There’s something so comforting about a simple skillet cornbread slathered with honey butter. This vanilla bean bread is especially cozy and just so happens to be gluten free.
Ohhh cornbread. I can’t even express how much I love it except for the fact that if one thing could make me ditch my diet completely, it’d be that. Add some honey butter to the mix and it’s game over. This situation happening right here? GOLDEN. 
Now, I’m not one to turn down cornbread in any form, but there’s something about a skillet version that I love so much. For one, anything baked in a cast iron skillet is my fave (mine literally lives on my stovetop), but it’s the fact that you can pull it out of the oven piping hot and serve it right then and there, dripping with melty honey butter, that really gets me. After I went gluten-free there were multiple times that I had to sit there in sadness as I watched my family devour the most amazing-looking skillet cornbreads, so I finally decided to take matters into my own hands. I found this cornbread recipe and I haven’t looked back since. Gluten-free or not, it tops the charts.
The other pro? It’s super quick and easy to make and you really don’t need any fancy gadgets – just a good cast iron pan, which I guarantee is one of the best kitchen purchases you’ll ever make. What you get is a soft & tender cornbread that’s just the right amount of sweet, speckled with flecks of vanilla bean and baked to golden-brown perfection. Serve it hot from the oven, don’t skip the honey butter, and try not to devour the whole thing in one sitting. (It really is harder than you might think.)
Click here for the honey butter recipe.
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Honey Butter and Vanilla Bean Skillet Cornbread
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
Description
There’s something so comforting about a simple skillet cornbread slathered with honey butter. This vanilla bean bread is especially cozy and just so happens to be gluten free.
Ingredients
Vanilla Bean Skillet Cornbread
- 7 1/2 oz (1 1/4 cups) yellow cornmeal
- 3 1/8 oz (3/4 cup, spooned and leveled) gluten-free all-purpose flour
- 1 3/4 oz (1/4 cup) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1/4 teaspoon vanilla bean powder
- 4 1/2 oz (9 tablespoons) salted butter, divided
- 11 1/4 oz (1 1/3 cups) milk
- 2 eggs
- 1 teaspoon vanilla extract
Vanilla Bean Honey Butter
- 1/2 cup (1 stick) salted butter, softened to room temperature
- 2 tablespoons honey
- 1/4 teaspoon vanilla bean powder (or the seeds of 1/2 vanilla bean)
Instructions
Vanilla Bean Skillet Cornbread
- Place a 10 1/4-inch cast-iron skillet in the oven and preheat to 425°F.
- In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, and vanilla bean powder.
- In a microwave-safe bowl, melt 4 oz (8 tablespoons) of the butter. Add the milk, eggs, and vanilla extract and whisk to fully incorporate.
- Add the wet ingredients to the dry and fold in just until evenly combined.
- Remove the hot skillet from the oven and spread the remaining 1/2 oz (1 tablespoon) butter over the entire surface. Pour the batter into the pan.
- Reduce the oven temperature to 375°F, transfer the skillet to the oven, and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean.
- Serve warm with honey butter. Store any leftovers at room temperature covered with foil.
Vanilla Bean Honey Butter
- In a small bowl, beat the softened butter with a fork or hand mixer until light and fluffy.
- Add the honey and vanilla bean powder and beat until smooth and well combined.
- Serve immediately at room temperature, or roll in parchment paper into a log and refrigerate for up to 2 weeks. Slice pats directly from the log to serve.
Notes
Don’t skip preheating the skillet — it’s what gives the cornbread a golden, slightly crisp bottom. Serve the cornbread hot from the pan with a generous pat of honey butter while they both melt together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking, Bread
Frequently Asked Questions
Can I use a different sweetener instead of honey for the honey butter?
Yes, you can substitute honey with maple syrup or agave nectar for the honey butter, but it may alter the flavor slightly.
What type of gluten-free flour should I use for this cornbread?
A good gluten-free all-purpose flour blend works best for this recipe to achieve the right texture.
Is it necessary to use a cast iron skillet for baking this cornbread?
While a cast iron skillet is recommended for even baking and a nice crust, you can use any oven-safe baking dish if needed.
