Why You’ll Love Irresistible Honey Butter Cornbread Recipe
This cornbread strikes the perfect balance between sweet and savory. The honey and butter keep it soft and fluffy, while the lightly crisp edges make it irresistible straight from the oven. It’s simple to prepare with everyday pantry ingredients and works just as well for holiday gatherings as it does for weeknight dinners or potlucks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
yellow cornmeal
all-purpose flour
granulated sugar
baking powder
salt
eggs
milk (whole milk or buttermilk)
vegetable oil or neutral oil
honey
butter
Honey Butter Glaze
honey
butter
Directions
Preheat your oven to 375–400°F (190–200°C). Grease a 9×13-inch baking pan or a cast-iron skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the eggs, milk, oil, and honey until smooth.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing.
Transfer the batter to the prepared pan and spread it evenly.
Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the cornbread is baking or immediately after it comes out of the oven, melt the butter and stir in the honey for the glaze. Brush the honey butter generously over the warm cornbread, allowing it to soak in.
Let cool slightly before slicing and serving.
Servings and timing
Servings: 8–12 slices, depending on pan size
Prep time: 10–15 minutes
Cook time: 25–35 minutes
Total time: 40–50 minutes
Variations
Add creamed corn to the batter for extra moisture and a subtle corn flavor.
Stir in diced jalapeños and shredded cheddar cheese for a spicy, savory version.
Use buttermilk instead of regular milk for a more tender crumb with a slight tang.
Replace part or all of the granulated sugar with brown sugar for deeper sweetness and richer flavor.
Storage/Reheating
Room temperature: Store leftover cornbread in an airtight container for up to 2–3 days.
Refrigerator: Keep covered for up to 5 days.
Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw before reheating.
Reheating: Wrap in foil and warm in a 325°F (163°C) oven for 5–10 minutes, or until heated through.
FAQs
What type of pan should I use?
A 9×13-inch baking dish works well, but a cast-iron skillet will give you crispier edges.
Can I make this with gluten-free flour?
Yes, you can substitute a cup-for-cup gluten-free baking flour blend for the all-purpose flour.
Is it necessary to add honey to the batter?
Honey adds both moisture and flavor, but you can reduce the amount or replace it with more sugar if desired.
Can I use buttermilk instead of milk?
Yes, buttermilk makes the cornbread more tender and adds a slight tang.
How do I prevent dry cornbread?
Avoid overmixing the batter and be sure to include enough liquid. The honey butter glaze also helps keep it moist.
Can I prepare the batter ahead of time?
You can mix the dry ingredients ahead, but combine wet and dry ingredients just before baking for best results.
Can I add extra sweetness?
Yes, drizzle additional honey over the top or add extra butter after baking.
How do I know when it’s done baking?
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Can I add other mix-ins?
Absolutely. Corn kernels, cheese, cooked bacon, or herbs all work well.
What should I serve with honey butter cornbread?
It pairs perfectly with chili, BBQ, soups, leafy greens, or fried chicken.
Conclusion
Honey Butter Cornbread is a classic comfort food that’s easy to make and incredibly satisfying. With its moist texture, golden crust, and rich honey butter finish, it’s a versatile side dish that fits just about any meal and is sure to become a favorite at your table.
