Oh, the smell of freshly baked cornbread filling the kitchen… there’s seriously nothing like it! It just screams comfort, doesn’t it? And let me tell you, this Honey Butter Cornbread recipe is my absolute go-to. It’s ridiculously simple, super moist, and has just the perfect touch of sweetness with that glorious honey butter glaze. I remember making this for the first time for a casual family get-together, and it disappeared so fast! My Aunt Carol, who is usually pretty picky, raved about it for weeks. It’s the kind of recipe that makes you feel like a pro baker without even trying, and honestly, who doesn’t love a warm, tender slice of cornbread with their favorite meal?
Why You’ll Love This Honey Butter Cornbread
Trust me, this isn’t just any cornbread. It’s that perfect bite you’ll be craving again and again!
- Super Easy & Quick: Seriously, you can whip this up in about 15 minutes from start to finish. Perfect for weeknights!
- Melt-in-Your-Mouth Moist: No dry crumbs here! The combination of ingredients keeps it unbelievably tender.
- Just the Right Sweetness: It’s got that touch of sugar and the glorious honey butter glaze that balances everything perfectly without being *too* sweet.
- So Versatile: Serve it with BBQ, chili, soup, or just eat it plain! It goes with almost everything.
Ingredients for Perfect Honey Butter Cornbread
Alright, let’s talk about what makes this Honey Butter Cornbread absolutely sing! The beauty of this recipe is that it uses pretty standard pantry staples, but picking the right ones makes all the difference. You probably have most of this stuff already! I always keep my pantry stocked, but if you’re ever in a pinch, remember you can even make heavy cream at home if a recipe calls for it unexpectedly – though we don’t need it here, it’s good to know!
First up, for the main batter, you’ll need:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (I like a good medium grind for texture!)
- 1/3 cup granulated sugar (this gives it that lovely hint of sweetness)
- 2 teaspoons baking powder (this is key for a nice lift!)
- 1/2 teaspoon salt (don’t skip this, it balances all the sweet flavors!)
- 1 cup milk (whole milk is best for richness, but 2% works too)
- 1/2 cup unsalted butter, melted (use the good stuff, it really does add up in flavor!)
- 2 large eggs (room temperature is always a little easier to mix in!)
- 1/4 cup honey (this is where a good chunk of that honey flavor comes from!)
And for that dreamy glaze that makes it extra special:
- 1/4 cup unsalted butter, melted (yep, more butter… no regrets!)
- 2 tablespoons honey (for that final glossy, sweet finish)
My little tip: For the butter, make sure it’s melted but not piping hot when you add it to the batter, especially since it’s going into the eggs. And honestly, measuring your flour and cornmeal correctly (spoon it into the cup and level, don’t scoop directly from the bag!) will help ensure your cornbread isn’t too dense.
Step-by-Step Guide to Making Honey Butter Cornbread
Alright, let’s get this delicious Honey Butter Cornbread into the oven! It’s really straightforward, I promise. You’ll feel like a baking wizard by the time we’re done. Just follow along, and we’ll have a golden, fluffy masterpiece in no time! It’s almost as easy as preparing corn on the cob in the microwave, and way more satisfying sometimes!
Preparing the Cornbread Batter
First things first, let’s get that oven preheating to 400°F (200°C). While it’s warming up, grab your favorite 9-inch square baking pan. You want to give it a good grease and a light flouring. This stops it from sticking, which is, you know, *super* important. Now, in a big bowl, go ahead and whisk together all your dry ingredients: the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Give it a good mix to make sure everything is evenly distributed. In a separate, slightly smaller bowl, whisk together your wet ingredients: the milk, that melted 1/2 cup of butter, and your two large eggs. Once those dry and wet ingredients are ready, pour the wet mixture right into the dry. Now, here’s the golden rule: stir until *just* combined. Seriously, don’t go crazy mixing it. A few little lumps are totally fine, and actually good! Overmixing makes cornbread tough, and we want it tender and fluffy. Pour that lovely batter into your prepared pan, spreading it out evenly. It’s almost as simple as preparing easy Tennessee onions!
Baking Your Honey Butter Cornbread to Perfection
Pop that pan into the preheated oven. You’re going to want to bake it for about 20 to 25 minutes. Keep an eye on it, though! Every oven is a little different. The best way to tell if it’s done is to stick a wooden skewer or a toothpick right into the center. If it comes out clean, with no wet batter clinging to it, then you’ve got perfectly baked cornbread! You might see a few moist crumbs, and that’s totally okay. It means it’s moist and delicious. If there’s still wet batter, give it a few more minutes and test again. While it’s baking, you can get started on that amazing glaze so it’s ready to go the second the cornbread comes out.
Creating the Irresistible Honey Butter Glaze
This glaze is ridiculously easy and it’s what takes this cornbread to the next level. It’s basically just two ingredients! In a small bowl, whisk together the remaining 1/4 cup of melted unsalted butter and the 2 tablespoons of honey. That’s it! Seriously, it’s so simple. Once your cornbread is out of the oven, it’s still nice and warm. Grab a fork and poke holes all over the top of the cornbread. This is like little pathways for the glaze to soak into. Slowly and evenly pour that glorious honey butter mixture over the warm cornbread, letting it drizzle down into all those holes you made. It smells heavenly at this stage, doesn’t it? Think of these honey-roasted carrots – that same sweet, buttery goodness is about to soak into your cornbread!
Tips for the Best Honey Butter Cornbread
Now, this Honey Butter Cornbread recipe is pretty foolproof, but I’ve picked up a few little tricks over the years that just make it *that* much better. You know, those little things that elevate it from good to absolutely fantastic. It’s like knowing how to really make oat bread that’s actually moist, or knowing that simple ingredients can create amazing flavors like in these savory zucchini cookies.
First off, don’t overmix the batter! I know I mentioned it before, but it bears repeating. A few lumps are your friend when it comes to tender cornbread. Overmixing develops the gluten in the flour way too much, and hello, tough, chewy bread. Gentle is the name of the game here. Also, make sure your baking powder is fresh! An old baking powder doesn’t have the same oomph, and you need that lift for a nice fluffy texture. You can test it by putting a little in hot water – if it fizzes, it’s good to go!
For an extra burst of flavor, especially if you love a slightly more complex sweetness, try using honey with a stronger flavor profile, like wildflower or buckwheat honey, in the glaze. For the batter, if you want to get a little fancy, you can actually substitute about a quarter cup of the all-purpose flour with more cornmeal for an even corn-ier flavor, though I usually stick to the classic ratio.
Serving Suggestions for Your Honey Butter Cornbread
Okay, so you’ve got this amazing Honey Butter Cornbread cooling on the rack, and you’re wondering what to serve with it. My favorite thing? It’s honestly versatile enough to go with almost anything hearty! Think of it as the perfect sidekick for some amazing BBQ pulled pork sliders or a big ol’ bowl of chili. It’s also absolutely divine alongside a rich, savory dish like a slow-braised beef roast. Honestly, a warm slice with a smear of butter is a meal in itself, but pairing it with your favorite comfort food just makes everything better!
Storage and Reheating Instructions
So, what happens if you manage to have any leftovers of this delightful Honey Butter Cornbread? Lucky you! To keep it tasting as fresh as possible, let it cool down completely first. Then, wrap it up really well in plastic wrap or tuck it into an airtight container. It’ll stay good at room temperature for a day or two, or you can pop it in the fridge for up to 4-5 days.
When you’re ready for another slice, reheating is a breeze! For that just-baked goodness, I love popping a slice in a moderate oven (around 350°F or 175°C) for about 5-10 minutes. If you’re in a total rush, the microwave works too – just zap it for 20-30 seconds. It’ll be warm and delicious in no time, ready for more butter or whatever you fancy!
Frequently Asked Questions about Honey Butter Cornbread
Got questions about this amazing Honey Butter Cornbread? I’ve got you covered! It’s a pretty straightforward recipe, but sometimes you just want a little extra reassurance, right? Let’s dive into some common things people ask.
Can I make this Honey Butter Cornbread recipe dairy-free?
Oh, absolutely! Swapping out dairy is totally doable. For the milk, just use your favorite non-dairy milk like almond, soy, or oat milk. And for the butter? There are some fantastic dairy-free butter substitutes out there now that work wonderfully in both the batter and the glaze. Just measure them cup-for-cup like you would regular butter. The result will still be super delicious!
What kind of cornmeal is best for this recipe?
For this Honey Butter Cornbread, I really love using a medium-grind yellow cornmeal. It gives you a nice texture – you can feel those little cornmeal bits, but they’re not hard or gritty. Fine-grind is okay too if you prefer a smoother bread, but avoid coarse-grind, as those bits might not get fully tender during baking. Good old yellow cornmeal is your best bet for that classic cornbread vibe!
How do I prevent my cornbread from being dry?
The number one rule for moist cornbread? Don’t overmix the batter! Seriously, as soon as those wet and dry ingredients just come together, stop stirring. A few lumps are perfectly fine and actually a good thing. Also, using melted butter and milk (whole milk is great if you have it) definitely adds to the moisture. And finally, don’t overbake it! That toothpick test is your best friend. Pull it out as soon as it comes out clean, or with just a few moist crumbs clinging to it, and you’ll have a perfectly tender slice every time.
Nutritional Information (Estimated)
Just a heads-up, these numbers are estimates, okay? What you end up with can vary a bit depending on the exact brands of ingredients you use and, you know, how generously you glaze it! But for a standard slice of this delicious Honey Butter Cornbread, you’re looking at roughly:
Per serving (1 piece):
- Calories: 250
- Fat: 12g (Saturated Fat: 7g)
- Carbohydrates: 30g (Sugar: 15g)
- Protein: 4g
- Sodium: 200mg
And of course, it’s a great source of carbs for energy! If you’re curious about nutrition for other things, check out some healthy drinks!
Print
Honey Butter Cornbread
- Total Time: 40 min
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A simple recipe for moist and flavorful cornbread with a honey butter glaze.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
- 1/4 cup unsalted butter, melted (for glaze)
- 2 tablespoons honey (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Grease and flour a 9-inch square baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, 1/2 cup melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cornbread is baking, prepare the glaze by whisking together the remaining 1/4 cup melted butter and 2 tablespoons honey.
- Once the cornbread is out of the oven, poke holes in the top with a fork. Pour the honey butter glaze evenly over the warm cornbread.
- Let the cornbread cool slightly before serving.
Notes
- For a sweeter cornbread, you can increase the sugar to 1/2 cup.
- Add a pinch of cayenne pepper to the batter for a touch of heat.
- Serve warm with butter or your favorite toppings.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cornbread, honey butter, sweet cornbread, easy cornbread, quick bread, side dish