Name: Honey Butter Cornbread
Prep time: 10 min
Cook time: PT-487551H43M26S
Total time: PT-487551H43M26S
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 cup granulated sugar; 2 large eggs; 1 cup milk or buttermilk; 1/2 cup unsalted butter, melted; 1/4 cup honey; 1/4 cup softened unsalted butter (for topping); 2 tbsp honey (for topping)

Why You’ll Love This Recipe

This cornbread is incredibly soft and tender, with just the right balance of sweet and savory. The honey butter topping soaks into the bread, creating a rich, flavorful bite every time. It’s easy to make, requires simple pantry staples, and pairs beautifully with a variety of main dishes.

Ingredients

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

Cornmeal
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk or buttermilk
Unsalted butter, melted
Honey

Directions

Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking dish or cast-iron skillet.
In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, milk (or buttermilk), melted butter, and honey until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour batter into the prepared baking dish and spread evenly.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
While cornbread is baking, mix softened butter with honey for the topping.
Spread honey butter over the warm cornbread before serving.

Servings and timing

Serves 8–10 people.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

Jalapeño Honey Cornbread: Add diced jalapeños for a sweet-spicy kick.
Cheddar Honey Cornbread: Stir in shredded cheddar cheese for extra richness.
Skillet Cornbread: Bake in a cast-iron skillet for crispy edges.
Maple Twist: Use maple syrup instead of honey for a different sweetness.
Gluten-Free: Use a gluten-free all-purpose flour blend.

Storage/Reheating

Store cooled cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slices in the microwave for 10–15 seconds or wrap in foil and warm in a 300°F (150°C) oven.
Freeze for up to 2 months; thaw at room temperature before reheating.

FAQs

Can I make this without sugar?

Yes, but it will be less sweet—honey will still provide some sweetness.

Can I use margarine instead of butter?

Yes, but real butter gives the best flavor.

Is it better with milk or buttermilk?

Buttermilk gives a slightly tangier flavor and softer texture.

Can I double the recipe?

Yes, bake in a 9×13-inch pan and increase bake time by 5–10 minutes.

How do I keep it from being dry?

Don’t overbake—remove as soon as a toothpick comes out clean.

Can I make muffins instead of a loaf?

Yes, bake in a muffin tin for 12–15 minutes.

What kind of cornmeal works best?

Medium-grind cornmeal gives a nice texture without being too coarse.

Can I add corn kernels?

Yes, fresh or frozen corn adds extra sweetness and moisture.

Does it taste very sweet?

It’s mildly sweet with a balanced honey flavor, not overly sugary.

Can I use whole wheat flour?

Yes, but replace only half the flour to keep it tender.

Conclusion

Honey Butter Cornbread is a soft, sweet, and comforting side dish that elevates any meal. With its simple preparation, golden crumb, and irresistible honey butter topping, it’s a recipe you’ll want to keep on repeat for family dinners, potlucks, and cozy nights at home.