Honey Butter Cornbread is a delightful twist on a classic Southern side dish. This recipe combines the sweet flavor of honey with golden cornbread for a tender baked treat.
The real magic happens after baking, when honey and butter is drizzled over the top, creating a delightful balance of sweet and savory flavors.
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Why This Recipe Works
This Honey Butter Cornbread recipe is a winner. It's both simple to prepare and delivers big on flavor.
The combination of cornmeal and flour creates a perfect base, the sweetness of the honey complements the cornbread beautifully, and baking it in a cast iron skillet ensures a crispy, golden crust and a moist, tender center.
Ingredients Overview
This Honey Butter Cornbread recipe relies on a few key ingredients to achieve its perfect texture and flavor:
- Cornmeal: Ground cornmeal provides the base for the cornbread.
- All-Purpose Flour: Adds structure and helps bind the ingredients together.
- Baking Powder: Leavens the cornbread, creating a light and fluffy crumb.
- Sugar: Sweetens the cornbread.
- Milk: Adds moisture to the batter.
- Egg: Binds the ingredients together and contributes to the richness of the cornbread.
- Honey: The star of the show! Honey adds sweetness and a touch of caramel flavor.
- Butter: Melted butter adds richness and contributes to the moist texture of the cornbread.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Honey Butter Cornbread
Honey Butter Cornbread comes together in a flash! Mix your ingredients in the order below and then pour into the cast iron skillet for a quick bake. Once the cornbread is done, it gets glazed with butter and honey in the skillet before you can enjoy it warm and delicious!
Prepare The Ingredients
- Preheat oven to 350 degrees F. Grease a 9" cast iron skillet, or spray with non-stick spray.
- Combine the cornmeal, flour, salt, baking powder, and baking soda in a bowl.
- In a separate bowl, combine the buttermilk, honey, melted butter, and eggs. Whisk until well combined.
Mix The Cornbread Batter
- Fold the flour mixture into the buttermilk mixture until thoroughly combined. For the most tender muffin texture, don't over-mix.
Top with Butter and Honey After Baking
- Pour the cornbread batter into the prepared cast iron skillet.
- Bake 20-22 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Transfer to wire rack and let cool.
- Glaze the top of the hot cornbread with the butter and honey until it melts into the cornbread. Cut into squares or wedges and serve hot.
Serving Suggestions
Honey Butter Cornbread is a versatile side dish that shines alongside a variety of meals. Enjoy it warm with grilled chicken, juicy pulled pork, or a hearty bowl of chili for a satisfying down-home dinner.
It's also perfect for dipping into soups and stews, adding a touch of sweetness to savory dishes. For a hearty breakfast option, serve slices of warm cornbread for breakfast alongside scrambled eggs and crispy bacon.
You can also serve it alongside chili, soups, stews, or a hearty salad for a complete meal.
Related Recipes
- Gluten-Free Cornbread Muffins
- Lemon Poppyseed Scones
- Bread Machine Cheese Bread
- Cherry Scones
- Easy Orange Muffins
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Cast Iron Skillet: You can bake this cornbread in a square baking dish if you don't have a cast iron skillet. However, a cast iron skillet will result in a crispier crust.
- Sour Cream: You can substitute sour cream for the buttermilk for a slightly tangier flavor.
Tips for Success
Here are a few tips for making this recipe:
- Cast Iron Skillet: Baking in a cast iron skillet helps the cornbread cook evenly and develop a crispy crust. If you don't have a cast iron skillet, you can use an 8x8 inch baking dish.
- Don't Overmix: Overmixing the batter can result in a tough cornbread. Mix the batter until just combined, then stop.
- Honey Butter Glaze: Make sure the cornbread is warm before topping the hot cornbread with the butter and honey. This allows the glaze to soak into the cornbread for maximum flavor.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this cornbread recipe.
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- 9 inch Cast Iron Skillet
Storage Options
- Leftover Honey Butter Cornbread can be stored at room temperature in an airtight container for up to 2 days.
- You can also wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.
- Reheat in the microwave or until warmed through.
Frequently Asked Questions
While you can bake this cornbread in a baking dish, a cast iron skillet is highly recommended. Cast iron skillets preheat beautifully, distributing heat evenly for a crispy golden crust and a perfectly cooked center in your cornbread.
The best way to tell if your cornbread is done is to insert a toothpick into the center. If the toothpick comes out clean, the cornbread is finished. You can also gently press the top of the cornbread; if it springs back, it's done!
Absolutely! Shredded cheddar cheese, pepper jack cheese, or even crumbled queso fresco would all be delicious additions.
You can use sour cream or plain yogurt, as both have that acid tang needed to activate the baking soda. Or, if you don't have buttermilk, you can substitute regular milk with 1 tablespoon of vinegar or lemon juice added. Let it sit for 5 minutes before using.
More Bread Recipes
Get the Recipe!
Honey Butter Cornbread
Equipment
Ingredients
- 1¼ cups All-purpose flour
- ¾ cups Yellow cornmeal fine or medium grind
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¾ cup Buttermilk (or substitute, see notes)
- 2 tablespoon Sugar
- ½ cup Butter melted
- 2 large Eggs
Honey Butter Glaze
- 2 tablespoon Butter to melt on top of the hot corn bread
- 2 tablespoon Honey to melt on top of the hot corn bread
Instructions
- Preheat oven to 350 degrees F. Grease a 9" cast iron skillet, or spray with non-stick spray.
- Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a bowl.1¼ cups All-purpose flour, ¾ cups Yellow cornmeal, 1 teaspoon Salt, 1 teaspoon Baking powder, ½ teaspoon Baking soda, 2 tablespoon Sugar
- In a separate bowl, combine the buttermilk, honey, melted butter, and eggs. Whisk until well combined.¾ cup Buttermilk, ½ cup Butter, 2 large Eggs
- Fold the flour mixture into the buttermilk mixture until thoroughly combined. For the most tender muffin texture, don't over-mix.
- Pour the corn bread batter into the prepared cast iron skillet.
- Bake 20-22 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean. Transfer to wire rack and let cool.
- Glaze the top of the hot cornbread with the butter and honey until it melts into the cornbread. Cut into squares or wedges and serve immediately.2 tablespoon Butter, 2 tablespoon Honey
Notes
- Be sure to use fine to medium ground cornmeal. Coarse cornmeal will not provide the right texture and the corn muffins will fall apart easily.
- No buttermilk on hand? No problem! For every cup of regular milk add one tablespoon of lemon juice (fresh or bottled) or 1 tablespoon of vinegar. Stir well and let sit for 5 minutes to 'culture'.
- Use a silicone muffin pan, OR instead of paper muffin pan liners, use the silicone ones! Clean up is a breeze!
