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Honey Butter Cornbread

Sweet, tender cornbread with a golden crust and a slick of honey butter — the side dish that steals the show.

side • prep: 10 min • cook: 20 min • serves 4

Ingredients

For the Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ⅓ cup butter, melted
  • 2 large eggs
  • 2 tablespoons honey

For the Honey Butter

  • 4 tablespoons butter, softened
  • 2 tablespoons honey
  • Pinch of salt

Instructions

  1. Preheat: Heat oven to 400°F (200°C). Grease an 8x8-inch baking pan or cast iron skillet.

  2. Mix dry: Whisk together cornmeal, flour, sugar, baking powder, and salt.

  3. Mix wet: In a separate bowl, whisk buttermilk, melted butter, eggs, and honey.

  4. Combine: Pour wet into dry and stir until just combined. Pour into the prepared pan.

  5. Bake: Cook for 18-20 minutes until golden on top and a toothpick comes out clean.

  6. Make honey butter: While cornbread bakes, mix softened butter, honey, and a pinch of salt. Serve a generous dollop on warm cornbread.

Notes

  • Storage: Keeps covered at room temperature for 2 days or in the fridge for 5 days. Honey butter keeps for 2 weeks refrigerated.
  • Variations: Add diced jalapeños and cheddar for a savory version. Fold in fresh corn kernels in summer.
  • Tips: Don’t overmix — a few lumps are fine and keep the cornbread tender.