Thank you so much, Debra!
Debra AtkinsonBest Homemade Toffee Recipe 2 days ago
Excellent site, recipes delicious
Taj1955@hotmail.comAmazing Bruschetta Chicken 1 month ago
Bruschetta chicken
Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 1 month ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 1 month ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 1 month ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 2 months ago
Trevor WestChicago Hot Dogs Recipe 2 months ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...

Sweet Honey Skillet Cornbread

Blossom Lady
May 27, 2021 05:48 AM
Sweet Honey Skillet Cornbread

This is a sweet honey-based cornbread that has corn niblets added as well, which is another thing that I enjoy in a good cornbread. You can leave those out if you don’t like the texture, but I love the added corn flavor! Now this type of sweet cornbread that uses sugar or honey is not traditional savory Southern cornbread. Southern cornbread uses very little sugar and a lot of cornmeal compared to flour. This skillet cornbread is closer to the Northern type of cornbread, which is more like a cake.

Learn how to make the perfect cornbread: Soaking the cornmeal is an important step texture-wise, so make sure not to skip it! This is how you get a more cake-like cornbread rather than a grainy one. Preheating the skillet gets that lovely crust on the bottom and sides of the cornbread, but if you don’t like removing a hot skillet from the oven you can skip this. It will still work out! I love the corn niblets for the added boost of corn flavor that they add and I like the texture, but you can skip this if you don’t like pieces of corn in your cornbread.


  • 1 tablespoon vegetable oil or bacon grease to grease the skillet
  • 1 1/4 cups milk or buttermilk if you want richer and tangier
  • 1 cup cornmeal
  • 1 cup corn niblets canned, cooked, frozen and defrosted, your choice they just need to be drained
  • Dry Mixture
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • Wet Ingredients
  • 2 large eggs beaten
  • 1/4 cup butter melted
  • 1/3 cup honey melted and measured
Prep Time:
20 minutes
Cook Time:
18 minutes
Total Time:
38 minutes
Add to bookmarks
Assign tags
No comments