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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!
If you love my recipes, try my other Southern stapes like my Banana Pudding, and Smothered Chicken.
Table of Contents
- Why everyone loves this recipe
- Ingredients you’ll need to make this Cornbread
- How to make it step-by-step
- Mix your dry ingredients
- 2. Mix your Wet Ingredients
- Combine wet and dry ingredients
- Mix and Bake
- Let’s make Honey Butter Cornbread with @themoodyfoody Toni Chapman
- FAQ of Making Honey Butter Cornbread
- What do I eat honey cornbread with?
- Can I substitute yellow cornmeal with a different type?
- Can I use a different pan instead of an 11×13 pan?
- Is it possible to reduce the amount of sugar for a less sweet cornbread?
- How do I know when the cornbread is baking?
- I don’t like corn, can I omit it?
- How long can I store the cornbread, and is there a special storage method?
- Honey Butter Cornbread Recipe
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- I like to use Indianhead brand. I find that it is the best!
- 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 makes your cornbread rise
- Salt- Just a pinch of salt, I use kosher!
- Milk- This creates a thick batter!
- Eggs- I use large eggs
- Creamed corn- This is my secret! trust me, it makes the cornbread creamy, and delicious
- Vegetable Oil- You need oil to make your cornbread smooth and buttery
- Honey- You can also use agave, but honey is best
- Butter- Unsalted butter for this recipe
How to make it step-by-step
Mix your dry ingredients
Combine flour, baking powder, salt, white sugar.
2. Mix your Wet Ingredients
In a separate bowl, combine milk, eggs, oil, and creamed corn.
Combine wet and dry ingredients
3. Make a well (a hole in your dry mixture) and pour wet mixture into dry
Mix and Bake
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
What do I eat honey cornbread with?
You can eat this cornbread 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 11×13 pan?
Absolutely! You can use a baking pan of your choice. If the pan size. differs from the recommended one, you can 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
Honey Butter Cornbread
Ingredients
- 2 cups yellow cornmeal
- 2 cups all purpose flour
- 1 can creamed corn 15 oz
- 2 tablespoons baking powder
- 1 teaspoon of salt
- 1 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
Honey Butter
- 4 tbsp honey
- 4 tbsp butter
Instructions
- Preheat the oven to 400 degrees and grease your cast iron skillet or baking pan
- In a medium bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the milk, creamed corn, oil, and egg until well combined.
- Make a well in the dry ingredients (create a small hole), then slowly add the wet mixture into the dry mixture and stir until blended.
- Pour into the prepared pan and bake for 25-35 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 airtight container. Enjoy and use whenever needed
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was worried about the creamed corn at first, but it came out delicious!
This is always a hit at my family get-togethers, I always gotta make like 2/3 pans LOL
This is a hit in my house! Everyone loves when I make it and its the best tasting Cornbread! Thank you for sharing your recipe!
OMG, amazing cornbread recipe! Thank you for sharing this. Very delicious and my family couldn’t get enough of it! Please keep doing what you do. You’re a master at your craft.
This is the best cornbread recipe I have ever tried! It was moist with just the right amount of sweetness. I have made this for several events and each time I make it I get rave reviews! I have even halved the recipe to make for my family of 5 and it turned out just as good as the regular recipe! Another winning recipe, Toni!
how would i change this if I would like to make muffins? I want to bring to work and think that muffins would be easier to cut/share…. but the time would be different? i was thinking 15-20 minutes – I’ve made this recipte 3- 4 times and I’m going to include it in my thanksgiving spreaad this upcoming year – I’ve also made her mac and cheese – Toni you are amazing!!!!!
I followed this recipe when making corn bread for the first time. Absolutely AMAZING! Ive made it about three times now and everyone i’ve given some to has said this is the tastiest corn bread ever. The canned cream corn is a game changer! Thank you so much for sharing this! Now im making your crab rangoon dip for the game tonight! Love your videos girl!!
First time making cornbread from scratch. Usually I buy a box of jiffy but since I was making the Marry Me Soup and I love bread I gave it a try. Amazing! So moist. It melts in your mouth. If I could give it 10 stars I would. Thank you for another amazing recipe!
Delicious and very easy to make. My oven is broken so I had to use a small table top toaster oven and it still came out perfect! The recipe is fool proof.