Golden Skillet Cornbread with Whipped Weeks Gallberry Honey Butter | Thanksgiving

The skillet arrives warm, the edges are crisp, and a pat of honey butter melts into the first wedge. This golden cornbread is made for passing around a Thanksgiving table, catching a little gravy, and enjoying again with leftovers. Gallberry honey adds a warm Southern finish that makes the bread basket feel special.

Why this honey belongs at the table

Sourced from Georgia’s flatwoods, our Gallberry Honey has a light amber color and a mild, warm molasses taste. It complements the toasted flavor of cornmeal without the stronger intensity of Buckwheat honey. Use a little in the batter and let the whipped honey butter carry it through each bite.

Meet our Raw Gallberry Honey

★★★★★

“Love the rich flavor of Gallberry Honey! You could not do business with a more honest or reliable family!”

Jim W. · Verified purchaser, via Judge.me

Review of Weeks Honey Farm Gallberry Honey, not the finished recipe.

Let’s make it

8 wedges
15 minutes prep; 20–25 minutes baking

Ingredients

• 1 cup yellow cornmeal (not self-rising)
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine salt
• 1 cup buttermilk, room temperature
• 2 large eggs
• 1/4 cup Raw Gallberry Honey, for the batter
• 6 tbsp unsalted butter, melted, divided
• For honey butter: 6 tbsp softened unsalted butter, 2 tbsp Raw Gallberry Honey, and a pinch of fine salt

Directions

1. Place a 10-inch cast-iron skillet in the oven and heat to 400°F. Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
2. In a second bowl, whisk buttermilk, eggs, 1/4 cup honey, and 4 tbsp of the melted butter. Stir into the dry ingredients just until combined.
3. Carefully remove the hot skillet with oven mitts and swirl in the remaining 2 tbsp melted butter. Pour in the batter and return to the oven. Bake 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
4. Beat the softened butter, 2 tbsp honey, and pinch of salt until light and fluffy. Rest cornbread 10 minutes before cutting into wedges. Serve warm with the honey butter.

A little holiday help

Mix the dry ingredients ahead and prepare the honey butter a day early. Refrigerate the butter, then let it soften before serving. Stir the batter only until the flour disappears for a tender crumb.

Thankful for you since 1960

Since 1960, our family has had the privilege of sharing honey with yours. To the faithful customers who return, recommend us to a friend, and keep American honey on the table: we are thankful for you. Happy Thanksgiving from Weeks Honey Farm.

No Imports, EVER.

Bring home Raw Gallberry Honey for your Thanksgiving table →