Looking for the perfect honey butter cornbread? This perfect honey butter cornbread recipe creates the ultimate, moist, and fluffy side dish. If you love sweet, rich flavors, this perfect honey butter cornbread is an absolute must-try. Bake the perfect honey butter cornbread today!
The Perfect Honey Butter Cornbread
There is something purely magical about pulling a warm pan of cornbread out of the oven, especially when it’s going to be drenched in a sweet, melted honey butter glaze. I don't know about you, but I grew up eating cornbread that was a little on the dry side. Once I started adding a touch of honey and extra butter to the mix, it completely changed the game.
This recipe yields a beautifully thick, cake-like cornbread with golden, crispy edges and a tender, melt-in-your-mouth center. The secret isn't just in the batter—it’s the warm honey butter you brush over the top the second it comes out of the oven. It seeps right into the bread, making every single bite absolutely incredible. Serve this next to a warm bowl of chili, some barbecue chicken, or honestly, just eat it by itself with a cup of coffee. Trust me, it's that good!
Ingredients
For the Cornbread Batter:
1 cup yellow cornmeal
1 cup all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk (or buttermilk for extra richness)
2 large eggs, room temperature
½ cup (1 stick) unsalted butter, melted and slightly cooled
¼ cup honey
For the Honey Butter Glaze:
3 tablespoons unsalted butter, melted
2 tablespoons honey
Instructions
Preheat and Prep: Preheat your oven to 400°F (200°C). Generously grease an 8x8-inch square baking pan with butter or non-stick baking spray.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until they are completely combined.
Combine the Wet Ingredients: In a separate, medium-sized bowl, whisk together the milk, eggs, melted butter, and honey. Tip: Make sure your melted butter isn't piping hot, or it might accidentally scramble your eggs!
Fold It All Together: Pour your wet ingredients into the dry ingredients. Gently stir everything together using a spatula or wooden spoon just until the dry ingredients are moistened. Be careful not to overmix—a few lumps are completely fine and keep the bread fluffy!
Bake: Pour the batter into your prepared baking pan, spreading it out into an even layer. Pop it into the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Make the Glaze: While the cornbread is in its final few minutes of baking, whisk together the remaining 3 tablespoons of melted butter and 2 tablespoons of honey in a small bowl.
Glaze and Serve: As soon as you take the hot cornbread out of the oven, use a pastry brush to spread the honey butter glaze all over the top. Let it cool in the pan for about 10 minutes (if you can wait that long!) before slicing into squares.
Enjoy your perfectly sweet, buttery cornbread!
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