Honey Cornbread Recipe (Cast Iron Skillet)

Cornbread has always been a bit of a debate — should it be sweet, or should it stick to its savory roots? Some people won’t call it cornbread if there’s sugar or honey, while others won’t touch it unless it has a little sweetness. I land somewhere in the middle. This Honey Cornbread Recipe (Cast Iron Skillet) has just enough natural sweetness from raw honey to balance the cornmeal without tasting like cake.

It’s baked in tallow for a rich golden crust, and the cast iron skillet gives it that rustic, crispy edge my family loves. Around here, this cornbread shows up with soups and stews, or warm from the oven with butter and extra honey — and it rarely makes it past the next day.

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Why Use Cast Iron for Cornbread?

Baking cornbread in a cast iron skillet isn’t just about tradition — it’s about texture and flavor. Preheating the skillet before adding the batter means the cornbread gets a crisp bottom and edges that you can’t achieve with a glass or metal pan. Cast iron also distributes heat evenly, ensuring the center stays tender while the crust browns beautifully. I’ve baked cornbread in plenty of pans over the years, but nothing compares to a hot cast iron skillet.

Ingredients

This recipe uses simple, from-scratch pantry staples with a nourishing twist:

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour (or fresh-milled wheat for extra nutrition)
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• ½ cup raw honey
• 1 cup Greek yogurt (make your own with my recipe here)
• 1 large egg
• 4 tablespoons tallow (or bacon drippings), melted, plus extra for the skillet

Tip: If you’ve never rendered your own tallow, I share how to do it easily in the crockpot — a staple I always keep on hand.

How to Make Honey Cornbread in a Cast Iron Skillet

1. Preheat your skillet – Place a 10-inch cast iron skillet in the oven and heat to 400°F. This step is key for that golden crust.
2. Mix the dry ingredients – In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. Mix the wet ingredients – In another bowl, whisk honey, Greek yogurt, egg, and melted tallow.
4. Combine – Stir the wet ingredients into the dry just until combined. The batter will be slightly thick — don’t overmix.
5. Bake – Carefully remove the hot skillet, swirl with a spoonful of tallow to coat, then pour in the batter. Bake 20–25 minutes, until golden on top and a toothpick comes out clean.
6. Cool & serve – Let cool at least 10 minutes before slicing. Serve warm with butter (or more tallow) and a drizzle of honey.

Substitutions and Variations

• Buttermilk variation – If you prefer, swap the yogurt for 1 ¼ cups buttermilk.
• Egg-free option – Replace with a flax egg (1 Tbsp flaxseed + 3 Tbsp water).
• Savory twist – Stir in shredded cheddar, fresh herbs, or diced jalapeños.
• Sweet twist – Fold in blueberries, cranberries, or a sprinkle of cinnamon.
• Cornbread muffins – Scoop batter into a muffin tin and bake 18–20 minutes.
• Holiday dressing – Bake, crumble, and use this cornbread as the base for sage dressing.

FAQ for Honey Cornbread Recipe (Cast Iron Skillet)

Q: Why is my cornbread dry or crumbly?
A: The most common cause is overbaking. Check it early (around 20 minutes) and stop baking once the top is golden and a toothpick comes out with a few moist crumbs. Also make sure you use enough fat (like tallow) and proper liquid (yogurt or buttermilk) to keep moisture.

Q: What am I doing wrong when my cornbread doesn’t rise?
A: Here are possible reasons: using old/expired baking powder, under-preheating the oven or skillet, or overmixing the batter (which deflates air). Also, if the batter is too thick (not enough liquid), it may not rise well.

Q: Can I use buttermilk instead of yogurt in this recipe?
A: Absolutely. Yogurt is my default because of its tang and richness, but you can swap in 1 ¼ cups buttermilk (instead of yogurt + milk) for a more traditional texture.

Q: Why does my cornbread stick to the pan?
A: Cast iron is great, but only if preheated and greased properly. Make sure your skillet is hot before adding the batter, and coat it well with tallow (or other fat) so the crust releases cleanly.

Q: Can I bake this recipe as muffins instead of in a skillet?
A: Yes — pour the batter into greased muffin cups and bake about 18–20 minutes. The muffins let you serve individual portions easily, and they freeze well too.

Q: How should I store leftover honey cornbread?
A: Let it cool completely. Wrap in a tea towel at room temperature for up to 2 days. For longer storage, use an airtight container in the fridge (up to 5 days) or freeze slices up to 3 months. Reheat in a warm skillet or oven (300°F) to prevent drying out.

Sweet vs. Savory Cornbread

Cornbread varies by region. In the South, it’s usually savory with little to no sugar, often baked in bacon drippings. Up North, it tends to be sweeter, sometimes closer to cake.

This honey cornbread lands right in the middle. The honey gives it a touch of sweetness without overpowering the corn flavor. It’s hearty enough for soups and chili, but still sweet enough that my kids love it as a snack with extra honey on top.

Serving Suggestions

Honey cornbread pairs well with just about everything. Some of our favorites include:

• A bowl of chili or soup on a cold night
• BBQ chicken, ribs, or pulled pork
• Thanksgiving sage dressing
• Warm with butter and homemade jam for breakfast
• A snack with extra honey drizzled over the top

Print Recipe

Honey Cornbread Recipe (Cast Iron Skillet)

This rustic honey cornbread is baked in cast iron with Greek yogurt, raw honey, and tallow. It has a crisp golden crust and a moist, tender crumb — perfect with soups, chili, or crumbled into dressing.

Ingredients

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour or fresh-milled wheat for a heartier crumb
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• ½ cup raw honey
• 1 cup homemade Greek yogurt
• 1 large egg
• 4 tablespoons tallow or bacon drippings, melted, plus extra for greasing the skillet

Instructions

• Preheat oven to 400°F. Place a 10-inch cast iron skillet in the oven to heat.
• In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
• In another bowl, whisk together honey, yogurt + milk, egg, and melted tallow.
• Stir the wet ingredients into the dry just until combined. Do not overmix.
• Remove the hot skillet from the oven, swirl with a spoonful of tallow, and pour in the batter.
• Bake 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
• Cool 10 minutes before slicing. Serve warm with extra honey or butter.

Notes

Preheating the cast iron skillet is key for a crisp crust.

Raw honey adds natural sweetness without refined sugar.

Yogurt keeps the crumb moist and tender; buttermilk can be used instead.

Rendered tallow (or bacon drippings) gives the cornbread rich flavor and a farmhouse touch.

Ashley Anne

Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.