Honey Butter Cornbread

Honey Butter Cornbread is the ultimate comfort food that combines sweet, buttery richness with the hearty texture of cornbread. If you’re craving something cozy, moist, and absolutely irresistible, this is the recipe for you. In just about an hour (including prep and baking), you’ll have a golden, flavorful loaf (or pan‐full) that’s perfect alongside chili, soups, barbecues, or even as a stand‑alone treat. This version incorporates creamed corn for added moisture, a honeyed butter glaze for extra sweetness, and a balance of cornmeal and flour that yields the best of both worlds—moist but with just enough crumb. Let’s dive in and make some magic happen!

Why You’ll Love This Recipe

• The honey butter glaze bakes into the top and seeps slightly inside, giving you pockets of sweetness in every bite.

• Using creamed corn in the batter ensures the cornbread stays moist and less likely to dry out.

• It’s easily made in bulk (in a 13×9 pan) so it’s perfect for gatherings, potlucks, or meal prep.

• The texture balances — soft crumb from the flour + cornmeal’s grainy bite.

• Versatile and crowd‑pleasing: serve warm with extra honey butter, or alongside stews, beans, soups, or garden vegetables.

Ingredients

For the Cornbread

• 2 cups yellow cornmeal

• 2 cups all‑purpose flour

• 1 can (15 oz) creamed corn

• 2 tablespoons baking powder

• 1 teaspoon salt

• 1 cup granulated sugar

• 2 large eggs

• 2 cups milk

• ⅔ cup vegetable oil

For the Honey Butter

• 4 tablespoons honey

• 4 tablespoons butter

Tip: Use room temperature eggs and milk so the batter mixes more smoothly.

Step‑by‑Step: How to Make Honey Butter Cornbread

1. Prepping the Honey Butter Glaze

   • In a small saucepan over low heat, melt the butter until fully liquid.

   • Gradually stir in the honey until well combined.

   • Remove from heat and set aside. (If desired, you can melt butter and honey in the microwave in a microwave‑safe bowl in 20‑second bursts, stirring in between.)

2. Prepare Oven and Pan

   • Preheat your oven to 400 °F (about 200 °C).

   • Grease a 13×9‑inch baking pan (or cast‑iron skillet) with butter or nonstick spray.

3. Mix the Dry Ingredients

   • In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.

4. Mix the Wet Ingredients

   • In another bowl, combine milk, creamed corn, vegetable oil, and eggs. Mix until uniform.

5. Combine Wet and Dry

   • Make a well (a small depression) in the center of the dry ingredients.

   • Pour the wet mixture slowly into the well, gently stirring from the center outward until everything is just blended. Avoid overmixing.

6. Bake and Glaze

   • Pour the batter into your greased pan, smoothing the top.

   • After about 20 minutes of baking, remove the pan briefly and brush the top generously with the honey butter glaze.

   • Return to the oven and bake for an additional 10–15 minutes, until golden brown and a toothpick inserted in the center comes out clean (or with just a few moist crumbs).

   • Total bake time ≈ 30–35 minutes.

7. Cool & Serve

   • Let the cornbread rest (cool slightly) in the pan for 10‑15 minutes before cutting.

   • Serve warm, ideally with extra honey butter on the side.

Helpful Tips

• Don’t overmix the batter — stir just until combined. Overmixing can make for a tougher crumb.

• Pan choice matters: a cast iron skillet gives crispier edges; a metal or glass 13×9 pan yields more uniform softness.

• Room temperature wet ingredients (milk, eggs) help things combine smoothly and rise more steadily.

• Check early by testing with a toothpick after 25 minutes — ovens vary.

• Even glazing: when brushing the honey butter halfway, try to reach the edges so the top draws in sweetness uniformly.

• Extra moisture: if your cornbread seems a bit dry on the edges, brush a little melted butter right before serving.

Substitutions and Variations

• Flour alternatives: You can use part whole wheat flour (e.g. ½ cup whole wheat + 1½ cups AP) for a nuttier flavor, though texture may be denser.

• Sugar swap: Replace granulated sugar with brown sugar for a deeper caramel note.

• Milk alternatives: Use buttermilk or a mix of water + milk (e.g. 1½ cups milk + ½ cup water) — buttermilk adds tang and reacts with the baking powder.

• Oil substitute: You can replace vegetable oil with melted coconut oil, melted butter, or even light olive oil (flavor will shift).

• Savory twist: Skip or reduce sugar and add chopped green chiles, corn kernels, or shredded cheese for a savory version.

• Maple butter glaze: Swap honey for maple syrup (or half honey, half maple) in the glaze for a different sweet profile.

Storage Instructions

• After the cornbread has cooled fully, wrap tightly in plastic wrap or transfer to an airtight container.

• Store at room temperature for up to 2 days.

• To keep longer, refrigerate for up to 5 days (though flavor and texture may shift slightly).

• To freeze, wrap slices individually (or the whole loaf) in plastic + foil, and freeze up to 2–3 months.

• Reheat by wrapping in foil and warming in a 300 °F (150 °C) oven for 10–15 minutes (or microwave slices for 20–30 seconds).

Nutritional Information

Here’s an approximate breakdown per serving (assuming 12 equal portions):

• Calories: ~ 340 kcal

• Total Fat: ~ 14 g

  • Saturated Fat: ~ 4 g

• Carbohydrates: ~ 48 g

  • Sugars: ~ 18 g

• Protein: ~ 6 g

• Fiber: ~ 2 g

• Sodium: ~ 300 mg

⚠️ Note: These values are estimates and will vary depending on your brands, exact measurements, and portion sizes.

Serving Suggestions

• Serve warm with extra honey butter drizzled on top.

• Pile beside spicy chili, black bean soup, white chicken chili, or greens to balance textures.

• Top with whipped cream cheese or honey‑butter spread for brunch.

• Cube leftover cornbread and use as croutons for savory salads (especially if doing a less sweet version).

• Serve alongside barbecue, pulled pork, grilled vegetables, or roasted meats.

Frequently Asked Questions About Honey Butter Cornbread

Q: Can I make this in a round skillet instead of a 13×9 pan?
Yes — you can use a 9‑ or 10‑inch cast iron skillet or round metal cake pan. Baking time may differ (check around 25 minutes onward). The edges may crisp more in cast iron.

Q: Why did my cornbread turn out dry?
Possible causes include overbaking, too much flour (measurement error), or overmixing. Try reducing bake time slightly, check earlier, and stir just until combined. Also ensure your wet ingredients (milk, eggs) are fresh and at room temperature.

Q: Can I reduce the sugar or skip the honey butter glaze?
Absolutely — you can reduce sugar to ¾ cup (or even ½ cup) if you like less sweetness, though texture and browning may shift. Skipping the honey butter glaze makes it less sweet but still tasty — just serve with butter or jam on the side.

Q: How do I tell when it’s done?
Insert a wooden toothpick in the center — if it comes out clean or with a few moist crumbs, it’s done. Also, the edges should pull slightly from the pan, and the top will be a golden, lightly domed color.

Q: Can I double or halve this recipe?
Yes — you can halve it to bake in an 8×8 pan (check bake time, around 20‑25 minutes). Doubling is also possible if you have two pans or a larger baking vessel — just ensure even depth and adjust time as needed.

Conclusion

Thank you so much for trying this Honey Butter Cornbread with me. I hope it brings warmth, sweetness, and comfort to your table — whether you serve it with chili on a chilly evening or as a special side at brunch. It’s one of those recipes I keep returning to because it’s simple yet super satisfying, with that touch of honeyed glaze that makes it feel extra special. I truly believe you’ll enjoy the soft crumb, the sweet highlights, and how easy it is to whip up. Happy baking — savor each bite, and thank you for sharing in this delicious journey with our food-loving community!