Honey Butter Cornbread

This Honey Butter Cornbread is the perfect balance of sweet and savory. Made with simple pantry staples and topped with a luscious honey butter glaze, it’s moist, tender, and bursting with rich flavor in every bite. Whether you serve it with chili, barbecue, or all on its own—this cornbread steals the show every time.

The first time I baked Honey Butter Cornbread, it was to go with a big pot of homemade chili. My husband took one bite, looked at me with wide eyes, and said, “This doesn’t even need anything on it.” My daughter slathered her slice with even more honey butter and called it “cornbread cake.” Now, we make it for everything—from weeknight dinners to holiday feasts—and there’s never a crumb left behind.

✔Ingredients Notes For Honey Butter Cornbread

• Yellow Cornmeal: The base that gives it texture and flavor

• All-Purpose Flour: Balances the cornmeal for a soft bite

• Baking Powder: Helps it rise and stay fluffy

• Salt: Enhances the flavor

• Honey: Natural sweetness and that warm, floral taste

• Melted Butter: For richness throughout

• Milk or Buttermilk: Adds moisture and tenderness

• Eggs: Bind everything together and give structure

✔Recipe Steps

1. Preheat Oven: Set to 375°F (190°C). Grease an 8×8-inch pan or cast iron skillet.

2. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, and salt.

3. Add Wet Ingredients: Stir in milk, melted butter, eggs, and honey. Mix just until combined—don’t overmix.

4. Bake: Pour into prepared pan and bake for 25–30 minutes, or until golden and a toothpick comes out clean.

5. Make Honey Butter: While it bakes, mix ¼ cup softened butter with 2 tablespoons honey.

6. Glaze & Serve: As soon as the cornbread comes out, brush the top with honey butter and let it soak in. Slice and serve warm.

✔Storage Options

• Room Temp: Store covered for up to 2 days

• Refrigerator: Stays fresh up to 5 days

• Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw and warm before serving

Variations & Substitutions

• Add Jalapeños or shredded cheddar for a savory kick

• Use Buttermilk for a richer, more tender crumb

• Top with Sea Salt after glazing for a sweet-and-salty twist

Frequently Asked Questions

Can I double this recipe? Yes! Use a 9×13-inch pan and add a few minutes to the baking time.

Can I make it in a muffin tin? Absolutely—bake at 375°F for 15–18 minutes.

Can I skip the honey butter glaze? Sure, but we highly recommend it—it takes it over the top!

Honey Butter Cornbread

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Course: bread, Side Dish

Kitchen: American, Southern

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 squares

Ingredients

 

1x2x3x

• ▢ 1 cup 0.5 lbs cornmeal
• ▢ 1 cup 0.5 lbs all-purpose flour
• ▢ **1 tablespoon baking powder
• ▢ **½ teaspoon salt
• ▢ ½ cup 1 stick / 0.25 lbs unsalted butter, melted
• ▢ ⅓ cup 0.25 lbs honey
• ▢ **2 large eggs
• ▢ 1 cup 0.5 lbs whole milk or buttermilk
• ▢ Optional for topping: 2 tablespoons melted butter + 1 tablespoon honey for brushing after baking

Instructions

• Preheat Oven:
• Preheat to 375°F (190°C).
• Grease an 8x8-inch baking dish or cast-iron skillet.
• Mix Dry Ingredients:
• In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
• Mix Wet Ingredients:
• In another bowl, whisk together melted butter, honey, eggs, and milk until smooth.
• Combine:
• Pour wet ingredients into the dry and stir just until combined. Do not overmix.
• Bake:
• Pour batter into prepared pan and smooth the top.
• Bake for 25–30 minutes, or until golden and a toothpick inserted comes out clean.
• Optional Topping:
• While warm, brush the top with a mix of melted butter and honey for extra flavor and shine.
• Cool & Serve:
• Let cool slightly before slicing. Serve warm with extra butter or a drizzle of honey.