Equipment You’ll Need
- Smoker or Oven (set to 400°F)
- Cast Iron Skillet or Oven-Safe Baking Dish
- Mixing Bowl
- Whisk or Spoon
- Measuring Cups and Spoons
- Toothpick (for doneness check)
Ingredients
- 1 cup all-purpose flour (sub gluten-free to make it celiac-friendly)
- 1 cup cornmeal
- ⅔ cup white sugar
- 1 tsp salt
- ⅔ cup melted butter (divided)
- 1 egg
- 1 cup milk
- 1½ tsp baking powder
- ⅓ cup honey (plus extra for glaze)
Instructions
1. Preheat the Smoker
Set your smoker (or oven) to 400°F. Place your cast iron skillet or baking dish on the grill to preheat as well — this helps get a crispy edge on the cornbread.
2. Mix the Batter
In a mixing bowl, combine the flour, cornmeal, sugar, salt, ⅓ cup of melted butter, egg, milk, and baking powder. Whisk until everything is fully incorporated. Reserve the remaining butter and honey for the glaze.
3. Bake the Cornbread
Carefully pour the batter into the preheated pan. Bake uncovered at 400°F for about 25 minutes or until golden brown. It’s ready when a toothpick inserted in the center comes out clean.
4. Glaze with Honey Butter
Mix the remaining ⅓ cup of melted butter with the honey and drizzle it evenly over the top of the hot cornbread. Let it soak in before serving.
5. Serve Hot
Slice and serve directly from the pan while it’s still warm.
Quick Recap
- Preheat smoker and cast iron skillet to 400°F
- Mix batter ingredients, reserving butter and honey for the glaze
- Pour batter into hot pan and bake for 25 minutes
- Toothpick should come out clean when done
- Glaze with honey butter mixture
- Serve hot from the pan
Helpful Tips and Notes
Can I make this gluten free?
Yes! Just swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend.
Why preheat the pan?
Starting with a hot skillet gives the cornbread a crispy, golden crust — it’s worth the extra step.
What type of cornmeal should I use?
Use medium or fine ground cornmeal for the best texture. Coarse cornmeal can make it a bit gritty.
Can I use plant-based milk or butter?
Yes, you can use almond, oat, or soy milk and dairy-free butter to make this recipe dairy-free.