This Honey Butter Cornbread is a sweet cornbread that is tender and fluffy on the inside with slightly crispy, golden edges. Every bite is perfectly moist, made completely from scratch, and finished with a warm honey butter glaze that soaks into every corner. This is the kind of cornbread that makes dinner special.
Updated November 2025: After years of making this honey butter cornbread and reading your amazing feedback, I've added expert tips, FAQs, and everything I've learned to help you make the best cornbread every single time. The recipe is the same, just more helpful info! Originally posted October 18, 2024.
I've been perfecting this honey butter cornbread recipe for 10+ years, and it's become my go-to for everything from Sunday dinners to holiday gatherings. The secret is in the balance. Just sweet enough without tasting like cake, with that classic cornbread texture that holds up when you dunk it in chili but melts in your mouth with that honey butter.
Let's get started!
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Why This Recipe Works
After years of testing cornbread recipes, I've found the perfect formula for honey butter cornbread that delivers every time:
- Buttermilk is non-negotiable - It creates a tender, moist crumb and adds subtle tang.
- Self-rising cornmeal - Provides the ideal texture without extra leavening agents.
- Double sugar approach - Both granulated and brown sugar create depth and moisture.
- Honey in the batter and on top - Sweetness throughout with a glossy, soaked finish.
- Cast iron skillet - Creates those coveted crispy edges (though other pans work too).
This cornbread stays moist for days, never crumbles apart, and has that perfect balance of sweet and savory that pairs with everything from chili to fried chicken.
Ingredients You'll Need
For the Cornbread:
- Self-Rising Yellow Cornmeal (1 cup) - Creates perfect texture and thickness, white cornmeal works too.
- All-Purpose Flour (1 cup) - Makes the cornbread tender, gluten-free flour is fine.
- Granulated Sugar (½ cup) - Sweetens the batter, cane sugar works equally well.
- Brown Sugar (½ cup) - Adds moisture and rich flavor, use light or dark.
- Melted Butter (½ cup) - Key to buttery flavor, salted or unsalted both work.
- Buttermilk (1 cup) - Do not substitute, this keeps cornbread moist.
- Large Eggs (2) - Binds ingredients and adds richness.
- Honey (2 tablespoons) - Natural sweetness in the batter.
For the Honey Butter Topping:
- Softened Butter (2 tablespoons)
- Honey (2 tablespoons)
- Salt (⅛ teaspoon) - Balances sweetness
👉🏾 See the recipe card below for exact quantities and full instructions.
Before You Start: Essential Tips
Tools You'll Need:
- 10-inch cast iron skillet (or 9x9-inch baking pan)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
Key Success Tips:
- Room temperature ingredients - Take eggs and buttermilk out 30 minutes before starting.
- Don't skip the self-rising cornmeal - Regular cornmeal won't give the same rise.
- Preheat your oven fully - 400°F is crucial for that golden top.
- Butter your pan generously - This creates the signature crispy edges.
- Have honey butter ready - Make it while the cornbread bakes for easy glazing.
Prep Time Breakdown:
- Prep: 10 minutes
- Baking: 20-25 minutes
- Cooling: 10 minutes
- Total: About 45 minutes
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📖 Recipe
Honey Butter Cornbread Recipe
Video
Equipment
- 1 10-inch cast iron skillet or baking dish
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 rubber spatula
Ingredients
- 1 cup self-rising yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup butter, melted
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons honey
- 2 tablespoons butter, softened
- 2 tablespoons honey
- ⅛ teaspoon salt
Instructions
- Begin preparing the cornbread recipe by preheating the oven to 400 degrees F.
- In a large bowl, whisk together the 1 cup yellow cornmeal, 1 cup all-purpose flour, ½ cup granulated sugar, and ½ cup brown sugar until combined.
- In a separate medium-size bowl, stir together the ½ cup melted butter, 1 cup buttermilk, 2 large eggs, and 2 tablespoons honey until combined.
- Make a well/hole in the center of the dry ingredients and add in the wet ingredients. Stir until combined, the mixture will be slightly lumpy and thick.
- Lightly butter the bottom and side of a cast iron skillet or baking pan with additional softened butter.
- Pour the cornbread batter into the prepared cast iron pan and place it into the oven to bake for 20 to 25 minutes, until the top is golden brown and the edge has browned.
- While the cornbread is baking, use a small bowl to stir together 2 tablespoons honey, 2 tablespoons butter, and ⅛ teaspoon salt.
- Carefully remove the skillet cornbread from the oven and top it evenly with the warm honey butter. Allow the cornbread to cool for about 10 minutes before cutting to serve. Enjoy!
Notes
- Try not to overmix the cornbread mixture. Stir it just enough to combine the ingredients and stop. Overmixing may result in chewy and dry cornbread.
- This cornbread requires buttermilk for the best cornbread recipe. Try not to substitute it with anything else. You can make buttermilk by stirring together whole milk and distilled vinegar.
- If you prefer not to use a cast iron skillet, then use a regular muffin tin/muffin cups or a square baking pan.
- You can use salted or unsalted butter and light or dark brown sugar, either will work.
- Storage: Cover and store at room temperature for 2 days or refrigerate up to 4 days. Reheat in 350°F oven for 5 minutes. Freezer-friendly for up to 1 month.
Expert Tips for Perfect Cornbread
Mixing Technique:
- Stir batter just until combined, lumps are okay and expected.
- Overmixing develops gluten and creates tough, dry cornbread.
- Stop mixing as soon as you no longer see dry flour.
Baking Success:
- Butter your pan while it's still cold, it coats better.
- Pour batter into prepared pan immediately after mixing.
- Watch for golden-brown top and pulling away from pan edges.
- A toothpick should come out with just a few moist crumbs.
Honey Butter Application:
- Apply honey butter immediately when cornbread comes out of oven.
- The heat helps it soak into the cornbread for maximum flavor.
- Use a pastry brush for even distribution.
- Let it sit 10 minutes before cutting to allow absorption.
Customization Ideas:
- Add jalapeños - 2-3 diced jalapeños for spicy kick.
- Cheese lover - Fold in 1 cup shredded cheddar.
- Extra crunch - Sprinkle coarse sugar on top before baking.
- Brown butter upgrade - Brown the butter for deeper flavor.
Storage Tips
Storage. Be sure to allow the cornbread time to cool completely to room temperature before storing. Place any leftovers in an airtight container or tightly wrap them in plastic wrap or aluminum foil and store them in the refrigerator for up to 4 days.
Reheating. Allow the leftover cornbread to come to room temperature or reheat it in the microwave or the oven on low heat for a few minutes before serving.
Freezing. This homemade cornbread may also be stored in the freezer in a freezer-safe container or freezer bag for up to 1 month. The day before serving allow it to thaw in the refrigerator overnight before serving.
What to Serve with Honey Butter Cornbread
This sweet cornbread is incredibly versatile and pairs beautifully with both hearty and light dishes. Here are my favorite pairings:
With Soups and Stews:
- Homemade Chili Recipe - The sweetness balances spicy chili perfectly.
- White Chicken Chili - Creamy comfort food combo.
- Beef Stew - Perfect for soaking up rich gravy.
With Southern Classics:
- Collard Greens with Ham Hocks - A match made in Southern heaven.
- Black-Eyed Peas - Traditional soul food pairing.
- Southern Fried Chicken - Can't go wrong with this duo.
With Main Dishes:
As a Snack or Breakfast:
This cornbread is sweet enough to enjoy on its own with extra honey butter as a snack or even as a breakfast treat with coffee.
Frequently Asked Questions
Yes! Use a 9x9-inch baking pan, 8x8-inch square pan, or even a muffin tin. Cast iron gives the best crispy edges, but any pan works. Adjust baking time: muffins need 15-18 minutes, while larger pans may need the full 25 minutes.
While buttermilk is best, you can make a substitute: Mix 1 cup whole milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using. The texture won't be quite as tender, but it works in a pinch.
Dry cornbread usually comes from overbaking or overmixing the batter. Check your cornbread at 20 minutes, and remove it when a toothpick has just a few moist crumbs. Also, make sure not to substitute the buttermilk.
Yes! Double all ingredients and use a 9x13-inch pan. Baking time may increase to 30-35 minutes. Check for doneness with a toothpick in the center.
Cover tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual slices in the microwave for 20 seconds or warm the whole pan in a 350°F oven for 5-10 minutes.
Absolutely! Wrap cooled cornbread tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.
Northern cornbread is sweeter and more cake-like, while Southern cornbread is typically less sweet and made in a cast-iron skillet. This recipe combines the best of both: sweet like Northern cornbread but baked in a skillet like Southern style.
Yes, white cornmeal works just fine and will give you a lighter-colored cornbread. The flavor and texture will be nearly identical.
Have any comments, questions, or other ideas for this Honey Cornbread Recipe? Please share them in the comments below!
Miles says
Got to save it. This recipe is really good. This cornbread came out really good and was a hit at my family Sunday dinner. Even had my grandma with two slices. Thank You for sharing
LaKita says
Thank you so much! 🥰 I’m thrilled your family enjoyed the cornbread and it means the world that Grandma even had two slices!💛