Go Back

Honey Cornbread

Honey cornbread with tender crumb and a warm honey-butter topping. Baked golden in an 8x8-inch pan, then brushed while hot for a glossy melt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sugar
Wet ingredients
  • 1 cup whole milk
  • 2 eggs large
  • 0.33 cup honey
  • 0.5 cup butter melted
Topping
  • 2 tbsp honey softened butter topping for brushing
  • 2 tbsp butter soft butter for topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 400F, then grease an 8x8-inch baking pan.
  2. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar.
  3. Whisk whole milk, eggs, honey, and melted butter, then stir into the dry ingredients just until combined.
Bake
  1. Pour the batter into the greased pan.
  2. Bake 20-25 minutes until golden and a toothpick comes out clean.
Finish with honey-butter topping
  1. Mix honey and soft butter, then brush over the warm cornbread before slicing.

Notes

For the best tender crumb, stop mixing as soon as the batter is just combined—overmixing can make cornbread tough. Store covered in the refrigerator up to 4 days. Freeze baked cornbread (sliced or whole) up to 2 months; thaw and rewarm in a 300F oven until soft. For a lighter option, use 1/2 the butter in the topping or swap in a plant-based butter that melts well.