This honey butter cornbread is made from scratch and bakes up perfectly fluffy with just the right balance of sticky, sweet flavor in every bite. Brushed with warm honey butter, it turns out golden, tender, and irresistibly rich.
For more delicious sides, try my Parmesan Crusted Brussels Sprouts and Smashed Sweet Potatoes next.
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Cornbread with Honey Butter Drizzle
When I bake honey butter cornbread, the smell alone fills my kitchen with comfort. It comes out of the oven soft and golden, with a tender crumb that’s brushed with a buttery glaze while it’s still warm. Those browned edges add just the right amount of texture, and I love how each slice feels both rustic and special. Whether I’m making it for a holiday table or just to go with Sunday dinner, this recipe never lasts long in my house!
Why You’ll Love this Honey Cornbread Recipe
Customizable. Stir in mix-ins like jalapeños, cheese, or even diced green onions if you want to add a little extra kick.
A Holiday Staple. This cornbread is true Southern comfort food, perfect for Thanksgiving, Christmas, Easter, or any gathering where you want a touch of home.
Easy Homemade Recipe. Forget the Jiffy box mix — this version comes together with simple ingredients like sugar, cornmeal, eggs, creamed corn, and butter for a from-scratch flavor that’s worth it every time.
What gives cornbread the best flavor?
Cornbread gets its best flavor from the balance of cornmeal and flour, with butter, honey and creamed corn adding richness and a hint of sweetness. Baking until the edges are browned and brushing on honey butter while it’s warm takes it over the top.
Ingredients
- Yellow cornmeal: Brings the signature flavor and slightly gritty texture that makes cornbread distinct.
- All-purpose flour: Softens the crumb and balances the coarse texture of cornmeal for a tender bite.
- Baking powder: Helps the cornbread rise evenly and stay fluffy.
- Baking soda: Reacts with the buttermilk for extra lift and lightness.
- Salt: Enhances all the flavors and keeps the sweetness balanced.
- Unsalted butter (melted): Adds richness and moisture while giving the cornbread a buttery taste.
- Brown sugar: Contributes a subtle molasses flavor and extra softness.
- Granulated sugar: Sweetens the cornbread without overpowering it.
- Honey: Infuses warmth and a sticky sweetness that pairs perfectly with the buttery topping.
- Eggs: Bind the ingredients together and provide structure while keeping the crumb tender.
- Buttermilk (or whole milk): Adds moisture and tang, which keeps the cornbread soft.
- Creamed corn: Boosts the corn flavor and adds extra moisture to the batter.
How to Make Honey Butter Cornbread
Prepare the Pan and Oven
I start by preheating my oven to 375°F (190°C) and greasing a 9×9-inch baking pan or a cast iron skillet with a little butter. This makes sure the cornbread comes out with those golden edges that everyone loves.
Mix the Dry Ingredients
In a medium bowl, I whisk together the cornmeal, flour, brown sugar, granulated sugar, baking powder, baking soda, and salt. Blending everything first keeps the flavors balanced and helps the cornbread bake up evenly.
Combine the Wet Ingredients
In a large bowl, I whisk the melted butter, honey, creamed corn, eggs, and buttermilk until smooth. This step gives the cornbread its soft texture and rich flavor.
Bring the Batter Together
Next, I gently fold the dry ingredients into the wet mixture. The batter should be thick but still pourable, and I make sure not to overmix so the crumb stays tender.
Bake Until Golden
I pour the batter into the prepared pan, smooth out the top, and bake for about 35 minutes. The cornbread is ready when the top is golden brown and a toothpick inserted in the center comes out clean.
Finish with Honey Butter Topping
While it bakes, I stir together softened butter, honey, and a pinch of salt to make the topping. As soon as the cornbread comes out of the oven, I brush the warm surface with this honey butter for cornbread, letting it melt into the crumb. You can even poke tiny holes with a toothpick first so the topping soaks in a little deeper.
Storing Instructions
Leftover cornbread keeps best when stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. For longer storage, you can freeze individual slices tightly wrapped for up to three months. The best way to reheat cornbread is in the oven at 350°F until warmed through, which helps bring back the soft crumb and crisp, golden edges.
Honey Butter Cornbread Recipe Variations
- Jalapeño Cornbread: Stir in chopped fresh or pickled jalapeños for a touch of heat that pairs perfectly with the sweetness of the honey.
- Cranberry Cornbread: Fold in dried cranberries to add tart pops of flavor that feel festive during the holiday season.
- Cheddar Cornbread: Mix in shredded cheddar cheese for a savory twist that melts right into the crumb.
What to Serve with Honey Butter Cornbread
- Chili: Cornbread and chili are such a classic pairing. The sweetness of this honey butter cornbread balances the spice perfectly.
- Soup: A warm slice of cornbread is perfect for dipping into cozy soups. It’s especially good with my Roasted Red Pepper Tomato Soup.
- Soul Food: Cornbread is always welcome alongside soul food staples. I like to pair it with dishes like collard greens or smothered chicken to round out the meal.
- BBQ: The sweet honey butter topping complements smoky barbecue so well. Serve it next to ribs, pulled pork, or BBQ chicken for a spread that’s always a hit at cookouts.
Frequently Asked Questions (FAQs)
Can I put honey in my cornbread?
Yes, you can absolutely put honey in cornbread, and this recipe already does. Honey adds a natural sweetness and extra moisture that makes the crumb soft and tender. Brushing more honey butter on top after baking enhances the flavor even more.
Do I have to use buttermilk?
Buttermilk helps the cornbread stay soft and tender, but if you don’t have any, whole milk works as a substitute. The texture may be slightly less rich, but it will still taste delicious.
Can I make this cornbread ahead of time?
Yes, you can bake it a day in advance and store it tightly covered at room temperature. Just reheat in the oven before serving and add a little extra honey butter topping if you like.
More Holiday Side Dishes
Mashed Sweet Potatoes Recipe with Brown Butter
DID YOU MAKE THIS HONEY BUTTER CORNBREAD RECIPE?
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Honey Butter Cornbread Recipe
Equipment
- Mixing Bowls one medium, one large
- Whisk
- Rubber spatula or wooden spoon
- 9×9-inch baking pan or cast iron skillet
- Pastry brush or spoon for spreading honey butter topping
- Cooling rack
- Toothpick to test doneness and poke holes for honey butter, if desired
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted (plus extra for greasing the pan)
- ¼ cup brown sugar
- 1/3 cup granulated sugar
- ¼ cup honey
- 2 large eggs room temperature
- 1 cup buttermilk or whole milk
- 1 cup creamed corn
Honey Butter Topping
- 1/4 cup unsalted butter softened
- 1/4 cup honey
- Pinch of sea salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking pan or cast iron skillet with butter.
- In a medium bowl, whisk together cornmeal, flour, sugars, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter, honey, creamed corn, eggs, and buttermilk until fully combined.
- Gently fold the dry mixture into the wet until just combined. Batter should be thick but pourable. Make sure to not overmix.
- Pour batter into the prepared pan, smoothing the top. Bake for 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread bakes, stir melted butter, honey, and a pinch of salt.
- Pour or Brush the top with the honey butter right after baking and let it cool a little before cutting into squares or wedges. You can also poke holes into the cornbread using a toothpick before pouring the honey butter on top.
1 comment
This recipe is going to be my staple! Bringing this to all the events this holiday season. I made this with dinner tonight, with two toddlers running around me, and it was so easy and SO delicious! The perfect cornbread recipe. Moist, not too sweet, and the honey butter glaze is top notch.