Why You’ll Love Honey Butter Cornbread Recipe
You’ll love this recipe because it delivers a cornbread that’s soft and moist—not dry or crumbly—and bursting with rich flavor from the honey‑butter topping. The creamed corn gives it a creamy texture that elevates it above typical cornbreads, and the method is simple enough for a beginner cook to follow. It’s versatile too: serve it with roasted meats, stews, or simply with butter and honey on the side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups yellow cornmeal
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2 cups all‑purpose flour
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1 can (15 oz) creamed corn
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2 tablespoons baking powder
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1 teaspoon kosher salt
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1 cup granulated sugar
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2 large eggs
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2 cups milk (whole or 2%)
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2/3 cup vegetable oil
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Honey Butter
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4 tablespoons honey
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4 tablespoons unsalted butter
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Directions
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Preheat your oven to 400 °F (≈ 200 °C). Grease a 13×9‑inch baking dish or a cast iron skillet.
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In a small saucepan, melt the butter then stir in the honey until smooth; set aside.
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In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
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In a separate medium bowl, combine the milk, creamed corn, oil, and eggs until well blended.
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Make a well in the dry ingredients and pour in the wet mixture. Stir just until everything is incorporated.
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Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 20 minutes.
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After 20 minutes, remove from oven briefly and brush the warm honey‑butter over the top of the cornbread. Return to the oven and continue baking for another 10–15 minutes (total bake time 30–35 minutes) or until a wooden pick inserted into the center comes out clean.
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Let the cornbread rest a few minutes before slicing. Serve warm, with additional honey‑butter if desired.
Servings and timing
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Prep time: ~15 minutes
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Cook time: ~30 minutes
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Total time: ~45 minutes
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Servings: 12
Variations
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Savory twist: Stir in cooked crumbled bacon, chopped jalapeños, and shredded cheddar cheese for a savory‑spicy version.
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Sweet fruit version: Fold in fresh blueberries or chopped peaches for added sweetness and texture.
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Individual portions: Make muffins instead of a full pan. Grease a muffin tin, fill cups ¾ full, and bake at 400 °F for ~15‑25 minutes (check earlier since muffin pans tend to bake faster).
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Less sweet: Reduce the granulated sugar amount or spoon less honey‑butter on top if you prefer a milder sweetness.
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Pan size adjustment: If you use a different size pan, adjust bake time accordingly—smaller pan may need a few extra minutes, larger pan less.
Storage/Reheating
Store the cornbread in an airtight container at room temperature for up to 2–3 days. To extend shelf life, you can freeze individual slices wrapped in plastic wrap and stored in a freezer‑safe bag for up to 1–2 months.
To reheat, warm individual slices in a microwave for 20–30 seconds or in a preheated oven at ~350 °F (175 °C) for about 5–10 minutes until warmed through. Brush again with a little honey‑butter after reheating for best flavor.
FAQs
1. What do I serve honey butter cornbread with?
This cornbread pairs beautifully with grilled or roasted meats, Southern‑style sides like greens or black‑eyed peas, chili, stews, or even a simple bowl of soup. It also works as a sweet side with breakfast or brunch.
2. Can I substitute yellow cornmeal with a different type?
Yes — you can experiment with stone‑ground cornmeal or even white cornmeal, but the texture and flavor will vary slightly. The original recipe uses yellow cornmeal for best results.
3. Can I use a different pan instead of a 13×9‑inch baking dish?
Absolutely. You can use a smaller or larger pan or a cast iron skillet. Just keep an eye on the baking time: a smaller pan may need more time, a larger pan less.
4. Is it possible to reduce the amount of sugar for a less sweet cornbread?
Yes. You can reduce the granulated sugar to suit your taste. The honey‑butter topping still adds sweetness, so it’s fine to cut back in the batter.
5. I don’t like corn kernels — can I omit the creamed corn?
The creamed corn helps keep the cornbread moist and adds texture. If you prefer no kernels, you could blend the creamed corn until smooth before adding, or omit it and expect a slightly firmer crumb.
6. How do I know when the cornbread is done baking?
Insert a wooden pick or toothpick into the center of the cornbread. If it comes out clean or with only a few moist crumbs (not wet batter), it’s done.
7. Can I make this ahead of time?
Yes. You can bake the cornbread ahead of time, let it cool completely, wrap it tightly in plastic wrap or foil, and store. Re‑warm and brush with a fresh layer of warm honey‑butter before serving.
8. What if my cornbread is too dry?
If it comes out dry, you might have baked it a little too long or used very dry cornmeal. To prevent dryness, make sure to use creamed corn, measure flour and cornmeal properly, and don’t over‑bake. Brushing with honey‑butter also helps retain moisture.
9. Can I use a lower‑fat milk or substitute dairy?
You can use 2% milk as the recipe suggests. If you use skim or a non‑dairy milk, the texture may change and could be a bit less rich. For best results stick with whole or 2%.
10. How should I reheat leftovers so they stay moist?
To reheat, warm slices in a microwave for about 20–30 seconds or in an oven preheated to ~350 °F (175 °C) for 5–10 minutes. Brush lightly with warmed honey‑butter after reheating to restore that fresh‑from‑the‑oven feel.
Conclusion
This honey‑butter cornbread strikes the perfect balance between sweet and savory, soft and slightly crumbly, making it a beloved side dish for any occasion. With minimal effort and a handful of pantry staples, you’ll have a crowd‑pleasing cornbread that stands out. Try it at your next dinner or holiday gathering—you’re likely to make it again and again.
