Honey Butter Cornbread

Overhead view of finished honey cornbread in cast iron skillet by small bowl of honey butter sauce.

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Honey Butter Cornbread is moist, tender, and fluffy on the inside and slightly crispy on the outside. Made from scratch and topped with sweet honey butter.

Prep Time10

Cook Time25

Total Time35

Course: Bread

Cuisine: American

Keyword: honey butter cornbread

Servings:

Calories: 429kcal

Author: LaKita Anderson

Equipment

1 cast iron skillet or baking dish

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!

Video

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.

Nutrition