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This honey butter cornbread is perfectly sweetened with a hint of saltiness, thanks to the salted butter! It’s moist, buttery, and has that perfect cornbread texture without being cakey.
After baking, I poke holes all over and pour plenty of homemade honey butter on top so it soaks into every bite. It’s seriously so good!
Table of Contents
Why You’ll Love This Recipe
- Perfectly sweetened: The sweetness from the sugar and honey is balanced by the salted butter, so it’s not overly sweet.
- The perfect texture: Moist and tender with that classic cornbread texture, but not cakey!
- Loaded with honey butter: The honey butter soaks right into the cornbread, making every bite extra delicious.
- Easy to make: Simple ingredients and minimal prep work.
- Perfect for any occasion: Serve it for Thanksgiving, Christmas, BBQs, or alongside your favorite comfort foods.
Ingredients You’ll Need
See the recipe card below for ingredient quantities and complete instructions.
- Yellow cornmeal: Adds that classic cornbread flavor and texture.
- Salted butter: Adds richness, flavor, and a little saltiness that balances out the sweetness.
- Vegetable oil: Helps keep the cornbread moist, even after it cools.
- Whole milk: I recommend whole milk for the best flavor and texture.
- Eggs: Make sure they’re at room temperature so they mix evenly into the batter.
- Honey butter: Make as much or as little as you like! I doubled my original honey butter recipe because I wanted plenty to soak into the cornbread.
FAQs
Is this cornbread very sweet?
Not at all! Even though I used a full cup of sugar, the salted butter balances everything out beautifully. It’s perfectly sweetened with just a hint of saltiness, which is exactly what I wanted. And the honey butter makes it even better without being overwhelmingly sweet!
Can I add extra honey butter?
Absolutely! You can make as much honey butter as you like. I doubled the original recipe and poured it all over the cornbread after poking holes in it. You can also save some extra honey butter to spoon over individual slices right before serving.
Can I make this in a 9×13-inch baking dish?
Absolutely! I used a 10-inch cast iron skillet, but a 9×13-inch baking dish works as well. Just keep in mind that the cornbread will be thinner and may bake a little faster, so start checking it early.
Why do you poke holes in the cornbread?
Poking holes allows the honey butter to seep into the cornbread instead of just sitting on top. It makes the cornbread even more moist and flavorful.
Top Tips
- Don’t overbake it! I baked mine for 25 minutes, then broiled it for just 1–2 minutes to give the top a beautiful golden color. Keep a close eye on it while broiling because it can burn quickly. Overbaking will dry out your cornbread.
- Use a cast iron skillet if you have one. I used a 10-inch cast iron skillet, but a 9×13-inch baking dish works too.
- Let it cool before adding the honey butter. I let mine cool for 15 minutes before poking holes all over with a fork.
- Add as much honey butter as you like! I doubled the recipe and poured it all over the cornbread. You can make extra and spoon a little more over each slice when serving. So good!
- Serve it warm. This cornbread is especially delicious when it’s slightly warm and the honey butter has had time to soak in.
Storage
Store leftover cornbread in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 15–20 seconds or until warmed through. You can also spoon a little extra honey butter over the top before serving!
Love Cornbread? Check these other recipes out…
- Cream Cheese Cornbread Muffins
- Caramelized Onion Cornbread
- Honey Jalapeno Cheddar Cornbread
- Sweet Potato Cornbread
Watch Me Make This Recipe…
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Honey Butter Cornbread
Equipment
- 10-inch cast iron skillet Or a 9×13 baking dish
Ingredients
For the Cornbread
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup salted butter, melted
- ½ cup vegetable oil
- 1 ⅓ cups whole milk
- 2 large eggs, room temperature
- 2 tablespoons salted butter, for the skillet
For the Honey Butter
- ½ cup salted butter , melted
- ¼ cup honey
Instructions
- Preheat your oven to 350°F. Add 2 tablespoons of salted butter to a 10-inch cast iron skillet and place it in the oven until the butter melts.
- In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, vegetable oil, whole milk, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Avoid overmixing.
- Carefully remove the hot skillet from the oven. Pour the cornbread batter into the skillet over the melted butter and gently smooth out the top.
- Bake for 25 minutes, or until the cornbread is set in the center and a toothpick inserted comes out clean or with a few moist crumbs.
- Broil for 1–2 minutes, just until the top is lightly golden. Keep a close eye on it because it can burn quickly. Don’t overbake or the cornbread will turn out dry.
- Allow the cornbread to cool for 15 minutes.
- To make the honey butter, whisk together the melted butter and honey until well combined.
- Use a fork to poke holes all over the cornbread. Slowly pour the honey butter mixture evenly over the top, allowing it to soak into the holes.
- Slice and serve warm. If desired, spoon a little extra honey butter over each slice right before serving. Enjoy!
Notes
- A 9×13-inch baking dish can be used instead of a 10-inch cast iron skillet. Start checking for doneness earlier because the cornbread may bake faster.
- Don’t overmix the batter, or the cornbread can become dense.
- Broiling is optional, but it gives the top a beautiful golden finish.
- Make as much honey butter as you like! I doubled my original recipe and poured it all over the cornbread. Feel free to make extra to spoon over individual slices when serving.
- Avoid overbaking! That’s the easiest way to end up with dry cornbread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
