This honey butter cornbread is an ideal side for dinner, holidays, or a bowl of chili. It bakes tall and fluffy, with a rich buttery crumb and a hint of honey throughout the batter. A simple homemade honey butter is whipped and spread on top for an extra touch of sweetness. Best of all, the batter comes together in one bowl.
I’ve made variations of this cornbread for years for holiday meals and casual weeknight dinners. Adding honey to the batter gives a warm, delicate flavor that sets this version apart.
If you enjoy easy dessert and snack recipes, consider trying other simple treats like Oreo brownie cookies, white chocolate cinnamon blondies, or churro chocolate stuffed cookies.
Why You Will Love This
- One-bowl recipe. The cornbread batter mixes in a single bowl; only the honey butter is made separately.
- Simple ingredients. Pantry staples come together quickly for a comforting side.
- Honey butter topping. A light, whipped honey butter finishes the cornbread for extra flavor and shine.
Ingredient Notes
- Yellow cornmeal: A medium-grind yellow cornmeal works well; I used a common grocery brand.
- Butter: For the batter use melted then cooled butter; for the honey butter use room-temperature butter so it whips light and fluffy.
- Honey: Use real honey for the best flavor and texture.
- Oil: Canola or vegetable oil are good neutral choices.
- Milk: I used 2% milk, but whole or lower-fat milk can be used depending on preference.
Step By Step Instructions
Follow these steps to make and bake the cornbread.
STEP 1: Preheat and prepare pan. Preheat the oven to 350°F. Spray a 9×13 pan with nonstick spray, line the bottom and two sides with parchment, and spray the parchment. Melt the butter and let it cool slightly.
STEP 2: Mix wet ingredients. In a large bowl, combine the melted cooled butter, honey, oil, milk, and eggs until blended.
STEP 3: Add dry ingredients. Add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir until just combined; the batter will be mostly smooth with a few small lumps.
STEP 4: Pour batter and bake. Pour the batter into the prepared 9×13 pan and smooth the top. Bake for 30–40 minutes, until the top is lightly golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
STEP 5: Rest before slicing. Let the cornbread cool in the pan for about 15 minutes before lifting it out on the parchment and slicing. Cutting too soon while very warm may be messy.
STEP 6: Make the honey butter. With a mixer, beat room-temperature butter, honey, and a pinch of salt on high for about 3 minutes until light and fluffy. Spread on slices or serve alongside.
Baking tips
For the best rise and texture, take the milk and eggs out of the fridge about 1–2 hours before baking so they reach room temperature. Room-temperature butter is also essential for making a soft, easily whipped honey butter.
FAQ
Yes. You can chill the honey butter and warm portions briefly in the microwave before serving, but it spreads best at room temperature.
Yes. Halve the recipe and bake in an 8×8 pan; the baking time may be slightly shorter—check for doneness after 20–30 minutes.
Yes. Store the baked cornbread covered with foil and reheat in the oven for a few minutes until warmed through.
Storing and Freezing
Store leftover cornbread at room temperature in an airtight container for up to 5 days. The honey butter will keep at room temperature for about 2 days; after that refrigerate it.
Freezing
To freeze, wrap slices or the whole loaf tightly in plastic wrap and place in an airtight container or freezer bag for up to 30 days. Thaw at room temperature for about an hour and warm slightly before serving for the best texture.
Other Easy Recipes To Try
If you try this recipe, please leave a star review below and tag @stephaniesweettreats on Instagram to share your results. I hope you enjoy it!
Honey Butter Cornbread
Print Recipe
Ingredients
Cornbread
- 2 1/2 cups All-purpose flour
- 1 cup Yellow cornmeal
- 1 cup White granulated sugar
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Salt
- 1/2 cup Unsalted butter, melted and cooled
- 2 TBSP Honey
- 1/2 cup Oil, canola or vegetable
- 1 1/4 cup Milk, room temperature
- 3 Large eggs, room temperature
Honey Butter
- 1/2 cup Unsalted butter, room temperature
- 3 TBSP Honey
- 1/8 tsp Salt
Instructions
Cornbread
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Preheat oven to 350°F. Spray a 9×13 pan with nonstick spray and line the bottom and two sides with parchment. Melt the butter and let it cool for 5 minutes.
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In a large bowl, mix the melted cooled butter, honey, oil, milk, and eggs. Add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir until just combined.
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Pour the batter into the prepared pan and bake for 30–40 minutes until lightly golden on top and a toothpick comes out clean.
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Allow the cornbread to cool in the pan for 15 minutes before removing and slicing.
Honey Butter
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Using a mixer or hand mixer, beat room-temperature butter, honey, and salt until light and fluffy—about 3 minutes.
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Spread the whipped honey butter on warm or cooled cornbread and serve.