SouthernMedium · Hot
Cast Iron Skillet Honey Corn Spoonbread
Somewhere between cornbread and a soufflé, this is the dish grandmothers made when they wanted to show out at the Sunday table. Sweet corn and a pour of honey lift the whole milk custard into something tender and quivering at the center, with a golden crust that only a well-seasoned skillet can give you. Butter goes in twice — once in the batter, once on top — and that's not negotiable.
Prep
15 min
Cook
30 min
Rest
5 min
Total
50 min
Method
Prep
1
Preheat your oven to 375°F. Place a 10-inch cast iron skillet inside to heat up while the oven preheats — you want that skillet screaming hot.
2
In a medium bowl, whisk together the eggs, whole milk, melted butter, and honey until well combined. Set this aside.
Assemble
3
In a large bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Give it a whisk to distribute the leavening evenly.
4
Toss in the diced yellow onion and corn kernels, stirring to coat them in the flour mixture.
Combine and Bake
5
Pour the wet ingredients into the bowl with the dry mix and corn. Stir gently with a wooden spoon until just combined — a few lumps are fine, don't overmix or your spoonbread will be tough.
6
Carefully remove the hot skillet from the oven. Add a tablespoon of butter and swirl it around until it melts and coats the surface. The skillet should sizzle and shimmer.
7
Pour the batter into the sizzling skillet. It should hit the hot butter and sizzle right away. Place in the oven immediately.
Bake and Finish
8
Bake for 25 to 30 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
9
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
387
per serving
Protein
10g
Carbs
49g
Fat
18g
Sat. fat
11g
Fiber
3g
Sugar
23g
Sodium
921mg
Lacto Ovo VegetarianDiabetes FriendlyWeight ManagementComfort FoodSouthern CuisineHigh Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.2m³
Land
24Pt
Runoff
0.05g P
Whole Milk drives 38% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
6
Sweet
5
Salty
1
Sour
1
Bitter
5
Spicy
Textures
CrispyTenderSoft
Aromas
ButteryHerbalSweetSmoky
Kitchen Equipment
Primary Tool
Cast Iron SkilletCast Iron SkilletSaucepanMixing BowlWhiskWooden SpoonMeasuring CupsMeasuring SpoonsKitchen TimerServing Spoon
Counter FootprintMedium
Techniques
Safety & Storage
Handling
Use oven mitts when handling the screaming hot cast iron skillet. The skillet is heated to 375°F and will cause severe burns on contact.
Cross Contamination
Avoid using the same cast iron skillet for allergen-free dishes after preparing this recipe without thorough cleaning to prevent milk, egg, and gluten cross-contact.
Cooking Temperature
Ensure batter reaches an internal temperature of 165°F minimum during the 25-30 minute bake to safely cook eggs contained in the batter.
High Risk Population
This recipe contains raw eggs in the batter before baking. Immunocompromised individuals, pregnant women, young children, and elderly should not consume the raw batter and must ensure thorough cooking to 165°F.
Storage
Refrigerate leftover spoonbread within 2 hours of baking. Store in an airtight container for up to 3-4 days. Reheat in oven at 350°F until internal temperature reaches 165°F.
Equipment Safety
Exercise caution when adding butter to the preheated skillet as it will sizzle and may splatter. Stand back when swirling melted butter to prevent grease burns.
Pro Tips
Technique
That cast iron needs to be in a screaming hot oven for at least 30 minutes before you add the butter. When the batter hits that sizzling fat, you're getting that golden crust forming on the bottom — that's tradition speaking.
Substitution
No fresh corn on the cob? A can of drained sweet corn works just fine. And if you want to switch up the honey butter, a touch of bourbon or maple syrup in that finish brings everything together without losing the soul of this dish.
Equipment
This dish is begging for cast iron — a regular baking pan won't give you the same sear on the bottom that makes this spoonbread sing. If you don't have a 10-inch skillet, grab whatever cast iron you got and adjust the cook time accordingly.
From the chef
Spoonbread sits somewhere between cornbread and a soufflé — tender and quivering at the center, with a golden crust that only a cast iron skillet can give you. The trick is getting that skillet screaming hot before the batter ever touches it, so the butter sizzles on contact and the crust starts forming immediately. Sweet corn and honey lift the whole milk custard into something light but satisfying, and butter goes in twice: once in the batter, once as a warm honey drizzle over the top when it comes out of the oven. Do not skip that drizzle. It's what turns a good side dish into the one people remember.
TagsCast Iron SkilletCornbreadHoneySpoonbreadComfort FoodButtermilkBaking
AllergensMilkEggsWheatDairy
Source: generated · May 30, 2026