Nana Ruth’s Cast Iron Skillet Cornbread (The Honey Evolution)

Jake called from the rig saying the chili needs cornbread. That cast iron skillet has been in our kitchen longer than I’ve been alive—it was Nana Ruth’s, and before that it was her mother’s. The seasoning on it is darker than midnight and smoother than anything you could buy new.

Nana Ruth’s cornbread was plain. No sweetness. Just cornmeal, flour, buttermilk, a little butter. That was her recipe—the one she’d made for church potlucks and family dinners for fifty years. And it was good. It was really good.

But over the years, I started adding honey. Just a little—two tablespoons, stirred into the wet ingredients. The honey makes the crumb softer without being gummy, and gives it this warm sweetness that makes everyone reach for a second piece. Nana Ruth would’ve raised an eyebrow, but I think she’d have come around.

Jake just wants butter. He doesn’t care about the honey or the evolution. He just wants cornbread warm from the oven with real butter melting into the cracks. The kids fight over the corner pieces where the edges get extra crispy from the hot skillet. That sizzle when the cold batter hits hot butter in the cast iron—it’s the same every time and it never gets old.

How to Make Cast Iron Skillet Cornbread

Preheat the skillet in the oven. This is the most important step and the one most people skip. Put your cast iron skillet in the oven while it preheats to 425°F. When it’s screaming hot, add a couple tablespoons of butter and swirl until it coats the bottom and starts to brown. That hot butter is what creates the crispy, golden crust that makes skillet cornbread special.

Mix the batter while the skillet heats. Whisk together cornmeal, flour, baking powder, baking soda, and salt in one bowl. In another, whisk buttermilk, eggs, melted butter, and honey. Pour the wet into the dry and stir until just combined. A few lumps are fine—overmixing makes cornbread tough.

Pour and bake. Pour the batter into the hot, buttered skillet. It should sizzle immediately—that’s the sound of a good crust forming. Bake at 425°F for about 20-25 minutes until the top is golden and a toothpick comes out clean. The edges will be deeply golden and slightly pulled away from the skillet.

Serve hot with butter. Let it cool in the skillet for just a few minutes, then slice into wedges and serve with butter, honey, or both. This is best eaten warm, straight from the skillet, alongside a bowl of chili or a plate of beans and greens. Leftovers crumble beautifully into a skillet the next morning for cornbread hash.

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Nana Ruth's Cast Iron Skillet Cornbread

Warm, honey-sweetened cast iron skillet cornbread from Nana Ruth's kitchen. Crispy edges, buttery interior — a family recipe with three generations of love.

Course Side Dish

Cuisine American

Keyword buttermilk, cast iron, cornbread, honey

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10 wedges

Author Maggie

Ingredients

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp honey Maggie's evolution — omit for Nana Ruth's plain version
• 4 tbsp butter, divided 2 tbsp for skillet, 2 tbsp melted for batter

Instructions

1. Place a 10-inch cast iron skillet with 2 tablespoons of butter in a 425°F oven. Heat until butter is melted and starting to smell nutty, about 5 minutes.
2. Whisk together cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.
3. In another bowl, whisk together buttermilk, eggs, honey, and 2 tablespoons melted butter until smooth.
4. Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined. Don't overmix — a few lumps are perfect.
5. Carefully remove the hot skillet from the oven. The butter should be foaming and brown. Pour the batter directly into the hot skillet — listen for that sizzle.
6. Return to oven immediately. Bake at 425°F for 20-25 minutes until golden on top and a toothpick comes out clean.
7. Let rest in skillet 5 minutes. Serve warm in wedges with butter.

Recipe Notes

Don't skip preheating the skillet — it gives those crispy golden edges. Use buttermilk, not regular milk. Leftover cornbread crumbled into cold milk makes a great breakfast (Nana Ruth's secret).

Common Questions

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What I Use for This Recipe

A couple things from my kitchen that make this one easier.

Lodge 6-Quart Enameled Dutch Oven(~$60)

For every stew, pot roast, and soup that needs low-and-slow love. The pot I reach for on Sundays.

Lodge 10.25-Inch Cast Iron Skillet(~$20)

The skillet that never leaves our stovetop. Pre-seasoned, affordable, and built to last.

OXO Good Grips Balloon Whisk(~$10)

Smooth gravy, lump-free batter, hot cocoa that is actually mixed. Small tool, big difference.

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