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Honey Butter and Vanilla Bean Skillet Cornbread

  • Author: Alexandra Azary
  • Total Time: 45 minutes


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.



Vanilla Bean Skillet Cornbread

  • 7 1/2 ounces 1 1/4 cups yellow cornmeal
  • 3 1/8 ounces 3/4 cup, spoon and level gluten-free all-purpose flour
  • 1 3/4 ounces 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon vanilla bean powder
  • 4 1/2 ounces 9 tablespoons salted butter, divided
  • 11 1/4 ounces 1 1/3 cups milk
  • 2 eggs
  • 1 teaspoon vanilla extract

Vanilla Bean Honey Butter

  • Click the link above for the recipe.


Vanilla Bean Skillet Cornbread

  1. Place a 10 1/4? cast-iron skillet in oven and preheat to 425ºF.
  2. Meanwhile, in a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, and vanilla bean powder.
  3. In a medium, microwave-safe bowl, melt 4 ounces (8 tablespoons) butter. Add milk, eggs, and vanilla extract and beat in until fully incorporated.
  4. Add the wet ingredients to the dry and fold in just until evenly combined.
  5. Remove the skillet from the oven and spread the remaining 1/2 ounce (1 tablespoon) butter over the entire surface. Pour batter into pan.
  6. Reduce oven temperature to 375ºF, transfer skillet to oven, and bake for 25-30 minutes, until a toothpick inserted into the center of the cornbread comes out clean.
  7. Serve warm with honey butter. Store any leftovers at room temperature covered with aluminum foil.

Vanilla Bean Honey Butter

  1. Click the link above for the recipe.


Cornbread recipe lightly adapted from Dish by Dish

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking, Bread
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