Why You’ll Love This Recipe

This Honey Butter Cornbread combines the perfect balance of savory and sweet in every bite. The combination of cornmeal and flour gives it a hearty texture, while the buttermilk and eggs make it incredibly moist. The addition of honey and butter infuses the cornbread with a natural sweetness and richness that’s sure to please. What’s more, it’s incredibly easy to make—only 7 simple steps, with no fuss. It’s the perfect side dish for a family dinner or an indulgent treat to enjoy with your favorite spread.

Ingredients

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

1 cup cornmeal
1 cup all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
¼ cup honey
Extra honey and butter for serving

Directions

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast iron skillet to ensure the cornbread doesn’t stick.
Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until evenly blended.
Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth and well-combined.
Combine Both Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be a bit lumpy.
Bake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 30–40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Cool: Remove the cornbread from the oven and allow it to cool in the pan for about 10 minutes. This resting time allows the texture to set.
Serve Warm: Once the cornbread has cooled slightly, cut it into squares or wedges. Drizzle with extra honey and a pat of butter for an indulgent experience.

Servings and Timing

Servings: 9 pieces
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: 41 minutes

Variations

Jalapeño Honey Butter Cornbread: Add chopped jalapeños for a spicy kick that pairs wonderfully with the sweetness of the honey.
Cheddar Cornbread: For a savory twist, fold in a cup of shredded cheddar cheese before baking.
Vegan Version: Replace the buttermilk with almond or oat milk, the butter with vegan butter, and use flax eggs as a substitute for the eggs to make a vegan-friendly version of this cornbread.
Cinnamon Swirl Cornbread: Add a swirl of cinnamon and sugar on top of the batter before baking for a sweet, spiced touch.

Storage/Reheating

Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 1 week.
Freezing: You can freeze this cornbread for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw at room temperature when ready to enjoy.
Reheating: Reheat cornbread in the microwave for 15–20 seconds or warm it in the oven at 350°F (175°C) for 5–10 minutes.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk for buttermilk. However, to replicate the tangy flavor of buttermilk, you can add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes before using it in the recipe.

Can I make this cornbread without honey?

If you prefer a less sweet cornbread, you can reduce or omit the honey. The cornbread will still have a nice, mild flavor, especially when served with savory dishes.

How do I know when the cornbread is done?

The cornbread is done when the top is golden brown, and a toothpick inserted into the center comes out clean. It should feel firm but moist.

Can I add other ingredients to this cornbread?

Absolutely! You can add ingredients like diced vegetables, bacon, or cheese for a more savory twist. Just make sure to adjust the consistency of the batter if needed.

Can I make this cornbread in advance?

Yes, you can make it ahead of time and store it at room temperature for up to 2 days. Reheat it before serving for the best experience.

What can I serve with this cornbread?

Honey Butter Cornbread pairs well with a variety of dishes, from hearty stews and soups to grilled meats. It’s also delicious served with a dollop of sour cream or your favorite jam.

Can I use a different type of flour?

You can substitute the all-purpose flour with whole wheat flour for a slightly heartier texture, but it may affect the texture of the cornbread slightly.

Can I use a cast iron skillet instead of a baking pan?

Yes, a cast iron skillet works wonderfully for baking cornbread. It gives a crispy, golden crust and even cooking.

Can I freeze the batter before baking?

It’s best to bake the cornbread immediately after mixing the batter. Freezing the batter can result in a different texture when baked.

Is this recipe suitable for gluten-free diets?

This recipe contains all-purpose flour, but you can use a gluten-free flour blend to make it suitable for gluten-free diets. Be sure to check that your baking powder is also gluten-free.

Conclusion

Honey Butter Cornbread is the perfect combination of sweet and savory, making it a delightful addition to any meal. With its simple ingredients, easy preparation, and mouthwatering flavor, this recipe is a must-try. Whether you serve it with a comforting stew or enjoy it with a drizzle of extra honey, it’s sure to become a favorite. Plus, the variations are endless, so you can make it your own every time. Whip up this cornbread for your next meal, and you’ll be amazed at how quickly it becomes a staple in your kitchen!

Honey Butter Cornbread: An Incredible Ultimate Recipe (7 Steps)

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Honey Butter Cornbread is a rich and flavorful twist on a classic comfort food, featuring a perfect balance of sweetness from honey and richness from butter, all in a soft, moist texture.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: 41 minutes
Yield: 9 pieces
Category: Side dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast iron skillet.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk until evenly blended.
In another bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth and well-combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing—the batter should be a bit lumpy.
Spread the batter evenly into the prepared pan. Bake for 30–40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and cool in the pan for about 10 minutes to allow the texture to set.
Cut into squares or wedges. Drizzle with extra honey and a pat of butter before serving.