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This honey butter cornbread delivers rich, buttery flavor with the perfect balance of sweetness and texture. It’s soft in the center, lightly golden on the edges, and finished with a warm honey-butter drizzle that soaks into every bite.
It’s comforting enough for Sunday dinner but bold enough to stand alongside smoked meats and BBQ classics. This is the kind of side dish that quietly steals the spotlight — and keeps folks coming back for seconds.
What makes this version better is the order of mixing and the honey-butter finish added while the cornbread is still warm. Each step is intentional, keeping the crumb tender and moist without becoming dense. This recipe pairs especially well with smoked ribs, BBQ chicken, baked beans, or chili when you want to round out a full meal.
🍽️ A Quick Look at the Recipe
Recipe Name: Honey Butter Cornbread
⏱️ Ready In: 1 hour
👨👩👧👦 Serves: 9 squares
🥣 Key Ingredients: Cornmeal, Buttermilk, Butter, Honey, Sugar
📖 Dietary Info: Not Gluten-Free, Contains Dairy
🔥 Why You’ll Love It: It’s perfectly moist with a buttery honey finish that melts right into the crumb.
Key Ingredients
Yellow Cornmeal
This gives the cornbread its signature texture and subtle sweetness. It creates structure while keeping the crumb tender.
Buttermilk
Adds moisture and a slight tang that balances the sweetness. It also reacts with the baking soda to help the cornbread rise.
Butter
Provides richness and flavor throughout the batter and in the honey-butter drizzle.
Honey
Enhances natural sweetness and gives the cornbread that smooth, glossy finish when drizzled on top.
Step-by-Step Guide:
- Preheat your oven to 350°F (175°C). Lightly grease a square baking dish, approximately 8×8 inches.
- In a medium bowl, combine melted butter, sugar, and honey. Whisk in eggs one at a time, followed by the buttermilk.
- Add cornmeal, flour, baking soda, and salt. Mix until just combined; avoid over-mixing. Stop as soon as the flour disappears into the batter.
- Pour the batter into the prepared baking dish. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, mix 1/4 cup melted butter and 2 tablespoons honey in a small bowl.
- Drizzle the honey-butter mixture evenly over the cornbread. This adds extra moisture to the crumb. Let it sit for 5 minutes before slicing and serving.
- Slice the cornbread, serve it warm, and enjoy!
Expert Tips and Tricks:
- For a richer flavor, use quality butter and honey.
- Don’t overmix the batter to ensure a tender crumb.
- Let the cornbread cool slightly before slicing to avoid crumbling.
- Store leftovers in an airtight container to maintain freshness.
Variations:
- Add chopped jalapeños for a spicy kick.
- Mix in shredded cheddar cheese for a cheesy twist.
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Fold in cooked bacon bits for a savory touch.
- Incorporate finely chopped herbs like rosemary or thyme for extra freshness.
- Replace buttermilk with Greek yogurt for a tangy flavor.
- Experiment with different types of honey for unique flavor profiles.
- Sprinkle cinnamon and sugar on top before baking for a sweet and spicy crust.
- Add a handful of corn kernels for added texture and sweetness.
- Drizzle with maple syrup instead of honey for a Canadian twist.
What to Serve it With:
- Chili con carne
- BBQ pulled pork
- Fried chicken
- Roasted vegetables
- Black bean soup
- Grilled shrimp skewers
- Creamy mac and cheese
- Smoked brisket
- Southern-style collard greens
- Tomato soup
Freezing:
- Allow the Honey Butter Cornbread to cool completely after baking.
- Cut the cornbread into individual slices or desired portions.
- Place the slices on a baking sheet lined with parchment paper, making sure they’re not touching.
- Place the baking sheet in the freezer and freeze the cornbread slices until solid, usually for about 1-2 hours.
- Once frozen, transfer the slices to airtight freezer bags or containers, removing as much air as possible before sealing.
- Label the bags or containers with the date and contents for easy identification.
- Store the frozen cornbread in the freezer for up to 3 months.
Reheating:
- When ready to enjoy, remove the desired number of cornbread slices from the freezer and thaw them in the refrigerator overnight.
- Preheat your oven to 350°F (175°C).
- Place the thawed cornbread slices on a baking sheet lined with parchment paper.
- Cover the slices loosely with aluminum foil to prevent them from drying out.
- Bake the cornbread slices in the preheated oven for 10-15 minutes, or until heated through.
- For a crispier crust, remove the foil during the last 5 minutes of baking.
- Once heated through, remove the cornbread from the oven and serve warm.
- Alternatively, you can reheat individual slices in the microwave for 30-60 seconds on high power, depending on your microwave’s wattage.
- Enjoy your delicious Honey Butter Cornbread just like it was freshly baked!
If you tried Honey Butter Cornbread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Honey Butter Cornbread
Ingredients
- ½ cup butter melted
- ⅔ cup granulated sugar
- 2 tablespoons honey
- 2 large eggs
- 1¼ cups buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- Honey Butter Drizzle:
- ¼ cup butter melted
- 2 tablespoons honey
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish. In a medium bowl, whisk together the melted butter, sugar, and honey until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk until fully incorporated.
- Add the cornmeal, flour, baking soda, and salt. Mix gently until just combined, being careful not to overmix. Pour the batter into the prepared baking dish and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- While the cornbread bakes, stir together the melted butter and honey for the drizzle. As soon as the cornbread comes out of the oven, pour the honey-butter evenly over the top. Let it rest for 5 minutes before slicing and serving warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
This recipe is bomb! I haven’t made cornbread in decades, so of course I came straight to AB for help. This recipe is all that! Moist and delicious! Thank you AB! Love your recipes! I appreciate you!!!!