Name: Honey Butter Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups yellow cornmeal; 2 cups all-purpose flour; 1 can (15 oz) creamed corn; 2 tablespoons baking powder; 1 teaspoon salt; 1 cup granulated sugar; 2 large eggs; 2 cups milk; 2/3 cup vegetable oil; 4 tablespoons honey; 4 tablespoons butter

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There’s something so comforting about a warm slice of honey butter cornbread fresh from the oven, and this Honey Butter Cornbread Recipe hits all the right notes every time. It’s wonderfully moist with just the right balance of sweet and savory, thanks to the creamed corn and that golden honey butter glaze that melts right on top. Trust me, this isn’t just any cornbread – it’s the kind that disappears fast at family dinners or cozy weekend breakfasts.

What makes this Honey Butter Cornbread Recipe a go-to for me is how foolproof it is—perfect if you’re new to baking cornbread or just want a quick, delicious side without fuss. Plus, the mix of cornmeal and flour gives it that tender crumb everyone loves. Once you try it, you’ll find yourself reaching for this recipe whenever you want something warm and a little sweet that pairs beautifully with chili or stew.

Ingredients You’ll Need

Each ingredient here plays a key role in making this Honey Butter Cornbread moist, flavorful, and with a light crumb. I always check for fresh baking powder to get that perfect rise, and using creamed corn instead of plain kernels adds moisture and a subtle sweetness.

Yellow cornmeal: The base of your cornbread, giving it that classic corn flavor and texture.
All-purpose flour: Helps balance the texture, making the bread softer and less crumbly.
Creamed corn (15 oz can): Adds moisture and sweetness, which makes the cornbread extra tender.
Baking powder: Your rising agent; make sure it’s fresh for the best lift.
Salt: Enhances all the flavors in the bread.
Granulated sugar: Adds a touch of sweetness without overpowering the corn.
Large eggs: They help bind everything together and add richness.
Milk: Keeps the batter smooth and moist; whole milk works best.
Vegetable oil: Keeps the cornbread tender and moist without adding extra flavor.
Honey: For the buttery glaze that adds a lovely, natural sweetness.
Butter: Melted with honey to brush over the hot cornbread for that glossy finish.

Variations

I love how versatile this Honey Butter Cornbread Recipe is, and I often tweak it depending on the occasion or my mood. It’s easy to add your own twist, which makes baking it even more fun.

Jalapeño Honey Butter Cornbread: Adding chopped jalapeños gives it a spicy kick – perfect for game day snacks.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend for family members with sensitivities; it works surprisingly well.
Maple Honey Butter: Mix a bit of maple syrup with the honey in your butter glaze for a richer, deeper sweetness.
Herbed Cornbread: Stir in fresh rosemary or thyme to complement savory mains.

How to Make Honey Butter Cornbread Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 400°F (204°C). I like to use a 9×13 inch baking dish or a cast-iron skillet for a nice crust on the edges. Grease it generously—don’t skimp here, or your cornbread might stick!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and sugar. This ensures everything’s evenly distributed so you’ll get a perfect texture and rise throughout.

Step 3: Combine Wet Ingredients Separately

In another bowl, beat the eggs, then add the milk, vegetable oil, and the creamed corn. Whisk until smooth and combined—I find mixing liquids separately helps prevent overworking the batter when combined with the dry ingredients.

Step 4: Combine Wet and Dry Ingredients and Pour Into Pan

Pour the wet mixture into the dry ingredients and gently fold just until combined. Don’t overmix here—some lumps are totally okay. Pour the batter into your prepared pan and spread evenly.

Step 5: Bake Until Golden

Pop the pan into the oven for about 25 to 30 minutes, or until a toothpick inserted comes out clean. You’ll know it’s ready when the top is golden brown and the edges are pulling away slightly from the pan.

Step 6: Glaze with Honey Butter

While the cornbread is still hot, melt 4 tablespoons of butter with 4 tablespoons of honey. Brush this honey butter generously all over the top—it’s what makes this Honey Butter Cornbread Recipe truly irresistible. Let it soak in for a few minutes before slicing.

How to Serve Honey Butter Cornbread Recipe

Honey Butter Cornbread Recipe - Recipe Image

Garnishes

I usually keep it simple with a little extra drizzle of honey or a pat of fresh butter on the side. Sometimes fresh herbs like chives add a nice color contrast and a subtle fresh note, especially if you’ve gone the savory route with herbs in the batter.

Side Dishes

This cornbread pairs wonderfully with hearty dishes like chili, BBQ ribs, or a creamy chicken stew. I love serving it alongside baked beans or a fresh green salad too—it’s the kind of pairing that makes a simple meal feel complete.

Creative Ways to Present

For special occasions, I’ve baked this cornbread in individual ramekins or mini cast iron skillets, which look super charming when placed at each guest’s setting. Another fun idea is making cornbread muffins with honey butter brushed on top, perfect for potlucks or picnics.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. If my kitchen is warm, the fridge is fine—just bring it back to room temp before reheating to keep it tender.

Freezing

This Honey Butter Cornbread freezes really well. I slice it into squares, wrap each one in foil or plastic wrap, then pop them in a freezer bag. When you want some, just thaw overnight in the fridge or on the counter for a few hours.

Reheating

To reheat, I prefer the oven—set it to 350°F and warm the cornbread for about 10 minutes wrapped in foil so it stays moist. If you’re in a hurry, the microwave works too, but be cautious to not dry it out (start with 20-second bursts).

FAQs

Can I use sweet corn instead of creamed corn in this Honey Butter Cornbread Recipe?

You can substitute with sweet corn kernels, but creamed corn adds moisture and helps keep the cornbread tender. If you use sweet corn, consider adding an extra splash of milk or cream to keep it from drying out.
Is this Honey Butter Cornbread Recipe gluten-free?

Not as written, since it contains all-purpose flour. However, swapping in a gluten-free flour blend can work well if you want a gluten-free version—just make sure it’s a blend designed for baking for best results.
How do I know when the cornbread is done baking?

The best way is to insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached. The top should be golden brown, and the edges will start to pull away slightly from the pan.
Can I make this Honey Butter Cornbread Recipe dairy-free?

Yes! Use a dairy-free milk like almond or oat milk and substitute the butter in the honey butter glaze with a plant-based margarine or coconut oil to keep it dairy-free while still delicious.
What’s the best way to get that crispy edge on the cornbread?

Using a cast iron skillet and preheating it before pouring in the batter helps create those crispy, caramelized edges that everyone loves. If you don’t have cast iron, greasing your pan well and baking at a moderate-high temperature like 400°F helps too.

Final Thoughts

This Honey Butter Cornbread Recipe has become one of my all-time favorites to bring to gatherings or just enjoy with a simple meal at home. It’s reliable, comforting, and that honey butter glaze adds a little magic that turns ordinary cornbread into something special. I can’t wait for you to try it—you’ll see how easy it is to make and why it quickly becomes a staple in your kitchen too!