Jerk-ish Honey Butter Cornbread
Cornbread with a warm spice halo.
35 min total, one pan
Timing: 35 mins
Jerk-ish Honey Butter Cornbread
Cornbread with a warm spice halo.
35 min total, one pan
Timing: 35 mins
Key move
Honey butter whipped with allspice, thyme, and scallion--served on skillet cornbread.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Skillet12-inch
- Cast Iron Skillet12-inch
- Cutting Board
- Chef's Knife
- Whisk
- Instant-Read ThermometerOptional
The Mise en Place
5 of 15Your prep station before cooking begins
Skillet Cornbread (0/8)
Cornbread is dry and crumbly, lacking moisture.
Likely cause: Overmixing the batter in Step 2. Overmixing develops gluten, leading to a tough, dry texture. Rescue: If already baked, try warming it slightly and serving with extra…
Cornbread is pale and undercooked in the center, despite golden edges.
Likely cause: Oven temperature is too low or the skillet wasn't preheated properly in Step 0.
Chef's Notes
Don't overmix the batter once the flour is added; a few lumps are fine and ensure a tender crumb.
Serve warm with a dollop of sour cream or a drizzle of extra honey for a sweet and tangy contrast.
Stir in 1/4 cup of finely chopped pickled jalapeños with the wet ingredients for an extra kick.
The Method
PREHEAT
Place 10-inch cast iron skillet in oven. Preheat to 400°F (200°C).
Thermal shock: Do not place a cold or wet skillet on a cool surface after removing it from the oven to prevent cracking.
Oven is preheated to 400°F (200°C) and skillet is inside.
WHIP BUTTER
Mix softened butter (1 tbsp)butter (½ cups), honey (60 mL), allspice (½ tsp), thyme, cinnamon (¼ tsp), cayenne, and scallion (1 whole). Set aside.
Butter separation: Avoid over-whipping or using melted butter, which causes the mixture to break and lose its spreadable texture.
Honey butter mixture is smooth and well combined.
BATTER
Whisk dry ingredients. Whisk wet ingredients. Combine gently. Do not overmix.
Tough cornbread: Overmixing develops gluten, which will result in a dense, rubbery texture rather than a tender crumb.
Batter is combined with a few lumps remaining; do not overmix.
SIZZLE
Carefully remove hot skillet. Drop in 1 tbsp butter (1 tbsp)butter (½ cups)--it should foam instantly. Swirl to coat. Pour in batter.
Smoking butter: If the butter turns dark brown or black, it has burned; wipe the skillet and start over to avoid a bitter taste.
Butter foams instantly upon contact with the hot skillet.
BAKE
Bake 20-25 minutes until golden and tester comes out clean.
Uneven baking: If using a cast iron skillet, ensure it is centered on the middle rack for even heat distribution.
Cornbread is golden brown and a tester inserted into the center comes out clean.
SLATHER
Serve warm with a generous smear of Jerk-ish butter (1 tbsp)butter (½ cups).
Soggy crust: Do not slather the butter too early if the bread is still steaming heavily, as it can make the crust mushy.
Cornbread is served warm with the Jerk-ish honey butter.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Buttermilk Cornmeal Pancakes with Spiced Syrup
Cornmeal pancakes with crisp edges and warm-spice syrup.
Crispy Rice Grit Bowl
Creamy grits and crackly rice shards you break like glass.
Dirty Rice Crispy Skillet Cake
Dirty rice you can cut like a pie and eat with hot sauce.