Honey Butter Cornbread Recipe

If ever there was a reason to preheat your oven and gather the family around, it would be for a golden, bakery-worthy Honey Butter Cornbread. Picture this: tender, crumbly cornmeal crumb, that perfect edge of sweetness, and a glossy sweep of melt-in-your-mouth honey butter drizzling into every toasty crevice—pure comfort with just a touch of Southern charm. This is the cornbread recipe your table (and tastebuds) have been waiting for!

Ingredients You’ll Need

You won’t believe how a handful of pantry staples transform into something so special! Every ingredient in this Honey Butter Cornbread brings a purpose to the table, from golden color and subtle sweetness to richness and the famously fluffy crumb.

• Yellow cornmeal: The heart of traditional cornbread—choose medium or fine grind for the best tender texture and that definitive corn flavor.
• All-purpose flour: Lends structure and just enough softness; keeps the cornbread from getting too dense or gritty.
• Creamed corn (15 oz can): Adds rich corn flavor and extra moisture—with little pops of tender corn in every bite.
• Baking powder: Gives the batter all its lift, baking up light and fluffy every time.
• Salt: Essential to balance the sweetness and highlight the overall flavor.
• Granulated sugar: Adds a hint of dessert-y sweetness that enhances the honey butter topping.
• Large eggs: Help hold everything together for a tender, cohesive crumb.
• Milk: Delivers moisture and a subtle creaminess; whole or 2% both work well.
• Vegetable oil: Ensures ultimate moistness, and the mild flavor lets the corn shine.
• Honey: For swirling into the butter—brings lush floral sweetness that’s the soul of this recipe.
• Butter: Melted with honey and brushed over the top for the final, delicious touch.

Variations

The best thing about Honey Butter Cornbread? You can make it completely your own! With a few tweaks, you can tailor the flavor or texture to your liking—whether that’s a little more heat, a gluten-free twist, or an added crunch.

• Jalapeño Cheddar: Fold in 1 cup shredded cheddar and 1–2 minced jalapeños for a spicy, cheesy upgrade.
• Brown Butter Honey: Substitute browned butter in your honey butter glaze for deep, nutty flavor.
• Gluten-Free: Use your favorite 1:1 gluten-free flour blend in place of all-purpose for celiacs and wheat-sensitive friends.
• Maple Twist: Swap out half the honey for maple syrup for a cozy, breakfasty note.

How to Make Honey Butter Cornbread

Step 1: Prepare the Honey Butter

Start by melting your butter in a small saucepan over gentle heat, or pop it into a microwave-safe bowl to melt in short bursts. Whisk in your honey until smooth, glossy, and gloriously fragrant—this sweet butter will both flavor and finish your cornbread.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. This ensures all your leavening and sweetness is evenly distributed before you combine with the wet ingredients.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine milk, creamed corn, vegetable oil, and eggs. Stir until everything is well-blended and smooth—the creamy corn brings both body and lots of flavor here.

Step 4: Combine and Mix

Make a well in your bowl of dry ingredients. Pour the wet mixture into this well, then gently stir everything together just until combined. Be careful not to over-mix—stop when no dry streaks remain for perfectly tender Honey Butter Cornbread.

Step 5: Bake

Pour your batter into a greased 13×9 baking pan or a well-seasoned cast iron skillet, spreading it out so it’s even. Slide it into your preheated oven and bake at 400°F for 30–35 minutes. At about the 20-minute mark, brush a generous layer of the honey butter across the top—this creates that signature shiny, sweet finish!

Step 6: Cool and Serve

Once a toothpick inserted at the center comes out clean, pull your cornbread from the oven and let it rest until it’s just warm. For the ultimate treat, serve each square with another drizzle of honey butter. Trust me—it’s irresistible!

How to Serve Honey Butter Cornbread

Garnishes

For a finishing touch, add a sprinkle of flaky sea salt, a scattering of fresh chopped chives, or an extra swirl of honey right before serving. Even a pat of cinnamon butter takes Honey Butter Cornbread from delicious to downright decadent!

Side Dishes

This cornbread absolutely shines alongside a steaming bowl of chili, a heap of smoky barbecue, or as a hearty pairing to classic Southern greens. It’s also a dreamy match for breakfast spreads—think bacon, eggs, and a pot of strong coffee!

Creative Ways to Present

For parties, try cutting the Honey Butter Cornbread into mini squares and stacking them on a platter with toothpicks and little cups of extra honey-butter for dipping. Or, bake in muffin tins for grab-and-go servings, drizzling each with glaze for a bakery-style finish!

Make Ahead and Storage

Storing Leftovers

Let your Honey Butter Cornbread cool fully, then wrap tightly in foil or store in an airtight container. It keeps perfectly soft and flavorful on the counter for up to 2 days, or in the fridge for up to 5 days.

Freezing

To freeze, wrap individual slices in plastic wrap and then in foil, or place in a freezer bag—this keeps freezer burn away and preserves moisture. Thaw overnight on the counter or gently reheat from frozen for homemade honey butter cornbread on demand!

Reheating

To restore that just-baked magic, warm slices in a 300°F oven for about 8 minutes or briefly microwave—never more than 20 seconds at a time. Finish with a fresh brush of honey butter and serve warm for the full experience!

FAQs

Final Thoughts

This Honey Butter Cornbread truly brings a little sunshine to any meal, whether you’re cooking up comfort on a rainy Sunday or setting out a side everyone will talk about at your next gathering. If you haven’t tried homemade cornbread with warm honey butter yet, there’s no time like the present—your kitchen and your tastebuds will thank you!

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