Honey Butter Cornbread
Honey Butter Cornbread is a tender, golden skillet bread drenched in sweet honey butter glaze, offering the ultimate cozy bite for any meal.
With every warm slice, you’ll taste the pillowy crumb, crisp edges, and that nostalgic honey-kissed aroma curling through your kitchen. This recipe brings back memories of bustling family dinners where cornbread disappeared before it cooled, buttery hands and laughter all around. What makes it shine? It’s simple, no-fuss using real buttermilk, pantry basics, and a hot skillet for the crispiest edges, plus an extra swirl of honey butter for melt-in-your-mouth magic. Settle in and get ready to bake a comforting classic that makes everyone at the table feel instantly at home.
Why You’ll Love This Cornbread
- Pillowy, buttery texture: Each bite is melt-in-your-mouth and tender, wrapped in lightly crisp, golden edges that make you want another slice the moment you finish the first.
- Honey-kissed coziness: The sweet aroma of real honey mingles with melted butter, filling your kitchen with a smell that’s both nostalgic and irresistibly inviting.
- Just the right sweetness: Balanced with pantry staples (nothing fancy or intimidating), this cornbread brings everyone to the table whether it’s a busy weeknight or a slow Sunday supper.
- A slice of home: It’s the kind of simple, soul-soothing bake that turns even last-minute weeknight dinners or big family gatherings into cozy, memory-filled moments.
Ingredients You’ll Need
- Stone-ground cornmeal – Brings rustic texture and a hearty, old-fashioned corn flavor that makes every bite extra special.
- All-purpose flour – Helps create a soft crumb so your cornbread is fluffy, not gritty.
- Dark brown sugar – Adds a gentle molasses note for depth and extra tenderness.
- Kosher salt – Balances the sweetness and enhances every flavor.
- Baking powder & baking soda – This duo keeps the bread light and tall, with just the right rise.
- Buttermilk – Gives a tangy kick and rich moisture for an irresistibly tender crumb; plain milk with a splash of lemon will work in a pinch.
- Honey – Sweetens with golden warmth and brings that signature honey aroma throughout.
- Eggs – Hold it all together and amp up that lovely, cake-like lift.
- Unsalted butter – Melted into the batter and brushed on the skillet for buttery flavor in every corner.
- Salted or extra unsalted butter & honey – Blended for a swoon-worthy glaze that soaks in as soon as the bread comes out hot.
- Optional swaps – Use gluten-free flour, dairy-free butter, or plant-based milk so everyone can enjoy a cozy piece.
How to Make Honey Butter Cornbread
- Prep Your Oven and Skillet: Slide your oven rack to the middle and let your trusty cast iron skillet preheat. That extra heat guarantees golden, crispy edges like grandma used to make.
- Mix the Dry Ingredients: In a big bowl, whisk together cornmeal, flour, brown sugar, salt, baking powder, and a pinch of baking soda. Feel that rustic texture? It’s the soul of great cornbread.
- Blend the Wet Ingredients: In a separate bowl, whisk together buttermilk, honey, and eggs until silky and combined, then pour this cozy mixture into your dry ingredients.
- Stir Gently: With a spatula, fold the batter until just barely mixed. Over-mixing? That’s a no-go for tender crumbs stop when it’s lumpy but even.
- Fold in the Butter: Drizzle in the melted butter and give it one last gentle mix. The batter should be thick, richer, and fragrant with a nutty sweetness.
- Butter the Skillet: Carefully swirl butter around your now-piping-hot skillet, catching those toasty smells.
- Bake It Off: Pour in the batter listen for that happy sizzle! Smooth the top and slide it into the oven. Soon your kitchen will smell like buttery promise.
- Glaze With Honey Butter: As soon as the top turns deeply golden, whisk together honey and melted butter, then brush or pour it over the hot bread. Let it soak this is the magic moment.
- Slice and Serve: Give the cornbread a minute to rest, then cut into wedges or squares. Serve warm and watch those crispy edges disappear fast!
Tips for the Best Results
- Preheat your skillet for crispy edges: That extra hot cast iron pan is the secret behind those golden, crunchy corners. When you hear the batter sizzle as it pours in, you know magical textures are on the way.
- Mix with a gentle hand: Only stir your batter until everything is just combined. Over-mixing can zap away that dreamy, fluffy crumb and result in a tougher slice.
- Check for the right doneness: The best Honey Butter Cornbread springs back gently in the center and pulls away at the edges. Insert a toothpick if it comes out mostly clean, you’re golden!
- Buttermilk is your friend: It keeps your bread tender, not dry. If you’re craving more moisture tips, check out How to Keep Loaf-Style Bakes Moist for extra guidance.
- Trust your senses: Your kitchen will fill with a toasty, sweet aroma and you’ll see a glistening, buttery top these are the cozy clues that it’s time to dig in.
Variations & Substitutions
Savory Cheesy Twist: Add a hearty handful of shredded cheddar and a sprinkle of chopped chives to your batter for a luscious, savory version. This one always steals the show at potlucks and is inspired by my Cheesy Bread Variation.
Extra Pop of Corn: For sweet bursts in every bite, fold in golden corn kernels whether fresh, frozen, or canned. It’s a joyful, summertime upgrade (even in winter!).
Play With Dairy: Swap the buttermilk for regular milk in a pinch, or riff on richness with tangy yogurt or dairy-free alternatives. For ideas, check out my “Buttermilk Swap Inspiration.”
Berry Bliss or Citrusy Notes: A handful of blueberries, diced strawberries, or even orange zest adds color and flavor see “Fruity Add-In Ideas” for more inspiration.
Allergen-Friendly: Make it gluten-free with a good 1:1 flour blend, go dairy-free with your favorite plant-based butter and milk, or sub in a flax egg to keep things eggless.
How to Store Leftovers
- For Fridge Freshness: Let your honey butter cornbread cool completely, then wrap slices in foil or store in an airtight container. This keeps the crumb moist and the flavors mellow for several days in the fridge.
- Freezer-Ready Comfort: Want to save some for another cozy night? Wrap individual pieces well in plastic and tuck them in a freezer bag. Cornbread freezes beautifully for up to a month just thaw at room temp or gently microwave when cravings hit.
- Reheating Like New: Warm slices in the oven or toaster oven to restore their tender, golden edges. A quick brush of melted butter before reheating will bring back that just-baked magic.
- Extra Storage Tips: Find even more helpful tricks in my Loaf Cake Storage Tips the same care applies to cornbread for that bakery-fresh bite every time.
Perfect Pairings
- Classic with Chili: There’s nothing quite like a steaming bowl of smoky chili paired with a thick slab of honey butter cornbread. The sweet, buttery crumb soaks up every bit of savory broth perfect for cozy nights.
- Breakfast Bliss: Try toasting leftover cornbread and serving it with creamy scrambled eggs or a fried egg on top. Add a drizzle of extra honey for a treat that feels like a hug on a chilly morning.
- Soup’s Best Friend: This cornbread is magic alongside creamy tomato soup or chicken stew. The tender crumb and crisp edge make every spoonful a little heartier.
- Sweet & Savory Spreads: Slather with apple butter, cinnamon maple butter, or a swipe of tangy goat cheese for a new flavor adventure great for casual gatherings or brunch.
- Holiday Table Star: Slice into wedges and serve in a warm basket for Thanksgiving or potlucks. Your guests will come back for seconds (and thirds!).
Honey Butter Cornbread
Ingredients
Equipment
Method
- Place an oven rack in the middle position. Preheat the oven to 425°F. Then place a 10-inch cast iron skillet in the oven to preheat as well.
- Meanwhile, in a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda. Whisk the dry ingredients very well to thoroughly combine and then set the bowl aside.
- In another medium bowl, combine the buttermilk, honey, and eggs. Whisk the wet ingredients until well mixed.
- Pour the wet ingredients into the cornmeal/flour mixture and use a rubber spatula to mix until just combined. Be careful not to over-mix.
- Pour in the ½ cup melted butter and use the same rubber spatula to fold the melted butter into the batter, until just combined without over-mixing.
- Carefully take the preheated skillet out of the oven. Place the remaining 2 tablespoons of butter into the skillet and use a pastry brush to coat the bottom and sides.
- Pour the cornbread batter into the prepared skillet (it should sizzle) and use an offset spatula to smooth the top as needed.
- Bake at 425°F until set, about 20-25 minutes or until a toothpick inserted in the center comes out clean.
- For the honey butter topping, in a small bowl, whisk together the 3 tablespoons melted butter and 3 tablespoons honey. Immediately pour over the hot cornbread and spread to cover the surface. Let it sit for 2-3 minutes to soak in.
- Slice the cornbread into squares or wedges and serve warm. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make honey butter cornbread ahead of time?
Absolutely! You can bake your cornbread a day in advance just let it cool, wrap it tightly in foil, and store at room temperature. Warm it in the oven before serving to bring back those cozy, crispy edges and the buttery aroma that makes everyone want seconds.
What’s the best way to keep cornbread moist?
Let it cool completely before wrapping slices in foil or storing in an airtight container. Tucking it away while still warm can lead to sogginess. A quick reheat in the oven with a brush of melted butter helps revive that tender, pillowy crumb.
Can I use fresh corn kernels in the batter?
Yes, and you’ll love the result! Gently folding fresh (or frozen, thawed) corn kernels into your batter adds delicious pops of sweetness and a little extra juiciness. It’s a simple trick for turning everyday cornbread into something special and summery.
How do I know when my cornbread is fully baked?
Trust your senses here the top should be deeply golden and the edges slightly pulled away from the skillet. Press gently in the center: it should spring back. For extra confidence, a toothpick inserted comes out mostly clean with a few moist crumbs.
