Dessert

Honey Butter Cornbread Recipe

ByLila Prescott December 5, 2025December 5, 2025

Introduction

Honey Butter Cornbread is a delightful twist on a classic Southern favorite. This moist and slightly sweet cornbread is perfect for pairing with any meal or enjoying as a snack. The honey butter glaze adds a rich, luscious finish that will keep you coming back for more.

The image shows several square pieces of golden brown cornbread arranged in a circle on a white plate with one piece stacked in the middle on top of the others. The cornbread has a moist, crumbly texture with a golden yellow inside and slightly darker, caramelized crust on the top and edges. A small square of butter sprinkled with herbs sits on top of the stacked piece, melting slightly and adding a glossy shine. Light syrup is drizzled over the cornbread, giving a sticky, shiny look, especially on the top pieces. The background is a white marbled texture and there is a small white cup with a yellow liquid in it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal

1/4 cup granulated sugar
1 tbsp baking powder

1/2 tsp salt
1 cup milk

1/4 cup unsalted butter, melted
2 tbsp honey
2 large eggs

Additional 1/4 cup unsalted butter (for glaze)
Additional 2 tbsp honey (for glaze)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a similar-sized baking pan and set aside.

Step 2: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
Step 3: In a separate bowl, mix the milk, melted butter, honey, and eggs together. Stir until the mixture is smooth and the honey is fully integrated.
Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to keep the cornbread tender.

Step 5: Pour the batter into the prepared baking dish, spreading it evenly.
Step 6: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove the cornbread from the oven and let it cool slightly in the pan.

Step 8: For the honey butter glaze, melt 1/4 cup unsalted butter and mix with 2 tablespoons honey. Brush or drizzle this glaze over the warm cornbread before serving.

Tips & Variations

Use buttermilk instead of regular milk for a tangier flavor and even moister texture.
For a spicy kick, add a pinch of cayenne pepper or chopped jalapeños to the batter.

If you prefer a crisper crust, bake in a cast-iron skillet instead of a baking dish.

Storage

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 gently in the microwave or oven before serving. For longer storage, freeze wrapped tightly in plastic wrap and foil; thaw before reheating.

How to Serve

The image shows a white round plate filled with thick, square pieces of golden cornbread arranged in a circular layer, with one piece stacked on top of the others in the center. The cornbread has a slightly crispy, darker brown top and a moist, crumbly yellow inside. The top piece has a square of melted butter with herbs on it. Light syrup glistens on the surface and some pools at the bottom of the plate. The background is a white marbled surface with out-of-focus items like a cup of yellow liquid. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures like regular flour. Make sure the baking powder is gluten-free.

How do I know when the cornbread is fully baked?

The best way is to insert a toothpick into the center. If it comes out clean or with a few crumbs, the cornbread is done. Avoid overbaking to keep it moist.