If comfort food had a superstar, it would undoubtedly be this Cornbread with Honey Butter Recipe. Imagine biting into a warm, golden square of cornbread that’s perfectly moist with just the right crumb, then melting rich, sweet honey butter over the top for a touch of southern charm in every bite. This recipe strikes that ideal balance between crumbly and tender while delivering a buttery, subtly sweet flavor that’s simply irresistible. Whether it’s a weeknight dinner side, a brunch treat, or just a snack you savor slowly, this cornbread is guaranteed to bring cozy smiles to your table.
Ingredients You’ll Need
The magic of this Cornbread with Honey Butter Recipe comes from its straightforward ingredients, each playing a critical role in flavor, texture, or color. From the hearty cornmeal that gives the cornbread its signature golden hue to the tangy sour cream that keeps it tender, everything here is purposefully chosen for the perfect bite.
- All-purpose flour: Adds structure and lightness to balance the cornmeal’s texture.
- Yellow cornmeal (medium grind): Provides that classic grainy texture and golden color important to traditional cornbread.
- Light brown sugar: Brings just a touch of warm sweetness and depth.
- Aluminum-free baking powder: Helps the cornbread rise to fluffy perfection without any metallic aftertaste.
- Baking soda: Works with sour cream for a gentle lift and tenderness.
- Fine sea salt: Enhances all the sweet and savory flavors.
- Unsalted butter (melted and cooled): Adds richness both in the batter and as the luscious honey butter topping.
- Neutral-flavored baking oil: Keeps the cornbread moist and tender, preventing it from drying out.
- Whole milk (warm): Hydrates the dry ingredients and contributes to the creamy texture.
- Sour cream: Adds moisture and tender crumb with a subtle tang.
- Large eggs (room temperature): Bind everything together and help with leavening.
- Honey: Sweetens the butter topping and ties all the flavors together beautifully.
How to Make Cornbread with Honey Butter Recipe
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to a lively 400 degrees Fahrenheit, and line a 9×9-inch baking dish with parchment paper. This simple prep ensures your cornbread won’t stick and comes out smoothly, setting the stage for an easy release after baking. If you love a rustic touch, using a cast-iron skillet is a fantastic alternative that crisps up the edges deliciously.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt until everything is evenly mixed and uniform in color. This thorough mix brings all dry elements together, giving your batter an even texture and ensuring that every bit of sweetness and lift is distributed throughout the cornbread.
Step 3: Whisk the Wet Ingredients
In a separate bowl, blend the melted and cooled butter with the oil, warm whole milk, tangy sour cream, and eggs. Whisk these ingredients until the mixture is smooth and homogeneous, which helps create that fabulously moist crumb we all crave in great cornbread. The warmth of the milk also gently wakes up the cornmeal for better hydration.
Step 4: Combine Wet and Dry, Then Rest
Pour the wet mixture into the dry ingredients and gently stir until there are no visible dry streaks left. It’s key not to overmix here, or the texture can become dense. Letting the batter rest at room temperature for 10 minutes hydrates the cornmeal fully, which directly translates to a tender, flavorful crumb after baking. Once rested, spread the batter evenly in your prepared pan.
Step 5: Bake to Golden Perfection
Pop your pan into the oven and bake for 25 to 30 minutes until the top turns a beautiful golden shade and a toothpick inserted in the center comes out clean or with a few moist crumbs. This perfect bake time results in cornbread that’s set yet irresistibly tender, ready for the pièce de résistance — the honey butter.
Step 6: Make the Honey Butter Topping
While the cornbread is baking, mix together 4 tablespoons of melted unsalted butter with 3 to 4 tablespoons of honey in a small bowl, adjusting the sweetness to your liking. Once the cornbread comes out of the oven still hot, brush this warm honey butter generously over the top so it melts into every nook and cranny, adding a glossy, sweet finish that takes this recipe over the top. Let it cool slightly before slicing for the best presentation and texture.
How to Serve Cornbread with Honey Butter Recipe
Garnishes
A light sprinkle of sea salt flakes on top of the honey butter can create a delightful sweet-savory contrast that enhances the flavors beautifully. Fresh herbs like chopped rosemary or thyme can add an unexpected aromatic twist that makes each bite feel a little more gourmet.
Side Dishes
This cornbread truly shines alongside smoky barbecue, comforting chili, or hearty stews, making it an excellent addition to any southern-inspired meal. It also pairs wonderfully with a fresh green salad for a lighter, balanced dinner or alongside baked beans and roasted vegetables for a classic home-cooked feast.
Creative Ways to Present
Try cutting the cornbread into rustic wedges and serving it on a wooden board with small bowls of honey butter and extra honey on the side. For brunch, top squares with a dollop of whipped cream cheese and fresh berries for a sweet-savory treat that surprises your guests. The possibilities are as warm and inviting as the cornbread itself.
Make Ahead and Storage
Storing Leftovers
After your cornbread cools completely, wrap it tightly in plastic wrap or place it in an airtight container. It will keep wonderfully at room temperature for up to two days or in the refrigerator for about four days, ready to warm up whenever you get a craving for that honey-sweetened goodness.
Freezing
Cornbread freezes beautifully, too. Simply wrap it tightly in plastic wrap and then foil or place pieces in a freezer-safe bag. It will stay fresh for up to three months, making it an excellent candidate for batch cooking and quick fixes on busy days.
Reheating
To bring your cornbread back to its freshly baked glory, warm individual slices in the microwave for about 20 seconds or reheat the whole pan in a 350-degree oven for 10-15 minutes. Brushing a little extra honey butter on top before warming will revive that melt-in-your-mouth richness effortlessly.
FAQs
Can I use a different type of cornmeal for this Cornbread with Honey Butter Recipe?
Absolutely! While medium grind yellow cornmeal offers that perfect balance of texture and color, you can use fine cornmeal for a softer bread or stone-ground cornmeal for a nuttier, more rustic flavor. Just keep in mind that coarser cornmeal may slightly alter the crumb.
Is there a way to make this cornbread gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend that’s suitable for baking. You might notice a slight difference in texture, but the cornbread will still taste fantastic, especially with the honey butter crowning it.
How can I adjust the sweetness if I prefer less sugar?
You can reduce the brown sugar in the batter by up to half without dramatically affecting texture. For the honey butter, adjust the honey amount to your taste or skip it altogether for a more savory experience.
Can I prepare this recipe in advance before baking?
It’s best to bake the batter fresh once mixed for optimal rise and texture. However, you can prepare the dry ingredients and wet ingredients separately ahead of time and mix just before baking to save time on the day.
What should I do if my cornbread turns out dry?
This cornbread relies on the sour cream and proper hydration time to stay moist. If it comes out dry, consider checking your oven temperature with an oven thermometer or slightly shortening the baking time next round. Adding a bit more sour cream or butter can also help keep it tender.
Final Thoughts
This Cornbread with Honey Butter Recipe isn’t just a side dish; it’s the warm hug of a meal that brings comfort and joy to any table. From its simple, quality ingredients to that sweet buttery topping, it calls for moments of delight in every bite. Give it a try and let it become your go-to recipe for all those moments when you want food that feels like home.
Print
Cornbread with Honey Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 9 to 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Cornbread Recipe with Honey Butter offers a moist, tender crumb and a golden crust, perfectly balancing the sweet cornmeal flavor with a touch of brown sugar and a luscious honey butter topping. Quick and easy to prepare, it’s ideal for a comforting side dish to complement any meal.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal (medium grind or fine yellow cornmeal)
- 1/2 cup packed light brown sugar
- 2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Wet Ingredients
- 8 Tbsp unsalted butter (melted and cooled)
- 1/4 cup neutral-flavored baking oil (canola, avocado, light olive oil, etc.)
- 1 cup whole milk (warm, 100-110°F)
- 1/2 cup sour cream
- 3 large eggs (room temperature)
Honey Butter Topping
- 4 Tbsp unsalted butter (melted and cooled)
- 3–4 Tbsp honey (adjust to taste)
Instructions
- Prep: Preheat your oven to 400°F. Line a 9×9-inch square baking dish or casserole dish with parchment paper. Alternatively, you can prepare a cast-iron skillet as noted.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt until evenly combined.
- Mix the Wet Ingredients: In a separate medium bowl, whisk together the melted and cooled butter, oil, warm milk, sour cream, and eggs until the mixture is smooth and fully incorporated.
- Combine: Pour the wet ingredients into the dry ingredients and gently mix until no dry streaks remain. Take care not to overmix to avoid dense cornbread. Let the batter rest at room temperature for 10 minutes to hydrate the cornmeal, then spread it evenly into the prepared baking dish.
- Bake: Place the dish in the preheated oven and bake at 400°F for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Prepare Honey Butter Topping: In a small bowl, stir together the melted and cooled unsalted butter with honey until smooth. Brush this honey butter generously over the hot cornbread right after baking. Allow to cool slightly before slicing. Serve warm for the best flavor.
Notes
- For a rustic texture and extra flavor, try baking the cornbread in a cast-iron skillet instead of a baking dish.
- Do not overmix the batter to keep the cornbread light and tender.
- Letting the batter rest hydrates the cornmeal, resulting in a moister crumb.
- The honey butter can be adjusted according to your preferred sweetness level.
- Make sure your butter for the wet ingredients and topping is cooled to prevent cooking the eggs prematurely or melting the honey too much.
