Easy Cornbread with Honey Butter

I am obsessed with this cornbread — the kind that browns up at the edges, stays tender in the middle, and comes slathered with that ridiculous honey butter that makes people talk with their mouths full. It’s quick, honest comfort food: no weird ingredients, no fuss, just golden, slightly sweet bread that goes with everything from chili to weeknight roasted chicken.

My little family treats this like a ritual. My husband will wander into the kitchen the minute the honey butter hits the skillet and pretend he didn’t already know what I was doing. One time I doubled the honey by mistake and we had to stage an intervention. Now it’s part of Sunday dinner, taco night, and the “I burned dinner but we have cornbread” emergency plan. The kids love pulling apart the warm pieces and testing how much butter they can hide under napkins. It’s become the thing that makes even an ordinary stew feel celebratory.

Kitchen Talk

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This cornbread feels like a little kitchen experiment that always turns out. I usually use a cast-iron because that sassy crust is unmatched, but a square pan works fine. Once I forgot to preheat the pan and the texture was… interesting (read: sad). I’ve tried buttermilk, whole milk, and the milk + lemon trick — buttermilk gives the best tang and lift. Also: don’t be shy with the honey butter. Spoons are allowed.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use plain cornmeal (medium grind) and all-purpose flour. Check your baking powder date — stale leavener = flat cornbread.
– Dairy: Buttermilk gives the best flavor and crumb; whole milk works in a pinch. If using cultured buttermilk, shake the carton for even texture.
– Eggs: Room-temp eggs mix in easier and help the batter rise more evenly, so pull them out half an hour before baking.
– Fats & Oils: Butter (for the batter and the honey butter) is ideal for flavor; a neutral oil is fine if you’re out of butter.
– Sweeteners: Honey is the star for the butter, but brown sugar or a touch of granulated sugar in the batter gives a lovely caramel note.

Prep Ahead Ideas

– Mix the dry ingredients a day ahead and stash in a zip-top bag to save time the night you bake.
– Make the honey butter the morning before and keep it in a small jar in the fridge; bring it to room temp right before serving.
– If you plan to bake right at dinner, preheat the oven and your skillet while you gather everything — it makes the crust happen faster.
– Store batter in the fridge for a few hours if you need to delay; give it a gentle stir before baking.

✔Time-Saving Tricks

– Use a cast-iron skillet preheating in the oven so you pour batter into a hot pan and get instant crisp edges.
– Swap buttermilk for milk + a tablespoon of lemon juice if you forgot to buy buttermilk — works in a pinch.
– Make the honey butter in the microwave: a few 10-second bursts until soft, then whisk with honey and salt.
– Skip fancy garnishes — a quick sprinkle of flaky salt after spreading the butter is all you need.

✔Common Mistakes

– Overmixing the batter: I once beat it for five minutes and ended up with dense cornbread. Stir until just combined — lumps are fine.
– Not preheating the pan: poured-cold-pan cornbread = pale, soft crust. Heat the pan for a better crust.
– Going heavy on liquid: adding too much milk makes the center gummy; trust the recipe and adjust with a tablespoon at a time.
– Forgetting salt in the honey butter: it pulls the flavors together — don’t skip it. I learned the hard way and had to re-toast slices to rescue them.

What to Serve It With

– Chili — because nothing pairs with chili like thick, buttery cornbread.
– Roast chicken or pork with pan drippings for a cozy dinner.
– Quick sautéed greens (garlic + lemon) to cut through the richness.
– A bright slaw or simple green salad for a lighter contrast.

✔Tips & Mistakes

– Use room-temp butter for the honey butter so it blends silky without lumps.
– If edges are browning too fast, tent with foil and let the center catch up.
– Don’t skimp on chilling small kids who steal slices — they’ll try.
– Test doneness with a toothpick in the center; a few moist crumbs are fine, wet batter is not.

✔Storage Tips

Store leftover cornbread in an airtight container at room temp for 1–2 days, or in the fridge for up to 5 days. Warm slices in a toaster oven or microwave for 20–30 seconds before serving; cold cornbread is fine for breakfast with jam or more honey butter — no shame here. Honey butter keeps covered in the fridge; let it soften a bit before slathering.

✔Variations and Substitutions

– Swap honey in the butter for maple syrup if that’s what you’ve got — slightly different vibe, still dreamy.
– Stir in a cup of fresh or frozen corn kernels for texture, or a handful of shredded cheddar and chopped jalapeño for a savory twist.
– Use gluten-free flour blend cup-for-cup if you need GF; texture shifts a bit but still very good.
– If you want less sweet, cut the honey in the batter and keep the butter as the main sweetener.

Frequently Asked Questions

Easy Cornbread with Honey Butter

Golden, lightly sweet cornbread baked in one pan and finished with fluffy honey butter. Simple, cozy, and weeknight-friendly.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 9

Ingredients

 

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Main Ingredients

• ▢ 1 cup yellow cornmeal
• ▢ 0.75 cup all-purpose flour
• ▢ 0.25 cup granulated sugar
• ▢ 1.5 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.75 tsp fine salt for the batter
• ▢ 1 cup buttermilk room temperature
• ▢ 2 eggs room temperature
• ▢ 5 tbsp unsalted butter, melted cooled slightly
• ▢ 1 tsp unsalted butter for greasing the pan
• ▢ 4 tbsp unsalted butter, softened for honey butter
• ▢ 2.5 tbsp honey for honey butter
• ▢ 0.125 tsp fine salt for honey butter, to taste

Instructions

Preparation Steps

• Preheat oven to 400°F. Grease an 8-inch square pan with a little butter or line with parchment.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and 3/4 tsp salt in a large bowl.
• Whisk buttermilk, eggs, and melted butter in a separate bowl until smooth.
• Fold the wet mixture into the dry just until combined. Do not overmix.
• Spread batter into the pan and smooth the top. Bake 18–22 minutes, until golden and a tester comes out clean.
• Beat softened butter, honey, and a pinch of salt until light and fluffy for the honey butter.
• Cool the cornbread in the pan for 10 minutes. Slice and serve warm with honey butter.

Notes

Try folding in 1/2 cup of corn kernels or diced jalapeño for a fun twist. Leftovers keep covered at room temperature for 1 day or refrigerated up to 4 days; warm in a low oven before serving.

This recipe is an original creation inspired by classic Easy Cornbread with Honey Butter flavors. All ingredient ratios and instructions are independently developed.