Moist and Sweet Honey Butter Cornbread Recipe

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Cornbread is a classic comfort food that pairs beautifully with hearty soups, savory stews, or a good old-fashioned barbecue. This honey butter cornbread recipe takes the traditional cornbread to the next level by adding a touch of sweetness and buttery richness. The golden-brown crust and moist, fluffy interior make it a crowd-pleaser that’s perfect for any occasion.

Whether you’re serving it alongside a bowl of chili or enjoying it as a snack with a pat of butter, this honey butter cornbread will quickly become a family favorite. Made with simple pantry staples, it’s an easy and foolproof recipe that even beginner bakers can master.

The addition of honey brings a natural sweetness that complements the slightly crumbly texture, while the butter gives it a rich and satisfying flavor. Let’s dive into this recipe and create a delicious treat that everyone will love!

Why You Will Love Making This Recipe 

  • Simple Ingredients: Made with pantry staples like cornmeal, flour, and honey.
  • Quick to Prepare: Takes just minutes to mix and bake.
  • Moist and Fluffy Texture: Thanks to the perfect balance of butter and milk.
  • Versatile Pairing: Goes great with savory or sweet dishes.
  • Customizable: Add cheese, jalapeños, or herbs for a unique twist.

One of the standout features of this honey butter cornbread is its moist texture, which sets it apart from the typical dry and crumbly versions. The honey adds a subtle sweetness that’s not overpowering, making it an ideal side dish for savory meals.

Additionally, it’s the perfect addition to a holiday table, a summer cookout, or a simple weeknight dinner. This recipe is easy to customize with your favorite add-ins, and the leftovers (if there are any!) taste just as good the next day.

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Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (whole or buttermilk)
  • 1/3 cup honey
  • 1/2 cup unsalted butter, melted and divided
  • 2 large eggs

Equipment Used

  • Mixing bowls
  • Whisk
  • 8Ă—8-inch baking dish or cast-iron skillet
  • Measuring cups and spoons
  • Silicone spatula

Directions & Instructions 

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet with butter or nonstick spray.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. Combine Wet Ingredients: In a separate bowl, mix the milk, honey, melted butter (reserve 2 tbsp for brushing later), and eggs until smooth.
  4. Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
  5. Pour and Bake: Pour the batter into the prepared baking dish or skillet. Spread it evenly with a spatula. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Brush with Honey Butter: Immediately after removing the cornbread from the oven, brush the top with the reserved melted butter mixed with a little extra honey.
  7. Cool and Serve: Let the cornbread cool for 5-10 minutes before slicing and serving.

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Nutritional Information 

  • Calories: 210 per slice (based on 9 slices)
  • Protein: 4g
  • Carbohydrates: 27g
  • Fat: 10g
  • Sugar: 10g
  • Fiber: 1g
  • Sodium: 200mg

Prep Time and Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes

Variations

  • Cheesy Cornbread: Add 1/2 cup shredded cheddar cheese to the batter.
  • Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper.
  • Herbed Cornbread: Stir in chopped fresh herbs like rosemary or thyme.
  • Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

Frequently Asked Questions 

1. Can I use a different type of milk?
Yes, you can use almond milk, oat milk, or any other milk alternative. For a richer flavor, use buttermilk.

2. Can I make this ahead of time?
Absolutely! You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Alternatively, bake the cornbread, cool it completely, and store it in an airtight container for up to 2 days.

3. How do I store leftovers?
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave or oven for best results.

4. Can I freeze cornbread?
Yes! Slice the cornbread, wrap each piece in plastic wrap, and freeze in a resealable bag for up to 3 months. Thaw and reheat before serving.

Pro Tips By Elisa

  • Use a cast-iron skillet for a crispy edge and an evenly baked center.
  • Don’t overmix the batter—it’s okay if there are a few lumps.
  • For extra flavor, add a tablespoon of maple syrup to the batter.
  • Brushing honey butter on the cornbread while it’s warm adds a glossy finish and enhances the sweetness.

Serving Suggestions

This honey butter cornbread pairs perfectly with a hearty bowl of chili, creamy soups, or roasted meats. Serve it as a side dish for barbecues or enjoy it with a dollop of whipped honey butter as a snack. For a dessert twist, drizzle it with warm caramel or a scoop of vanilla ice cream!

Honey Butter Cornbread

Thingscook
Cornbread is a classic comfort food that pairs beautifully with hearty soups, savory stews, or a good old-fashioned barbecue.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course bread, Side Dish
Cuisine American
Calories 210 kcal

Equipment

  • Mixing bowls
  • Whisk
  • 8x8-inch baking dish or cast-iron skillet
  • Measuring cups and spoons
  • Silicone spatula

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk whole or buttermilk
  • 1/3 cup honey
  • 1/2 cup unsalted butter melted and divided
  • 2 large eggs

Instructions
 

  • Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or cast-iron skillet with butter or nonstick spray.
  • Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • Combine Wet Ingredients: In a separate bowl, mix the milk, honey, melted butter (reserve 2 tbsp for brushing later), and eggs until smooth.
  • Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
  • Pour and Bake: Pour the batter into the prepared baking dish or skillet. Spread it evenly with a spatula. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Brush with Honey Butter: Immediately after removing the cornbread from the oven, brush the top with the reserved melted butter mixed with a little extra honey.
  • Cool and Serve: Let the cornbread cool for 5-10 minutes before slicing and serving.

Notes

Use a cast-iron skillet for a crispy edge and an evenly baked center.
Don’t overmix the batter—it’s okay if there are a few lumps.
For extra flavor, add a tablespoon of maple syrup to the batter.
Keyword Recipe Idea Easy