Honey Butter Cornbread

A plate of moist, golden honey butter cornbread squares stacked together, topped with a pat of melting butter and a drizzle of honey.

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5 from 2 votes

Sweet buttermilk cornbread finished with warm honey butter and cut into tender squares.

Prep Time10

Cook Time50

Resting Time5

Total Time1 5

Course: Side Dish

Cuisine: Southern

Keyword: honey butter cornbread, southern food, southern recipe

Servings:

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.

Notes

Keep the batter butter and drizzle butter separate so every listed ingredient goes into the right stage.
Stop mixing after the dry streaks disappear to avoid a tough crumb.
Check the center before adding the drizzle, then rest 5 minutes before slicing.

Nutrition is estimated for one-ninth of the cornbread using unsalted butter, low-fat buttermilk and Morton coarse kosher salt, with all of the honey-butter drizzle included. Unmeasured pan grease is excluded. Butter, buttermilk and salt brands change the estimate.

Nutrition