Ready to bake a batch of Honey Butter Cornbread?
A true comfort food meal is never the same without Honey Butter Cornbread – and this is the recipe you need. I have been baking cornbread this way for over 10 years. Our family, friends and lovely readers have praised this simple recipe for just as long! It always brings the food-happy groans to the table.
What should you serve with Honey Butter Cornbread? Try these!
• Crispy Fried Chicken Tenders
• Mexican Grilled Steak Salad with Honey Lime Dressing
• Easy Roasted Summer Vegetables
• Slow Cooker Turkey Chili
• Grilled Chili-Lime Chicken Fajita Salad
Honey Butter Cornbread
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course: Appetizer, Side Dish Servings: 12 slices
Ingredients
1/2 cup (1 stick) butter melted
2/3 cup granulated sugar
2 Tbsp. honey
2 large eggs
1-1/4 cups buttermilk shaken well
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
For drizzling after baking:
1/4 cup butter melted
2 Tbsp. honey
Instructions
Preheat your oven to 350 degrees F. Lightly grease a square baking dish (about 8×8 inches).
In a medium bowl, stir butter, sugar and honey together. Whisk in eggs one at a time. Whisk in buttermilk. Add cornmeal, flour, salt and baking soda. Do not over-mix. As soon as the flour disappears, stop mixing.
Pour batter into prepared baking dish. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, combine 1/4 cup melted butter and 2 Tbsp. honey in a small bowl.
Poke top of cornbread gently all over with a fork. Pour honey-butter mixture all over cornbread. (This makes the crumb extra moist!) Let sit for 5 minutes before slicing and serving.
Slice, serve warm, and enjoy!
Notes
Optional add-ins:
Shredded cheddar cheese
Fresh blueberries (trust me, amazing!)
Minced jalapenos
Fresh sweet corn kernels
Chopped peaches
Chopped crispy bacon
