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Cornbread with Honey Butter

This Cornbread with Honey Butter is a comforting classic! Fluffy, sweet, and topped with luscious honey butter, it’s perfect for any meal or snack.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 8 servings

Ingredients

For the Cornbread

  • 1 cup cornmeal for that classic corn flavor and texture
  • 1 cup all-purpose flour balances the cornmeal and gives structure
  • 1/4 cup sugar adds a touch of sweetness
  • 1 tablespoon baking powder helps the bread rise and stay fluffy
  • 1/2 teaspoon salt enhances all the flavors
  • 1 cup milk keeps the batter moist and tender
  • 1/4 cup vegetable oil adds moisture without overpowering flavor
  • 2 large eggs binds everything together and adds richness
  • 1/4 cup honey added to the batter

For the Honey Butter

  • 1/2 cup unsalted butter softened, for the luscious honey butter spread
  • 1/4 cup honey for the honey butter

Instructions

Cornbread with Honey Butter

  • Preheat your oven to 400°F (200°C). Lightly grease your 9-inch square baking pan with butter or oil to prevent sticking.
  • In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make sure everything is evenly combined for an even rise.
  • In a separate bowl, whisk 1 cup milk, 1/4 cup vegetable oil, and 2 large eggs until smooth. Add 1/4 cup of the honey to the wet ingredients and whisk again to incorporate.
  • Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix — a few lumps are totally fine and help keep the cornbread tender.
  • Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  • While the cornbread bakes, mix 1/2 cup softened unsalted butter with the remaining 1/4 cup honey in a small bowl. Use a fork or a hand mixer to combine until smooth and creamy.
  • Once the cornbread is done, let it cool for 5 minutes before slicing. Serve warm with generous dollops of honey butter that will melt right into the crumb. It’s pure bliss.

Equipment

  • Mixing bowls
  • Whisk
  • 9-inch square baking pan
  • Measuring cups and spoons
  • Spatula
  • Knife or butter spreader

Notes

  • For a dairy-free version, substitute milk with almond or oat milk and butter with a plant-based alternative.
  • Do not overmix the batter to keep the cornbread light and fluffy.
  • Check doneness at 20 minutes with a toothpick to avoid dry cornbread.
  • Make honey butter ahead and store it in the fridge; bring to room temperature before serving.