A honey butter spelt cornbread skillet is a one-pan quick bread made with spelt flour, fine cornmeal and buttermilk. It bakes in a preheated 25 cm / 10-inch cast-iron skillet for 22 minutes at 220 C / 425 F. A spread of honey butter goes on while it’s still hot.
The crust turns crisp and golden where the batter meets the hot iron. The crumb inside stays soft and lightly sweet. Spelt adds a mild nutty flavor that sits well beside the corn.
The batter comes together in two bowls and takes about 10 minutes. You can bake it for a family dinner or a casual gathering. The steps stay clear from start to finish.
One thing to watch is timing. Leave it past 25 minutes and the crumb turns dry, so check at 22.
Why You’ll Love This Recipe
- One skillet and two bowls, with no mixer needed
- Crisp golden edges with a soft, lightly sweet crumb
- Spelt adds a mild nutty flavor without heaviness
- Reheats in the oven in about 10 minutes
Ingredient Notes
- White spelt flour: White (light) spelt gives the softest crumb here. Wholemeal spelt works too, but the bread turns denser and may need 1 to 2 tbsp extra buttermilk.
- Fine cornmeal: Fine or medium-grind cornmeal gives a tender texture. Coarse polenta stays gritty in this short bake, so avoid it.
- Buttermilk: Buttermilk reacts with the baking soda and keeps the crumb tender. Whole milk with 1 tbsp lemon juice, rested for 5 minutes, is a close substitute.
- Honey: A mild honey such as clover or wildflower keeps the flavor clean. Maple syrup can replace it in the batter at the same amount.
- Unsalted butter: Unsalted butter lets you control the salt. If you only have salted butter, cut the fine sea salt to 3/4 tsp.
Soft Spelt Cornbread Skillet with Honey Butter Glaze
Description
Fine cornmeal and white spelt flour bake into a tender crumb in a hot cast-iron skillet, finished with a melting spread of honey butter.
Ingredients
Cornbread
Honey butter
Instructions
- Heat the oven to 220 C / 425 F. Place a 25 cm / 10-inch cast-iron skillet inside, empty, and let it heat for 10 minutes while you make the batter.
- Whisk the cornmeal, spelt flour, baking powder, baking soda and fine sea salt together in a 2.5-quart / 2.5 L bowl until evenly mixed.
- Melt 85 g butter in a 1-quart / 1 L saucepan over low heat, then cool it for 2 minutes. In a 1.5-liter / 6-cup bowl, whisk the buttermilk, eggs, 3 tbsp honey and the melted butter until smooth.
- Pour the wet mixture into the dry mixture. Fold with a spatula for 10 to 12 strokes, stopping while a few small lumps remain.
- Using oven mitts, take the hot skillet from the oven. Add 1 tbsp (14 g) butter and swirl until it melts and sizzles. Pour in the batter, smooth the top and bake for 22 minutes, until the edges are deep golden and a toothpick in the center comes out clean. While it bakes, stir the 30 g soft butter, 1 tbsp honey and the pinch of flaky salt together.
- Spread the honey butter over the hot cornbread so it melts into the surface. Rest it in the skillet for 8 minutes, then cut into 8 wedges and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 308kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9g45%
- Cholesterol 80mg27%
- Sodium 480mg20%
- Potassium 150mg5%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 10g
- Protein 7g15%
- Vitamin A 460 IU
- Calcium 90 mg
- Iron 1.5 mg
- Vitamin D 20 IU
- Vitamin E 0.6 mg
- Vitamin K 1.5 mcg
- Thiamin 0.15 mg
- Riboflavin 0.15 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 25 mcg
- Vitamin B12 0.25 mcg
- Phosphorus 130 mg
- Magnesium 40 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Wear an oven mitt on the skillet handle until the cornbread is cut, since it stays hot.
- Measure by weight for the flour and cornmeal to keep the crumb soft.
- Fold the batter gently and stop while small lumps remain.
- Rest the cornbread in the skillet for 8 minutes before cutting so the wedges hold their shape.
