Why You’ll Love Cornbread Recipe with Honey Butter Recipe

Perfectly moist and tender texture that stays soft.
Light sweetness balanced with savory cornmeal flavor.
Simple ingredients and easy instructions anyone can follow.
Honey butter topping adds irresistible richness.
Great for holidays, weeknight dinners, or BBQs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cornbread:
1 1/2 cups all‑purpose flour
1 1/2 cups yellow cornmeal (medium grind) or fine yellow cornmeal
1/2 cup packed light brown sugar
2 teaspoons aluminum‑free baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons unsalted butter, melted and cooled
1/4 cup neutral‑flavored oil (like canola, avocado, or light olive)
1 cup warm whole milk (100–110°F)
1/2 cup sour cream
3 large eggs, room temperature

Honey Butter Topping:
4 tablespoons unsalted butter, melted and cooled
3–4 tablespoons honey (adjust to taste)

Directions

Preheat the oven to 400°F and line a 9×9‑inch baking dish with parchment paper.
In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the melted and cooled butter, oil, warm milk, sour cream, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
Let the batter rest at room temperature for about 10 minutes to hydrate the cornmeal.
Spread the batter into the prepared pan and bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
While still warm, brush the cornbread with the honey butter — mix the melted butter and honey together before brushing.
Allow to cool briefly before slicing and serving warm.

Servings and timing

Servings: about 9
Prep time: ~5 minutes
Resting time: ~10 minutes
Baking time: ~25–30 minutes
Total time: ~40 minutes

Variations

Add ½–1 cup shredded cheese (cheddar, Monterey Jack) for a cheesy version.
Mix in jalapeños or green chiles for a spicy twist.
Fold in cooked bacon or ham for a savory addition.
Stir in ½–¾ cup corn (fresh or canned) for extra texture.
Use buttermilk instead of whole milk for tangier flavor.

Storage/Reheating

Short‑term: Cool completely and store in an airtight container at room temperature for up to 2 days.
Longer: Refrigerate for up to 5 days or freeze for up to 3 months.
Reheat: Warm in a 300°F oven loosely covered with foil until heated through.

FAQs

How do I prevent the cornbread from drying out?

Resting the batter before baking helps hydrate the cornmeal and keeps the crumb moist.

Can I make this as muffins instead of a pan?

Yes — bake in a muffin tin; they will likely need less time (about 15–20 minutes).

Can I use buttermilk instead of milk?

Yes — swapping buttermilk adds a tangier flavor and tender texture.

Do I need to use sour cream?

Sour cream adds creaminess, but plain yogurt can be used as a substitute.

Can I make this gluten‑free?

Yes — use a gluten‑free flour blend in place of all‑purpose flour.

What cornmeal grind should I use?

Medium grind is recommended for best texture, though fine works too.

How do I store leftover cornbread?

Wrap in plastic wrap or place in an airtight container at room temperature or in the fridge.

Can I freeze the cornbread?

Yes — wrap well and freeze for up to 3 months.

Should cornbread be served warm or cold?

It’s best served warm with honey butter brushed on top.

Can I add sweet corn kernels?

Yes — add up to about ¾ cup for extra corn flavor and texture.

Conclusion

This Cornbread Recipe with Honey Butter is a delicious and versatile classic that’s simple to make and perfect for many occasions. Its moist, tender crumb and sweet honey topping elevate homemade cornbread to a memorable dish everyone will love.

Cornbread Recipe with Honey Butter