There is something irresistibly comforting about a warm slice of cornbread, and this Honey Butter Cornbread Recipe takes that simple pleasure to a whole new level with a perfect balance of sweet honey, creamy butter, and tender corn kernels. Every bite offers a delightful mix of texture and flavor that feels like a big hug on a plate. Whether you’re serving it alongside your favorite chili, breakfast eggs, or just enjoying it plain, this recipe is guaranteed to become a cherished favorite in your kitchen.
Ingredients You’ll Need
To make this Honey Butter Cornbread Recipe shine, we rely on straightforward, kitchen-friendly ingredients that each play a crucial role in building the perfect texture, flavor, and color. These pantry staples come together easily to create that golden, tender crumb you’ll fall in love with.
- Yellow cornmeal: The star ingredient, offering that authentic cornbread grainy texture and lovely color.
- Flour (white or whole wheat): Helps bind everything together and adds structure to the bread.
- Sugar (optional): Adds a touch of sweetness that balances the savory notes; feel free to skip if you prefer it less sweet.
- Baking powder: Essential for that light, fluffy rise that makes each bite so tender.
- Ground cinnamon: A subtle warm spice that enhances the honey’s natural sweetness.
- Fine sea salt: Enhances all the flavors and keeps the sweetness from getting cloying.
- Buttermilk: Adds tang and moisture, tenderizing the crumb beautifully.
- Sweet corn kernels (canned or frozen): Bursting with juicy pops of corn flavor throughout each slice.
- Honey: Natural sweetness that caramelizes slightly during baking for a golden crust.
- Melted butter: Brings rich, silky moisture and that unmistakable buttery taste.
- Large egg: Helps bind the batter and gives it structure.
How to Make Honey Butter Cornbread Recipe
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to a toasty 425°F. Lightly grease a 7×11 rectangular baking dish—this ensures your cornbread won’t stick and comes out in beautiful squares that are easy to serve.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together your cornmeal, flour, sugar, baking powder, ground cinnamon, and salt. Mixing the dry ingredients thoroughly at this stage ensures even distribution of flavors and a consistent texture throughout your cornbread.
Step 3: Blend the Wet Ingredients
Pour the buttermilk, corn kernels, honey, and melted butter into a blender and blend until smooth. Next, add the egg and pulse just until incorporated—be careful not to overblend here or the egg could scramble, which might affect the texture.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients bowl and gently stir just until everything is moistened and combined. Overmixing can result in tough cornbread, so keep it tender by mixing lightly.
Step 5: Bake and Cool
Pour the batter into your prepared dish and slide it into the oven. Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let your Honey Butter Cornbread cool slightly in the pan before slicing, so those perfect squares hold together.
How to Serve Honey Butter Cornbread Recipe
Garnishes
A little extra honey drizzled warm over the top right out of the oven takes this cornbread from wonderful to utterly divine. Fresh herbs like chopped chives or a sprinkle of smoked paprika can add a savory twist if you’re serving it alongside a heartier meal.
Side Dishes
This Honey Butter Cornbread Recipe pairs beautifully with any Southern-inspired dish—think chili, pulled pork, or a creamy vegetable stew. It’s also fantastic alongside a big green salad for a light, comforting lunch.
Creative Ways to Present
You can transform this cornbread into a sweet breakfast treat by splitting a warm piece and sandwiching it with crispy bacon and a fried egg. Or cut into little cubes for cornbread croutons topping your leafy greens or soups, adding a lovely sweet crunch.
Make Ahead and Storage
Storing Leftovers
Wrap your baked cornbread tightly in plastic wrap or store it in an airtight container and refrigerate for up to 3 days to maintain moisture and flavor. It reheats beautifully, so you can enjoy it fresh even days later.
Freezing
This recipe freezes wonderfully! Just cut the cornbread into squares after it cools completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. It will keep for up to 2 months.
Reheating
To bring back that oven-fresh taste, warm leftover or thawed cornbread in a preheated oven at 350°F for about 10 minutes. You can also microwave slices with a damp paper towel for 20-30 seconds to keep it moist and soft.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar added to it and let it sit for 5 minutes to mimic buttermilk’s tangy effect. This keeps your cornbread tender and flavorful.
Is it necessary to blend the wet ingredients?
Blending ensures the honey, butter, and corn are evenly mixed and creates a smooth batter, but if you don’t have a blender, you can stir the ingredients vigorously to combine, just be sure the honey is well incorporated.
Can I make this recipe gluten-free?
Absolutely! Swap out the flour for your favorite gluten-free flour blend. The texture will be slightly different but still deliciously moist and tender.
What if I don’t want sweet cornbread?
You can reduce or omit the sugar and honey for a more savory version, and even add cheese or herbs for extra flavor. This Honey Butter Cornbread Recipe is versatile and adaptable to your tastes!
How thick should the batter be?
The batter should be pourable but thick enough to hold some shape. If it feels too dry, add a splash more buttermilk. If too runny, a little extra cornmeal will help firm it up.
Final Thoughts
If you’re looking for a cornbread recipe that feels like a warm embrace, this Honey Butter Cornbread Recipe is calling your name. Its perfect balance of sweet honey, tender crumb, and buttery richness makes every slice impossible to resist. Give it a try, share it with friends, and watch it quickly become a beloved staple in your home.
Print
Honey Butter Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 to 9.9 slices
- Category: Bread
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Honey Butter Cornbread is a moist, sweet, and comforting classic southern bread. Made with a blend of yellow cornmeal, flour, and a touch of cinnamon, it features a harmonious sweetness from honey and sugar, enriched with creamy buttermilk and butter. Perfectly baked to a golden crust, this cornbread is ideal served warm alongside soups, chili, or your favorite dinner dishes.
Ingredients
Dry Ingredients
- 1.5 cups yellow cornmeal
- 1/2 cup flour (white or whole wheat both work)
- 1/4 cup sugar (optional)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1 1/2 cups buttermilk
- 1 cup sweet corn kernels (canned or thawed from frozen)
- 1/4 cup honey
- 1/3 cup melted butter (slightly cooled)
- 1 large egg
Instructions
- Prep: Preheat the oven to 425°F. Lightly grease a 7×11 rectangular baking dish to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, combine the yellow cornmeal, flour, sugar, baking powder, ground cinnamon, and sea salt. Stir thoroughly to evenly distribute all dry ingredients.
- Mix wet ingredients: In a blender, add the buttermilk, corn kernels, honey, and melted butter. Blend until smooth to create a cohesive wet mixture. Add the egg and blend again just until smooth; avoid overmixing to prevent scrambling the egg.
- Make batter: Pour the wet mixture from the blender into the bowl with the dry ingredients. Stir gently and just until the batter is combined to maintain a tender texture.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool slightly in the pan before cutting into 9 or 9.9 squares. Serve warm for the best flavor and texture.
Notes
- Using buttermilk contributes to a tender crumb and a slight tang, but regular milk with a tablespoon of vinegar can be a substitute.
- The sugar is optional; omit it if you prefer a less sweet cornbread.
- Do not overmix the batter after adding the wet ingredients to avoid a dense texture.
- You can use canned or frozen corn; just ensure frozen is thawed before blending.
- For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk with an acid substitute for buttermilk.
