Description
This Sweet Honey Butter Cornbread is perfectly moist, tender, and topped with a luscious honey butter glaze that melts into every golden bite. It’s the ultimate comfort food side dish that pairs beautifully with everything from chili to barbecue!
Ingredients
Scale
For the Cornbread:
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- ¼ cup honey
- 6 tablespoons unsalted butter, melted and slightly cooled
For the Honey Butter Glaze:
- 4 tablespoons unsalted butter, softened
- 3 tablespoons honey
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan or 10-inch cast-iron skillet generously with butter or cooking spray. If using cast iron, place it in the oven while it preheats for extra crispy edges.
- Combine dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- Mix wet ingredients: In a medium bowl, whisk together the buttermilk, eggs, honey, and melted butter until smooth and fully incorporated.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. Don’t overmix—a few small lumps are okay! Overmixing will create tough, dense cornbread.
- Pour and bake: Pour the batter into your prepared pan or hot skillet (carefully remove from oven first if using cast iron). Smooth the top with your spatula. Bake for 22-27 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Make the honey butter glaze: While the cornbread bakes, combine the softened butter, honey, and pinch of salt in a small bowl. Mix with a fork or small whisk until smooth and creamy.
- Apply the glaze: As soon as the cornbread comes out of the oven, generously brush the honey butter glaze all over the top while it’s still hot. The glaze will melt into the cornbread, creating that signature glossy, sweet finish.
- Cool and serve: Let the cornbread cool in the pan for 10 minutes before slicing. Serve warm for the best experience!
Notes
- For extra moist cornbread, don’t overbake. Check at 22 minutes and add time as needed.
- The honey butter glaze must be applied while the cornbread is hot for it to soak in properly.
- Room temperature ingredients mix together more smoothly and create better texture.
- For crispy edges, use a cast-iron skillet and preheat it in the oven.
- Store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.
1 slice (based on 12 servings)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 215
- Sugar: 14g
- Sodium: 245mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 52mg