrition Facts
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