The smell of fresh cornbread wafting through the kitchen is very nostalgic, especially when it’s a recipe that has been passed down through the family. Honey Butter Cornbread is more than just a side dish; it’s a work of art that will make you feel at home in the South. The addition of buttermilk’s tangy richness and pure honey’s floral sweetness takes this version of cornbread to a whole new level. The bread turns out to be very moist and sponge-like, which is different from other cornmeal-based recipes that tend to be dry. This cornbread is meant to be the main dish at the table, whether you’re serving it with a hot bowl of chili, slow-cooked pinto beans, or savory collard greens.
We make sure that the crumb is always soft by using melted butter instead of shortening and focusing on the “wet-to-dry” mixing method. This recipe is great for people who want a restaurant-quality cornbread that is easy to make and brings back memories of “Grandma’s house.” Every part of this dish, from the golden-brown crust to the last drizzle of honey-butter, is made to taste the best. Get ready to eat the best cornbread you’ve ever had.
Recipe Overview
- Cuisine: Southern American
- Course: Side Dish / Bread
- Difficulty: Easy
- Servings: 9-12 squares
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Calories per Serving: Approximately 320 kcal (including honey butter glaze)
Ingredients
- Wet Mixture: 1 cup melted butter, ¾ cup white sugar, ½ cup honey, 2 large eggs, and 1 ½ cups buttermilk.
- Dry Mixture: 1 ½ cups yellow cornmeal, 1 ½ cups all-purpose flour, 1 tbsp baking powder, and ½ tsp salt.
- Honey Butter Glaze: 2 tbsp melted butter mixed with 2 tbsp honey.
- Pan Prep: Extra butter or non-stick spray for the baking dish.
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking dish (or a similar size) with butter to ensure a non-stick surface and extra flavor.
- Mix Sweeteners & Fat: In a large bowl, whisk together the melted butter, sugar, and honey until well incorporated.
- Add Eggs: Incorporate the eggs one at a time, whisking after each addition until the batter is smooth and pale.
- Add Buttermilk: Slowly pour in the buttermilk while continuing to whisk. This ensures the batter remains aerated and moist.
- Combine with Dry Ingredients: Add the cornmeal and salt, then finally the flour. Crucial Tip: Fold the dry ingredients in gently using a spatula just until you see no more white flour pockets. Do not overwork the batter, or the bread will become tough.
- Bake: Pour the thick batter into the prepared dish and level it with a spatula. Tap the dish on a cutting board to release air bubbles. Bake for 40 to 45 minutes.
- The Toothpick Test: Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s done.
- Glaze & Serve: While still warm, whisk together the extra melted butter and honey. Drizzle the glaze generously over the top of the cornbread. Let it sit for a few minutes to absorb before slicing into squares.
Honey Butter Cornbread Squares
Tender, sweet-buttermilk cornbread with a glossy honey-butter finish
- 1 cup melted butter
- ¾ cup white sugar
- ½ cup honey
- 2 large eggs
- 1½ cups buttermilk
- 1½ cups yellow cornmeal
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp melted butter
- 2 tbsp honey
- Extra butter or non-stick spray
- 9×9-inch baking dish (or similar)
Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish generously with butter (or spray).
Mix Sweeteners & Fat
In a large bowl, whisk melted butter, sugar, and honey until glossy and fully combined.
Add Eggs
Whisk in eggs one at a time until the batter turns smooth and slightly paler.
Add Buttermilk
Slowly whisk in buttermilk to keep the mixture aerated and ultra-moist.
Fold in Dry Ingredients
Add cornmeal and salt, then flour and baking powder. Fold gently just until no dry pockets remain (don’t overmix).
Bake
Pour batter into the dish, level the top, and tap once to release bubbles. Bake 40–45 minutes.
Test for Doneness
Insert a toothpick into the center — it should come out clean or with a few moist crumbs.
Glaze & Serve
Whisk 2 tbsp melted butter + 2 tbsp honey. Drizzle over warm cornbread, let it soak for a few minutes, then slice into squares.
Conclusion
Mastering this Honey Butter Cornbread is a game-changer for any home cook. The magic lies in the high moisture content provided by the buttermilk and honey, which creates a texture that is almost cake-like yet retains the rustic grit of the cornmeal. One of the most important takeaways from this recipe is the “residual heat” technique: by turning off the oven and letting the bread sit for the final few minutes, you prevent the edges from drying out while ensuring the center is fully set. This subtle detail is what separates a good cornbread from a legendary one.
Common FAQ about Honey Butter Cornbread
Why use buttermilk instead of regular milk?
The acidity in buttermilk reacts with the baking powder to create carbon dioxide bubbles, ensuring a better rise and a tender crumb.
What is the role of honey besides sweetness?
Honey is a humectant, meaning it attracts and retains moisture, preventing the cornbread from drying out.
What is the function of the sugar/honey combo?
Sugar helps with browning (Maillard reaction), while honey provides the characteristic “floral” depth and moisture.
Does the temperature of the eggs matter?
Room-temperature eggs emulsify better with the melted butter, creating a smoother batter.
Why use baking powder instead of baking soda?
Baking powder is a complete leavening agent (containing its own acid), providing a more reliable lift for heavy cornmeal batters.
Can I use white cornmeal?
Yes, but yellow cornmeal is traditional for this recipe as it has a stronger “corn” flavor and better color.
What happens if I overmix the batter?
Overmixing develops too much gluten in the flour, resulting in a tough, rubbery, or “holey” cornbread.
What is the “thick batter” indicator?
A thick batter helps suspend the cornmeal particles so they don’t sink to the bottom during the early stages of baking.
What is the “residual heat” technique?
Turning off the oven and letting the bread sit for a minute uses the oven’s remaining energy to finish the center gently.
Can I use a cast-iron skillet?
Yes; it will produce a much crunchier, darker crust, though you may need to adjust the bake time.
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