Honey Butter Cornbread: A Soft and Moist Southern Favorite

Honey Butter Cornbread

Honey Butter Cornbread is the kind of side dish that quietly steals the show. It is a popular Southern favorite, made with a handful of pantry staples, and it bakes up soft, moist, and buttery with a sweet honey butter brushed over the top while the bread is still warm.

Trust me, once this hits your table, plain cornbread starts to feel like a missed opportunity.

this …

I have lived in the South for nine years, and I have eaten more cornbread than I can count. Some of it was dry enough to crumble into dust. Some of it was so sweet it belonged on a dessert plate.

This one lands right in the middle, and it is the recipe I keep coming back to when I want something reliable. It is the pan I bring to potlucks, and it is the one my family now asks for by name.

Everything comes together with ingredients you probably already have in your kitchen. Prep takes about 15 minutes, the cornbread bakes for 35 minutes, and the total time is roughly 50 minutes from start to finish. That is a small investment for a pan that serves 12 people.

The goal is simple. Keep the crumb soft and moist so it tastes just as good the moment it comes out of the oven as it does the next day. Save this recipe, because you are going to want it again.

Why Everyone Loves This Recipe

One ingredient does most of the heavy lifting here, and that is creamed corn. It is the secret to the texture, keeping the cornbread soft as it bakes instead of drying out into a brick. The corn kernels are barely noticeable in the finished bread. What you taste is moisture.

The result is the texture Southern cooks aim for, moist yet crumbly, tender enough to slice cleanly but still light on the fork.

It is also endlessly flexible. Stir cooked bacon, jalapenos, or cheddar cheese into the batter and you get a savory version. Toss in fresh blueberries and it leans sweet. Either way, it works.

And it is foolproof. This is a beginner friendly recipe built on affordable pantry ingredients, with one bowl for the dry mix and one for the wet. No stand mixer, no special technique, no boxed mix required.

The other reason people come back to this recipe is that it does not ask much of you. There is no yeast, no rising time, no chilling the batter.

You mix, you pour, you bake, and you brush honey butter over the top twice, once at the halfway mark and once straight out of the oven. That double glaze is what makes the top glossy and sweet while the inside stays soft.

If you remember only one rule, remember this: do not overmix the batter. A few small lumps are your friend.

Ingredients You Need to make Honey Butter Cornbread

Every ingredient here earns its place. This is the full list for a 13×9 inch pan or a cast iron skillet, and it serves 12.

A few notes that make a real difference. Yellow cornmeal is the classic choice, and any good quality brand will do the job, though the original recipe leans on Indianhead. Whole milk or 2% milk gives you a thicker, richer batter than skim.

The creamed corn is what keeps everything moist, and if the texture of corn bothers you, blend it smooth before it goes in. Honey is the flavor I reach for, and agave works as a stand in if that is what you have on hand.

Because this makes 12 servings, it fits a holiday table or a big Sunday dinner without any fuss.

How to make Honey Butter Cornbread step by step (with photos)

This is the whole process from start to finish. Read it once, then get your bowls out.

1. Make the honey butter. In a small saucepan over low heat, melt the butter, then stir in the honey until smooth. Take it off the heat. You can also melt them together in the microwave in 20 second bursts.
2. Preheat. Heat the oven to 400°F and grease a 13×9 baking pan or a cast iron skillet.
3. Mix the dry ingredients. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
4. Mix the wet ingredients. In a separate bowl, whisk the milk, creamed corn, oil, and eggs until well combined.
5. Combine. Make a well in the center of the dry ingredients, pour in the wet mixture, and stir just until no dry flour remains. Do not overmix. A few small lumps are fine.
6. Bake. Pour the batter into the greased pan, smooth the top, and bake for 20 minutes.
7. Brush and finish baking. Brush a layer of honey butter over the top, then bake for about 15 more minutes, 35 minutes total, until the cornbread is golden brown and a toothpick or skewer inserted in the center comes out clean.
8. Glaze. As soon as it comes out of the oven, brush the rest of the honey butter over the top. This is the moment the kitchen starts smelling incredible.
9. Rest. Let it rest a few minutes before slicing and serving.

Serve it warm, and keep extra honey butter nearby for anyone who wants another swipe. The source lists about 339 calories per serving.

Two things matter most. First, mix the wet and dry ingredients just until they come together, because overmixing gives you a tough cornbread. Second, brush the honey butter at the halfway point and again when it comes out of the oven, so the glaze soaks in and the top stays glossy.

Storage. Once cooled, wrap the cornbread tightly or keep it in an airtight container at room temperature for a few days. For longer storage, freeze it wrapped well, then thaw and warm it before serving.

Recipe Variations

This cornbread is a great starting point, and it takes mix ins beautifully.

• Savory: stir cooked bacon, diced jalapenos, or shredded cheddar cheese into the batter before baking.
• Sweet: fold in fresh blueberries for a cornbread that sits somewhere between a side and a dessert.
• Muffins: fill greased muffin cups about three quarters full and bake at 400°F for 15 to 25 minutes, until a toothpick inserted in the center comes out clean.
• Make ahead: bake it the night before, let it cool to room temperature, cover it with plastic wrap, and brush on extra honey butter right before serving.

The muffin version is my favorite for busy mornings, because they bake quickly and travel well in a lunch bag. If you are feeding a crowd, bake two batches in two pans rather than piling everything into one. Even baking beats a deep pan every single time.

Let’s make Honey Butter Cornbread with @themoodyfoody Toni Chapman

This honey butter cornbread opened a Thanksgiving recipe series, and it earned that spot. It is a moist, easy to make Thanksgiving side dish that holds its own next to turkey, gravy, and every casserole on the table.

If you are planning a holiday menu, this is a smart place to start, because it is the one dish on the table that everyone reaches for twice.

What do I eat honey cornbread with?

Honestly, almost anything. It is a side dish that plays well with the whole table. A few pairings I come back to are Lemon Pepper Chicken Thighs, Black Eyed Peas, and Creamy Mac & Cheese.

On New Year’s Day, cornbread and black eyed peas are practically a tradition in my house. During the holidays, it sits happily beside turkey and gravy.

Can I substitute yellow cornmeal with a different type?

Yes, you can use a different type of cornmeal, just know that the texture and flavor will shift a little. A finer grind gives you a softer crumb, while a coarser grind gives more bite. The original recipe prefers yellow ground cornmeal and uses Indianhead brand.

Can I use a different pan instead of an 13×9 pan?

Absolutely. Any baking pan you like will work in place of the 13×9 pan. If your pan is a different size, keep an eye on the baking time and adjust it, because a deeper pan needs longer in the oven and a wider, shallower pan bakes faster.

Is it possible to reduce the amount of sugar for a less sweet cornbread?

Yes, the sugar is easy to adjust to your taste. Start by reducing it a little in your first batch, then fine tune it the next time you bake. Write down what you used so you can repeat it.

How do I know when the cornbread is baking?

Insert a wooden pick into the center of the cornbread. If it comes out clean, or with just a few crumbs, it is ready. If it comes out coated in wet batter, give it a few more minutes. The full bake usually takes around 35 minutes.

I don’t like corn, can I omit it?

I would not leave it out, because creamed corn is what keeps this cornbread moist. If the texture of the kernels is what bothers you, blend the creamed corn smooth before it goes into the batter. You keep the moisture without the pieces.

How long can I store the cornbread, and is there a special storage method?

Once the cornbread has cooled, wrap it tightly or slide it into an airtight container. At room temperature it stays good for a few days, and it is honestly just as tasty on day two.

For longer storage, freeze it well wrapped, then thaw and warm it with a fresh brush of honey butter. The honey butter itself can be made up to two days ahead and kept in the fridge, then rewarmed before you brush it on.

FAQs

Honey Butter Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Honey Butter Cornbread Honey Butter Cornbread is the kind of side dish that quietly steals the show. It is a popular Southern favorite, made with a handful of pantry staples, and it bakes up soft, moist, and buttery with a sweet honey butter brushed over the top while the bread is still warm.

• Total Time: 50 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

Cornbread
2 cups yellow cornmeal
2 cups all purpose flour
1 can creamed corn, 15 oz
2 tablespoons baking powder
1 teaspoon salt
1 cup granulated sugar
2 large eggs
2 cups milk
2/3 cup vegetable oil

Honey Butter
4 tbsp honey
4 tbsp butter

Cook Mode Prevent your screen from going dark

Instructions

1-Make the honey butter: Make the honey butter: In a small saucepan over low heat, melt the butter, then stir in the honey until smooth. Remove from the heat. You can also melt them together in the microwave in 20-second bursts.
2-Preheat: Preheat: Heat the oven to 400°F. Grease a 13×9 baking pan or a cast iron skillet.
3-Mix the dry ingredients: Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
4-Mix the wet ingredients: Mix the wet ingredients: In a separate bowl, whisk the milk, creamed corn, oil and eggs until well combined.
5-Combine: Combine: Make a well in the center of the dry ingredients, pour in the wet mixture and stir just until no dry flour remains. Don’t overmix; a few small lumps are fine.
6-Bake: Bake: Pour the batter into the greased pan, smooth the top and bake for 20 minutes.
7-Brush and finish baking: Brush and finish baking: Brush a layer of honey butter over the top, then bake for about 15 more minutes (35 minutes total), until golden brown and a toothpick or skewer inserted in the center comes out clean.
8-Glaze: Glaze: As soon as it comes out of the oven, brush the rest of the honey butter over the top.
9-Rest: Rest: Let it rest a few minutes before slicing and serving.
For Storage
10-Store: Store: Once cooled, wrap the cornbread tightly or keep it in an airtight container at room temperature for a few days. For longer storage, freeze it wrapped well, then thaw and warm before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 15 min
• Cook Time: 35 min
• Method: bake

Nutrition

• Calories: 339kcal