Honey Butter Cornbread Recipe

If you’re hunting for the cornbread that disappears first at every cookout, potluck, and holiday table, you just found it. This honey butter cornbread is sweet and savory in exactly the right places, with a tender crumb and a glossy glaze that sinks in as it cools. It’s a one-bowl situation, and it bakes in under 30 minutes.

You don’t need a mixer, a stand mixer, or any fancy technique. Just a bowl, a whisk, and a hot oven. The honey butter does the heavy lifting here—brushing it on while the cornbread is still warm is the little move that turns a good slice into a great one.

Whether it’s sitting next to a pot of chili on a Tuesday or rounding out a holiday spread, this is the kind of side that earns a permanent spot in your rotation. Let’s get into it.

Why You’ll Love This Honey Butter Cornbread

It stays moist for days. The honey butter glaze brushed on warm cornbread creates a flavorful crust that locks moisture into the tender inside.

The fat combo does the work. A mix of melted butter and neutral oil gives you rich flavor plus a soft texture that doesn’t dry out overnight.

Sweet, but not too sweet. Just the right amount of honey in the batter complements the corn flavor instead of burying it.

Servings: 4 | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients

• 1 cup (120g) all-purpose flour
• 1 cup (160g) medium-grind yellow cornmeal
• ½ cup (100g) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• ½ cup (1 stick / 113g) unsalted butter, melted and cooled slightly
• ¼ cup (60ml) neutral oil (like vegetable or canola)
• ¼ cup (85g) honey

For the honey butter glaze:

• ¼ cup (½ stick / 57g) unsalted butter, melted
• 2 tablespoons honey
• Pinch of salt

Instructions

1. Preheat and prepare the pan: Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8×8-inch square pan with butter or nonstick spray. If you’re using a cast-iron skillet, pop it in the oven while it preheats—that hot pan gives you those crispy edges.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined. Use your fingers or the back of a spoon to break up any lumps of cornmeal or baking powder so you don’t end up with a bitter pocket.
3. Combine the wet ingredients: In a medium bowl, whisk the buttermilk, eggs, melted butter, oil, and honey until the mixture is smooth and homogenous. Room-temperature eggs and buttermilk blend more easily and help the cornbread rise evenly.



4. Make the batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Stop the moment the flour streaks disappear—a few small lumps are fine. Overmixing develops gluten and gives you a tough, gummy cornbread.
5. Bake: Pour the batter into your prepared pan (or carefully into the hot skillet—it will sizzle, which is exactly what you want). Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If you’re using a skillet, start checking at 18 minutes.
6. Prepare the honey butter glaze: While the cornbread bakes, whisk together the melted butter, honey, and a pinch of salt in a small bowl. Do this now so it’s ready the second the cornbread comes out.



7. Glaze and cool: Remove the cornbread from the oven and immediately brush the honey butter glaze evenly over the top. Let it cool in the pan for 10 minutes, then cut into wedges or squares. Serve warm.

Tips & Variations

For extra moistness: Swap ½ cup of the buttermilk for sour cream or plain yogurt. It adds richness and keeps the crumb tender for longer.

Add a warm spice note: A pinch of cinnamon or nutmeg in the batter plays beautifully with the honey. Go easy—¼ teaspoon is plenty.

No buttermilk? No problem. Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes until it looks slightly thickened. It won’t be identical, but it works in a pinch.

For crispier edges: Bake in a preheated cast-iron skillet. The hot pan sets the batter fast, giving you a golden, slightly crunchy crust all the way around.

Double the honey flavor: Drizzle a little extra honey over the top right before serving. It pools in the cracks in the best way.

Make muffins instead: Divide the batter into a greased 12-cup muffin tin and bake at 375°F for 15–18 minutes. Same glaze, same great result.

Storage & Make-Ahead

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual pieces in the microwave for 15–20 seconds, or warm the whole batch in a 300°F oven for 5 minutes.

To freeze, wrap individual pieces in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature and reheat before serving—the honey butter glaze holds up remarkably well.

Nutrition Information

• Calories: 480 kcal
• Carbohydrates: 56 g
• Protein: 7 g
• Fat: 26 g
• Saturated Fat: 12 g
• Fiber: 2 g
• Sugar: 24 g
• Sodium: 420 mg

Nutrition values are an estimate and will vary based on exact ingredients and portion sizes.

Quick Questions

Can I use regular milk instead of buttermilk?

Yes, but buttermilk adds a tangy flavor and extra tenderness. If you don’t have any, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

How do I know when the cornbread is done?

The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at the minimum baking time so you don’t overshoot.

Can I make this recipe gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. The texture may be slightly different, but it’s still delicious.

Can I reduce the sugar or honey?

Absolutely. You can reduce the sugar to ¼ cup and the honey to 2 tablespoons for a less sweet cornbread. The glaze adds sweetness too, so adjust to your taste.