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honey butter cornbread in a 10-inch iron skillet.
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Honey Butter Cornbread

This homemade honey butter cornbread is moist, buttery, and perfectly sweetened with a hint of saltiness! It has that classic cornbread texture without being cakey and is finished with plenty of homemade honey butter.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Holidays, Side
Cuisine: American
Servings: 12
Author: Julie Maestre

Equipment

  • 10-inch cast iron skillet Or a 9x13 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.
  • 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 9x13-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

Calories: 392kcal | Carbohydrates: 50g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 353mg | Potassium: 226mg | Fiber: 2g | Sugar: 24g | Vitamin A: 615IU | Vitamin C: 0.03mg | Calcium: 91mg | Iron: 2mg