Honey Butter Cornbread Recipe

Updated October 6, 2026: I simplified this post with clearer ingredient notes, a shorter method overview, more specific baking tips, and improved make-ahead and storage guidance. The recipe itself remains the same. Originally posted October 18, 2024.

Watch this quick video tutorial!

Why You'll Love This Recipe

• Moist and tender: Buttermilk and butter keep the crumb soft.
• Sweet but still cornbread: Honey and brown sugar add sweetness without turning it into cake.
• Crispy edges: A cast iron skillet gives the outside plenty of golden color.
• Made from scratch: No boxed mix required.
• Easy holiday side: Perfect with turkey, ham, greens, or chili.

How to Make Honey Butter Cornbread

Here's the quick overview. The recipe card below contains the complete measurements and instructions.

1. Mix the Dry Ingredients

Heat the oven to 400°F.

Whisk together the self-rising cornmeal, flour, granulated sugar, and brown sugar.

2. Mix the Wet Ingredients

In a separate bowl, stir together the melted butter, buttermilk, eggs, and honey.

3. Make the Batter

Pour the wet ingredients into the dry ingredients.

Fold everything together just until no dry streaks remain.

A few small lumps are fine.

4. Prepare the Pan

Generously butter a 10-inch cast iron skillet or 9-inch square baking pan.

Spread the batter evenly into the pan.

5. Bake

Bake for 20 to 25 minutes, until the top is golden, the edges are browned, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. Add the Honey Butter

While the cornbread bakes, mix the softened butter, honey, and salt.

Spread or brush it over the cornbread immediately after it comes out of the oven.

Let the cornbread rest for about 10 minutes before slicing.

LaKita's Expert Tips

• Don't overmix the batter. Stop as soon as the ingredients are combined.
• Measure the flour carefully. Too much flour can make cornbread dry.
• Use self-rising cornmeal. Regular cornmeal is not a direct substitute because it does not contain the same leavening.
• Use buttermilk when possible. It gives the recipe its best tested flavor and texture.
• Start checking at 20 minutes. Overbaking is one of the easiest ways to dry out cornbread.
• Look for moist crumbs. A completely bone-dry toothpick usually means it has gone a little too far.
• Add the honey butter while the cornbread is hot. The heat helps it melt into the top.
• Let it rest before slicing. Ten minutes gives the crumb time to settle.

Cast Iron Skillet vs. Baking Pan

A 10-inch cast iron skillet gives you the crispiest edges.

The hot oven and heavy pan help create a deeply golden exterior while the center stays tender.

If you don't have cast iron, use a 9-inch square baking pan.

The flavor will be the same, but the edges may be softer.

You can also bake the batter as muffins, but begin checking them earlier because individual portions bake faster.

Can I Use Regular Cornmeal?

Not as a straight replacement.

This recipe uses self-rising cornmeal, which already contains leavening and salt.

If you only have regular cornmeal, you'll need to add the appropriate leavening separately.

For the most reliable result, use self-rising cornmeal as written.

Can I Substitute the Buttermilk?

Real buttermilk gives this recipe the best tested texture and flavor.

If you're in a pinch, make a quick substitute by adding:

• 1 tablespoon white vinegar or lemon juice
• Enough whole milk to equal 1 cup

Let it sit for about 5 minutes before using.

The result may not be quite as tender as real buttermilk, but it works.

Why Is My Cornbread Dry?

Usually one of three things happened:

It Baked Too Long

Start checking around 20 minutes.

Pull it once the center is set and a toothpick has a few moist crumbs.

The Batter Was Overmixed

Overmixing develops gluten and can make the crumb tougher.

Too Much Flour Was Added

Spoon the flour into the measuring cup and level it rather than packing it down.

Why Is My Cornbread Crumbly?

A little crumb is normal, but the slices should still hold together.

Make sure:

• The eggs were included.
• The buttermilk was measured correctly.
• The cornbread wasn't overbaked.
• The flour and cornmeal weren't overmeasured.

Letting it rest for 10 minutes before slicing also helps.

Why Didn't My Cornbread Rise?

The most likely culprit is the self-rising cornmeal.

If it has been sitting in the pantry for a long time, the leavening may have lost strength.

Use a fresh package and make sure the oven is fully preheated before the batter goes in.

Honey Butter Topping

The topping is what really makes this version different.

Mix together:

• Softened butter
• Honey
• A pinch of salt

Spread it over the cornbread while the bread is still hot.

The butter melts immediately while the honey settles into the surface.

If you prefer less sweetness, use a lighter layer and serve the remaining honey butter at the table.

Variations

Keep variations simple so the base recipe stays predictable.

• Add jalapeño: Fold in finely chopped jalapeño for sweet heat.
• Add cheddar: Stir in shredded cheddar for a sweet-savory version.
• Use dark brown sugar: This gives the cornbread slightly stronger molasses flavor.
• Use white cornmeal: White self-rising cornmeal works and gives you a lighter-colored crumb.

I would skip the current "coarse sugar on top" variation unless you've actually tested it, because the honey butter already adds a sweet finish.

Can I Make Honey Butter Cornbread Ahead?

Yes.

Bake the cornbread 1 day ahead, allow it to cool completely, and store it tightly covered.

For the best texture, wait and warm it briefly before serving.

If you'd like, you can also make the honey butter ahead and refrigerate it separately.

Let the honey butter soften before spreading.

Storage and Reheating

Room Temperature

Store tightly covered at room temperature for up to 2 days.

Refrigerator

For longer storage, refrigerate in an airtight container for up to 4 days.

Freezer

Wrap cooled slices tightly and freeze for up to 1 month for best texture.

Thaw overnight in the refrigerator or at room temperature.

Reheating

Warm individual slices briefly in the microwave.

For several pieces, wrap loosely in foil and warm in a 300°F to 325°F oven until heated through.

Add a little extra honey butter after reheating if you'd like.

What to Serve With Honey Butter Cornbread

This cornbread works with everything from weeknight chili to a full holiday spread.

Try it with:

• Easy Chili
• Easy White Chicken Chili
• Southern Collard Greens
• Southern Mustard Greens
• Southern Fried Chicken
• Southern Coca-Cola Ham

It's also perfectly acceptable to eat a warm slice by itself with more honey butter.

No meal required.

Frequently Asked Questions