Honey Butter Cornbread is one of the best sides of all time!
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 honey butter cornbread, they’ll beg you to make it all the time!
Why everyone loves this recipe
- It’s Moist- 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 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!
Ingredients you’ll need to make this Cornbread
- Yellow Cornmeal
- All-purpose flour
- White Sugar
- Baking Powder
- Salt
- Milk
- Eggs
- Creamed corn
- Vegetable Oil
- Honey
- Butter
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
FAQ of Making Honey Butter Cornbread
1. 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.
2. Can I use a different pan instead of a cast iron skillet?
Absolutely! You can use a baking pan of your choice. Adjust the baking time accordingly if the pan size differs from the recommended one.
3. Can I 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.
4. How do I know when the cornbread is done 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 20 to 25 minutes.
5. Can I make this recipe without a cast iron skillet or baking pan?
Yes, you can experiment with muffin tins for individual servings or other oven-safe dishes. Just adjust the baking time accordingly.
6. How long can I store the cornbread, and is there a special method for storing it?
Wrap the cornbread in an airtight container to maintain 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!
Honey Butter Cornbread
Ingredients
- 2 cups yellow cornmeal
- 2 cups all purpose flour
- 1 can creamed corn 15 oz
- 2 tbsp baking powder
- 1 tsp of salt
- 1 cup granulated sugar
- 2 eggs
- 2 cup milk
- 2/3 cup vegetable oil
Honey Butter
- 2 tbsp honey
- 2 tbsp butter
Instructions
- Preheat oven to 400 degrees and grease your cast iron skillet or baking pan
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt
- In a separate bowl, combine milk, creamed corn, oil, and egg. mix well.
- Add wet mixture into dry mixture and stir until blended.
- Pour into the prepared pan and bake for 25 minutes. Your cornbread is ready if you insert a wooden pick in the center comes out clean.
- Serve warm.
For honey butter
- Melt butter and honey and drizzle over cornbread
For Storage
- wrap in an air tight container
- enjoy and use whenever needed
This cornbread recipe was EXCELLENT! My husband and I loved it. It stayed moist for four days. I halved the recipe because it was only the two of us. Also your Puerto Rican oxtails are delicious!
This recipe is amazing!! It was a hit this year at the potluck, there were no pieces left & people were asking for more. The corn bread had a beautiful golden brown crisp on the outside with a fluffy & moist inside. Not dry at all. I did have to bake it a little longer for about 45 mins, not sure if my tins were too small so the corn bread was higher so it took more time, but still turned out great!
TONI…this is THE BEST #HoneyButterCornBread EVER!!!!!!
Thank you for sharing your easy recipe…it was such a HIT with my family tonight and it paired soo well with my Greens. This is another #ForeverFavoriteRecipe that I will continue to make with my dinners from here on out🫶🏽🫶🏽🫶🏽🫶🏽🫶🏽😋😋😋😋
#EasyPeasy #DeliciousVibesOnly
This is my new favorite cornbread recipe and was a hit in my household. The creamed corn is a must. I thought it might leave behind pieces of corn in the cornbread, but I was surprised it did not and actually made for a moist, delicious cornbread. The honey butter was amazing, and I made extra to have some on the side once the cornbread was cut. Thank you for sharing this!!!
I used this recipe today for thanksgiving dinner and my family has not stopped talking about it! Toni’s honey butter corn bread was a hit and is now part of the menu for all upcoming holiday dinners. Thank you Toni!
This was such a hit at Thanksgiving by popular demand I had to make another batch today! Try it you’ll love it!
The best cornbread I have tasted and made in my entire life lol – thank you and can’t wait to try more of your recipes.
I tried this cornbread recipe and it was amazing!!! It was my first time making cornbread and it was a win all because of you!!! Thank you so much for sharing your recipes for free!!!
Literally the best cornbread recipe out there !!! The cream of corn definitely gave it a kick to intensify the flavor in the mixture ! Omg it takes heavenly ! I won’t be making cornbread no other way !
This will be a staple from now on.Your recipe was such a huge hit this Thanksgiving. Everyone kept saying how much they loved it and kept going back for more. I was so happy. ☺️ I was asked to make another one this weekend. They also asked for the recipe and I gladly directed them to your site. 10/10 would recommend. Thank you so much Toni!!!
I never liked cornbread! Till this recipe!! I got the wrong can of corn so I had to make my own cream of corn lol, but it was so yummy!
The crust and edges especially from cast iron was my favorite part. If I coulda made this in a muffin tin I’m sure everyone would have loved it cos you get your own edges. Thanks for this recipe!
Wow, this cornbread is absolutely incredibly. My friends couldn’t get enough and I feel like I want to eat it for every meal. I will ONLY use this recipe henceforth. A brilliant creation.
I’ll officially never be using box cornbread again! This recipe is SO easy and hands down one of the best cornbreads I’ve tasted. The whole family loved it, even my husband who isn’t a fan of cornbread!
I made this cornbread for a Friendsgiving and it was a HIT ! Everyone loved it !! You will not be disappointed. Thank you, Toni !
This recipe is winner every time I pull it out the chamber! I use a mix of yellow and white cornmeal because I prefer the finer texture. This time around I used white cream of corn and I think I prefer that as well because you can’t see the kernels as much and it ends up a being a pleasant surprise when you bite into it. I also cut slits into the bread when it’s still baking, about 25 minutes into cooking, before adding the honey butter and placing it back to get stiff. I feel like a true baker when I make this bread. This is one of my guaranteed hits now, thanks so much Toni, for sharing this gem!