Honey Butter Cornbread Recipe

Why You’ll Love This Recipe

• Buttery and sweet with a hint of honey in every bite
• Moist and tender texture with a slightly crisp edge
• Comes together quickly with basic pantry staples
• Versatile—great as a side, snack, or dessert
• Pairs perfectly with savory dishes like soups and stews
• Kid-friendly and always a crowd-pleaser
• Delicious warm or at room temperature
• Customizable with add-ins like corn kernels or cheese
• Can be baked in a skillet, dish, or as muffins
• Comfort food at its best—simple, satisfying, and delicious

Ingredients

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

• Yellow cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Buttermilk (or milk + vinegar/lemon juice)
• Unsalted butter (melted)
• Honey
• Optional: sugar (for added sweetness)

Directions

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast iron skillet.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, mix the eggs, buttermilk, melted butter, and honey until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes, then slice and serve warm with additional honey butter if desired.

Servings and timing

This recipe makes 9 squares or 8–10 servings.
Prep time: 10 minutes
Bake time: 25–30 minutes
Cooling time: 10 minutes
Total time: About 45 minutes

Variations

• Skillet Cornbread: Bake in a preheated cast iron skillet for a crispier crust.
• Honey Jalapeño: Add chopped jalapeños for a sweet and spicy kick.
• Cheddar Cornbread: Stir in shredded cheddar cheese for extra richness.
• Corn Kernels: Add ½ cup fresh, frozen, or canned corn for texture and sweetness.
• Muffin Style: Bake in a muffin tin for 15–18 minutes for individual servings.
• Whole Wheat: Replace half the flour with whole wheat for a heartier version.
• Maple Cornbread: Substitute honey with maple syrup for a different flavor twist.
• Cinnamon Butter Glaze: Brush with cinnamon honey butter after baking.
• Bacon Cornbread: Stir in cooked crumbled bacon for a savory touch.
• Vegan Version: Use plant-based milk, vegan butter, and flax eggs.

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap tightly in plastic and store in a freezer-safe bag for up to 2 months.
Reheat in the microwave for 15–20 seconds per slice or warm in a 300°F oven until heated through.

FAQs

Can I make cornbread without buttermilk?

Yes, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5–10 minutes as a substitute.

Is cornbread supposed to be sweet?

That depends on personal preference and region—this version is lightly sweetened with honey, but you can adjust to taste.

Can I use all cornmeal?

Using all cornmeal will result in a much denser bread. The flour adds structure and softness, so it’s best to use both.

Why is my cornbread dry?

Overbaking or too much flour can cause dryness. Check doneness early and measure carefully.

Can I use white cornmeal?

Yes, white cornmeal works just as well—it just has a lighter color and slightly different flavor.

How do I make honey butter for serving?

Mix softened butter with honey (and a pinch of salt) to taste. Store any leftovers in the fridge.

Can I make this recipe gluten-free?

Yes, use a gluten-free all-purpose flour blend. Texture may vary slightly.

What can I serve with honey butter cornbread?

It’s great with chili, BBQ, soups, fried chicken, or just with butter and jam.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and increase the bake time to 35–40 minutes.

Is this recipe good for cornbread stuffing?

Yes, bake and cube the cornbread, then dry or toast it before using in stuffing recipes.

Conclusion

Honey butter cornbread is a deliciously simple side dish that adds warmth, sweetness, and comfort to any meal. Whether you’re pairing it with chili, serving it at a holiday table, or enjoying it with a pat of melting honey butter, this cornbread is soft, flavorful, and guaranteed to please. Keep this easy recipe in your rotation for cozy, homemade goodness every time.

Honey Butter Cornbread Recipe

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Honey butter cornbread is a moist, tender quick bread sweetened with honey and enriched with buttery flavor. It pairs perfectly with savory dishes like chili or BBQ and is delicious served warm with extra honey butter.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8–10 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 1/2 cup unsalted butter, melted
• 1/3 cup honey
• Optional: 2–4 tbsp sugar (for extra sweetness)

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Instructions

1. Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast iron skillet.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, buttermilk, melted butter, and honey until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before slicing. Serve warm with extra honey butter if desired.

Notes

• For extra flavor, mix up a simple honey butter to serve: combine softened butter with honey to taste.
• To avoid dry cornbread, be careful not to overbake—start checking at 25 minutes.
• This recipe can also be baked in a muffin tin for individual portions (bake for 15–18 minutes).
• Use white cornmeal if you prefer a lighter flavor and color.
• Add-ins like corn kernels, jalapeños, or shredded cheese can be stirred into the batter.

Nutrition

• Serving Size: 1 slice (1/9 of pan)
• Calories: 220
• Sugar: 9g
• Sodium: 290mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg