Soft Spelt Cornbread Skillet with Honey Butter Glaze

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

Thick spelt cornbread batter poured from a mixing bowl into a sizzling, buttered black skillet

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.

Family table with cornbread wedges beside bowls of chili, linen napkins and a small dish of honey

Prep Time 10 mins

Cook Time 22 mins

Rest Time 8 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: American

Courses: Side Dish

Difficulty: Easy

Cooking Temp: 220 C

Servings: 8

Estimated Cost: 0.55

Calories: 308

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Nut-free, Vegetarian

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

150 g fine cornmeal
150 g white spelt flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
240 ml buttermilk (room temperature)
2 large eggs (room temperature)
3 tbsp honey ((63 g))
85 g unsalted butter (melted and cooled for 2 minutes)
1 tbsp unsalted butter ((14 g); for the skillet)

Honey butter

30 g unsalted butter (softened)
1 tbsp honey ((21 g))
1 pinch flaky sea salt

Instructions

1
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.
2
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.
3
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.
4
Pour the wet mixture into the dry mixture. Fold with a spatula for 10 to 12 strokes, stopping while a few small lumps remain.
5
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.
6
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.

Keywords: honey butter spelt cornbread, spelt cornbread, skillet cornbread, spelt flour cornbread, cast iron cornbread

Equipment

25 cm / 10-inch cast-iron skillet
2.5-liter / 2.5-quart mixing bowl
1.5-liter / 6-cup mixing bowl or jug
1-quart / 1 L saucepan
silicone spatula
oven mitts

Tips

Preheat the empty skillet for the full 10 minutes so the batter sizzles on contact and forms a crisp base.
Weigh the spelt flour and cornmeal on a scale, since scooped cups pack tightly and make the crumb dry.
Cool the melted butter for 2 minutes before whisking it into the buttermilk and eggs so it blends without clumping.
Fold the batter with a spatula for 10 to 12 strokes and stop while a few small lumps remain.
Spread the honey butter over the cornbread as soon as it leaves the oven so it melts into the surface.

Variations

Fold 100 g grated sharp cheddar and 2 sliced spring onions into the batter for a savory version.
Add 1 seeded, finely diced jalapeño and 1/2 tsp smoked paprika to the dry ingredients for gentle heat.
Use oat milk with 1 tbsp lemon juice, plant butter and maple syrup for a dairy-free version that still uses eggs.

Storage and Reheating

Honey butter spelt cornbread keeps for 1 day covered at room temperature and 3 to 4 days in the fridge. Wrap the wedges or use an airtight container. The crumb stays moist because of the butter and honey.

To reheat, wrap the wedges in foil and warm them at 160 C / 325 F for 8 to 10 minutes. The crust crisps slightly and the center turns soft again. A single wedge can go in the microwave for 15 to 20 seconds, though the crust softens.

To freeze, wrap each wedge individually and freeze for up to 2 months. Thaw overnight in the fridge, then reheat the same way.

Serving Suggestions

Honey butter spelt cornbread is best served warm, cut into 8 wedges straight from the skillet. A small dish of extra butter on the side is optional. The crust stays crisp for the first part of the meal.

It pairs well with chili, black bean soup, pulled pork or roast chicken. The mild sweetness balances smoky and spicy dishes.

For a casual gathering, set the skillet on a board in the middle of the table and let everyone cut their own wedge. For a spelt breakfast or brunch spread, add a fried egg and sliced tomato.

Read it online: https://greatbritishspeltrecipes.com/recipe/honey-butter-spelt-cornbread-skillet/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!