Honey Butter Cornbread

Honey Butter Cornbread is one of the best sides of all time! This viral recipe is a hit for a reason. It’s perfectly golden and sweet thanks to the warm honey butter.

Using just a few pantry staples, you can make this soft, moist, buttery cornbread in 30 minutes!

Having lived in the south for 9 years, I can make cornbread with my eyes closed. I’ve worked on this cornbread recipe for years and it is perfect. Unlike many cornbread recipes, this recipe focuses on keeping the cornbread soft and moist, so whether you eat right away or save for later, you can guarantee magic in each bite! Make this for friends and family with caution because after they try this delicious sweet honey cornbread, they’ll beg you to make it all the time!

If you love my recipes, try my other southern stapes like my Banana Pudding, Fried Chicken, and Smothered Chicken.

Why Everyone Loves This Recipe

• It has the perfect texture: For the perfect cornbread, you want a moist yet crumbly texture. The creamed corn is the secret ingredient of this recipe and ensures the cornbread stays nice and soft during baking.
• It’s versatile: You can add just about anything to this delicious cornbread recipe. Bacon, jalapenos, and cheddar are just a few extras you can add to the mixture to jazz it up!
• It’s easy: This recipe is genuinely foolproof and beginner friendly. The ingredients are affordable and you can turn around a delicious side in 30 minutes. Forget the boxed mix and elevate your dinner table with delicious homemade cornbread.

Ingredients You Need to make Honey Butter Cornbread

• Yellow Cornmeal: I like to use Indianhead brand. I find that it is the best, but you can use whatever high quality cornmeal you can find at the grocery store!
• All-Purpose Flour: This is the best type of flour for this recipe.
• Granulated Sugar: Sugar will make your cornbread sweet, you can also use cane sugar.
• Baking Powder: This is the leavening agent to make the cornbread rise.
• Kosher salt: Just a pinch of salt!
• Milk: This creates a thick batter helps create the buttery consistency. Whole milk or 2% works best.
• Eggs: I use large eggs.
• Creamed Corn: This is my secret ingredient! Trust me, it makes the cornbread creamy and delicious. And if you are concerned about corn kernels in the bread, I promise you will barely even notice.
• Vegetable Oil: You need oil to make your cornbread smooth and buttery.
• Honey: You can also use agave, but honey is best for the right consistency and flavor!
• Butter: Use unsalted butter for this recipe.

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

1. Prepare the oven for baking: Preheat the oven to 400°F. Grease a cast iron skillet or 9 x 13-inch baking dish.
2. Make the honey butter: In a small saucepan, melt together the butter and honey, until smooth.
3. Mix the dry ingredients: In a large bowl, combine the flour, baking powder, salt and sugar.

4. Mix together the wet ingredients: In a medium bowl, stir together the milk, eggs, oil and creamed corn, until well combined.

5. Combine the wet and dry ingredients: Make a well (a hole in your dry mixture) and pour wet mixture into the dry ingredients.

6. Mix and bake: Stir the wet ingredients in the dry ingredients, until smooth and fully incorporated. Pour batter into the prepared baking dish. Smooth batter with a spatula. Bake for 20 minutes, then brush the honey butter onto the cornbread while it cooks. Cook for an additional 10 minutes, for a total of 30 to 35 minutes.
   
   The cornbread is ready when a wooden pick inserted into the center comes out clean.
7. Allow your cornbread to rest before serving
   
   Serve the cornbread with more warm honey butter!

Recipe Variations

• Add additional flavor: If you are looking for a way to jazz up this cornbread, mix in cooked bacon, jalapenos, or cheddar cheese for more savory flavors. Fresh blueberries are also a good addition for a sweet flavor!
• Make muffins: While I love baking this cornbread in a baking dish, you can make cornbread muffins. Fill the batter 3/4 of the way full greased muffin cups. Bake at 400°F for 15 to 25 minutes, until a toothpick inserted into the center comes out clean.
• Make Ahead: While fresh is always best, you can make this cornbread the night before serving. Simply bake the cornbread, allow it to cool to room temperature and then cover it in plastic wrap. Brush it with extra honey butter before serving.

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

@themoodyfoody

💕🤗Thanksgiving recipe series begins with Honey Butter Cornbread which is the perfect Thanksgiving side dish. This recipe is easy because the cornbread is moist and its super easy to make. Try it out. Stayed tuned for epidode 2 #cornbread #honeybutter #honeybuttercornbread #thanksgiving #thanksgivingsides #thanksgivingsidedishes #holidayrecipes #thanksgiving #thanksgivingrecipes

♬ Sunday – HNNY

Frequently Asked Questions

What do I eat honey cornbread with?

This cornbread is a delicious side dish that goes with anything! I love making it with my Lemon Pepper Chicken Thighs, Black Eyed Peas, or my delicious Creamy Mac & Cheese

Can I substitute yellow cornmeal with a different type?

Sure, feel free to experiment with different types of cornmeal. Just keep in mind that the texture and flavor may vary. For me, yellow ground cornmeal is the best. I love using the brand Indianhead.

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

Absolutely! You can use a baking pan of your choice. If the pan size differs from the recommended one, you may need to adjust the baking time.

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

Certainly, adjust the sugar according to your taste preferences. You can start by reducing the sugar and then fine-tuning it in future batches.

How do I know when the cornbread is baking?

Insert a wooden pick into the center, and if it comes out clean or with a few crumbs (not wet batter), your cornbread is ready. It usually takes around 30-35 minutes.

I don’t like corn, can I omit it?

The creamed corn helps keep the cornbread moist. If you don’t like the texture of corn, you can blend it.

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

Could you wrap the cornbread in an airtight container to keep its freshness? It should stay good for a few days at room temperature. If you want to keep it longer, consider freezing it for an extended shelf life.

Here is an awesome multifunctional set that I use for storing anything that needs to be air tight!

If you love this recipe, please leave me a review! It means a lot to me! <3