Sweet, tender cornbread with a honey-butter crust
Honey Butter Cornbread
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
8
8 wedges
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A golden, tender cornbread baked in a cast-iron skillet with a sweet honey-butter flavor and crispy, caramelized edges.
Cuisine: American
Category: Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
35 min total time|8 servings|Easy difficulty
A golden, tender cornbread baked in a cast-iron skillet with a sweet honey-butter flavor and crispy, caramelized edges.
AmericanVegetarian
Sarah Chen
(Updated )
This honey butter cornbread is the kind that disappears from the table in minutes. Baking it in a hot cast-iron skillet gives it a shatteringly crispy bottom crust, while the interior stays tender and slightly sweet from a generous pour of honey.
Slather a warm slice with extra honey butter and you have the perfect companion to chili, soups, or barbecue. It is Southern comfort at its simplest and best.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup honey
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 2 eggs
Instructions
- 1
Preheat oven to 400°F. Place a 10-inch cast-iron skillet with 2 tablespoons of butter in the oven to preheat.
- 2
Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- 3
In a separate bowl, whisk buttermilk, eggs, honey, and melted butter. Pour into the dry ingredients and stir until just combined.
- 4
Carefully remove the hot skillet from the oven. Swirl the melted butter to coat, then pour in the batter.
- 5
Bake for 20–25 minutes until golden on top and a toothpick comes out clean. Serve warm with honey butter.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
ButtermilkMilk with 1 tbsp lemon juice
A quick homemade buttermilk substitute.
HoneyMaple syrup
Adds a different sweetness with similar moisture.
All-purpose flourGluten-free flour blend
Makes it gluten-free.
Tips & Storage
Pro Tips
Do not overmix the batter — a few lumps are fine and keep the cornbread tender.
A hot skillet is essential for the crispy bottom crust.
Mix softened butter with honey and a pinch of salt for the ultimate honey butter.
Storage
Store at room temperature wrapped in foil for up to 2 days. Freeze for up to 2 months.
Reheating
Warm in a 350°F oven for 5–8 minutes or in the microwave for 15 seconds.
Nutrition Facts
Per serving (1 wedge) · 8 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates34g
Fat10g
Fiber1g
Sugar6g
Sodium320mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this without a cast-iron skillet?
- Yes. Use an 8x8 baking dish — you will lose the crispy crust but it still tastes great.
- Why does my cornbread taste gritty?
- Use finely ground cornmeal for a smoother texture. Coarse cornmeal is more rustic.
You May Also Search For
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →