Honey Butter Cornbread 

This Honey Butter Cornbread is a sweet cornbread that is tender and fluffy on the inside and slightly crispy on the outside. It's moist, made from scratch, and topped with a delicious honey butter.

If you're craving more tasty cornbread recipes, try making a batch of Southern Cornbread, Cracklin Cornbread, or Sweet Potato Cornbread. 

Cornbread can either be savory or sweet. 

I love them both depending on what I'm in the mood for and what I plan on pairing it with. Sweet cornbread has a light and fluffy texture and is ultra moist and sticky with the addition of honey.

Especially if it's a cornbread that contains honey in the mixture and is topped with a honey butter glaze as soon as it's removed from the oven. 

Let's get started!

Ingredients You'll Need 

1. Self-Rising Yellow Cornmeal - Yellow self-rising cornmeal works well in this recipe to give the cornbread a nice thickness and texture. You may use white cornmeal instead.
2. All-Purpose Flour - Plain all-purpose flour is needed to make the cornbread tender. Gluten-free flour can be substituted if needed.
3. Granulated Sugar - Sweetens the cornbread mixture, use cane sugar or granulated sugar. 
4. Brown Sugar - Adds a slight sweetness to the cornbread and pairs well with the honey and butter used in this recipe. You may use light or dark brown sugar, whichever you prefer or have available.
5. Melted Butter - Helps to make buttery cornbread, you can use salted or unsalted butter whichever you prefer. Browned butter could be used to create a deeper and more rich flavor.
6. Buttermilk - Try not to substitute this ingredient if possible. It helps to keep the cornbread moist and tender.
7. Eggs - Two large eggs are needed for this recipe. It helps to bind the cornbread ingredients together.
8. Honey - Provides the right amount of sweetness to the cornbread batter and homemade honey butter topping. 
9. Salt - For baking, I prefer to use kosher salt. This keeps the corn bread from tasting flat and helps to balance all of the flavors together.

See the recipe card below for exact ingredients and quantities.

How To Make Sweet Honey Cornbread 

Begin preparing the cornbread recipe by preheating the oven to 400 degrees F. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, and brown sugar until combined. 

In a separate medium-size bowl, stir together the melted butter, buttermilk, eggs, and 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 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 honey, butter, and 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!

​Cornbread Serving Suggestions

• Collard Greens with Ham Hocks
• Black-Eyed Peas
• Homemade Chili Recipe
• White Chicken Chili
• Beef Stew
• Southern Fried Chicken
• Fried Catfish Recipe
• Southern Meatloaf Recipe
• More Recipes To Serve With Cornbread

Recipe Tips & Tricks 

• 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 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.

Want More Easy Side Dish Recipes? Try These:

• Southern Cornbread
• Barbecue Cornbread Muffins
• Easy Cornbread Dressing
• Sloppy Joe Cornbread Casserole
• Sweet Potato Casserole
• Easy Candied Yams
• Hush Puppy Recipe

Have any comments, questions, or other ideas for this Honey Cornbread Recipe? Please share them in the comments below!

📖 Recipe