This honey butter cornbread is a light, tall, and tender side that pairs beautifully with dinners, chili, or holiday meals. Rich with butter and brightened by honey in the batter, it’s finished with a creamy homemade honey butter. Best of all, the batter comes together in just one bowl.
I’ve been making variations of this cornbread for years. What makes this version special is honey added to the batter for extra flavor and moisture. It bakes tall and stays soft, and the honey butter takes it over the top.
If you’re interested in other easy treats, try the Oreo brownie cookies, white chocolate cinnamon blondies, or churro chocolate stuffed cookies.
Why You Will Love This
- One-bowl recipe. The cornbread batter mixes in a single bowl; the honey butter is made separately.
- Simple ingredients. Pantry-friendly staples come together quickly for an impressive result.
- Homemade honey butter. A soft, spreadable honey butter adds sweetness and richness to every slice.
Ingredient Notes
- Yellow cornmeal – Regular cornmeal works well; I used Quaker.
- Butter – For the batter, melt and cool the butter slightly so it doesn’t cook the eggs. For the honey butter, use room temperature butter so it whips light and fluffy.
- Honey – Real honey gives the best flavor and texture.
- Oil – Canola or vegetable oil both work.
- Milk – I used 2% milk; whole or other milks can be used as preferred.
Step By Step Instructions
Follow these steps to make and bake the cornbread.
STEP 1: Mix wet ingredients. In a large bowl combine the melted and cooled butter, honey, oil, milk, and eggs.
STEP 2: Add dry ingredients. Stir in the flour, cornmeal, sugar, baking powder, baking soda, and salt until just combined. The batter should be mostly smooth with a few small lumps.
STEP 3: Pour batter. Transfer the batter to a prepared 9×13-inch pan.
STEP 4: Bake. Bake at 350°F for 30–40 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
STEP 5: Cool. Let the cornbread rest for about 15 minutes before cutting. Cutting too soon will make the pieces a bit messy.
STEP 6: Make the honey butter. In a mixing bowl, beat room temperature butter with honey and a pinch of salt on high for about 3 minutes until light and fluffy, then spread on slices.
Baking tips
For the best rise and texture, take the milk and eggs out of the fridge about 2 hours before baking so they come to room temperature. Room temperature ingredients incorporate more evenly and help the cornbread bake up taller.
Also bring the butter for the honey butter to room temperature so it whips into a soft, spreadable consistency. Aim to remove it from the fridge at least 1–2 hours ahead.
FAQ
Yes. You can refrigerate the honey butter, but it’s easiest to spread at room temperature. If chilled on the cornbread, warm briefly in the microwave to soften before serving.
Yes. Use an 8×8 pan and halve the recipe for a smaller batch.
Yes. Cover the pan with foil and reheat in the oven for a few minutes until warmed through when ready to serve.
Storing and Freezing
Store leftover cornbread at room temperature in an airtight container for up to 5 days. Keep the honey butter at room temperature for up to 2 days; after that, refrigerate it.
Freezing
To freeze, wrap or place the cornbread in an airtight container and freeze for up to 30 days. Thaw at room temperature for about an hour and rewarm slightly before serving for best texture.
Other Easy Recipes To Try
If you tried this recipe, please leave a star review below. Tag me on Instagram @stephaniesweettreats if you make it—I’d love to see your photos!
Honey Butter Cornbread
Print Recipe
Ingredients
Cornbread
- 2 1/2 cups All-purpose flour
- 1 cup Yellow cornmeal
- 1 cup White granulated sugar
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Salt
- 1/2 cup Unsalted butter, melted and cooled
- 2 TBSP Honey
- 1/2 cup Oil, canola or vegetable
- 1 1/4 cup Milk, room temperature
- 3 Large eggs, room temperature
Honey Butter
- 1/2 cup Unsalted butter, room temperature
- 3 TBSP Honey
- 1/8 tsp Salt
Instructions
Cornbread
-
Preheat oven to 350°F. Spray a 9×13 pan with nonstick spray, line the bottom and two sides with parchment, and spray again. Melt the butter and let it cool for a few minutes.
-
In a large mixing bowl, whisk together the cooled butter, honey, oil, milk, and eggs. Add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir until just combined.
-
Pour the batter into the prepared pan and bake for 30–40 minutes until lightly golden on top and set in the center.
-
Allow the cornbread to cool in the pan for about 15 minutes before removing and slicing.
Honey Butter
-
Using a mixer with a whisk or paddle, beat the room-temperature butter with honey and salt until light and fluffy.
-
Beat about 3 minutes, then spread over warm or room-temperature cornbread.