If you love cornbread that’s soft, sweet, and comforting, you’re going to be all about this Honey Butter Cornbread Recipe. It’s the kind of cornbread that brings warmth to your table, perfect for cozy family dinners or when you want that little extra homemade touch on the side. I remember making it on a chilly night, and it felt like a little slice of happiness melting in my mouth, especially with that honey butter on top.

This recipe stands out because it’s beautifully moist thanks to the creamed corn and a perfect balance of sugar and honey that’s not overpowering — just the right kind of sweet. Whether you’re pairing it with chili, barbecue, or just grabbing a slice for an afternoon snack, this Honey Butter Cornbread Recipe is downright worth trying and will quickly become a favorite you’ll want to make again and again.

Ingredients You’ll Need

These ingredients come together for a tender, flavorful cornbread with a lovely crumb and sweet undertone. Keep an eye on the quality of your creamed corn — fresh and creamy makes all the difference!

Yellow cornmeal: Choose medium or fine grind for the best texture. Coarse cornmeal can be a bit gritty.
All purpose flour: Balances the cornmeal and keeps the bread tender.
Creamed corn (15 oz can): Adds moisture and subtle sweetness — don’t skip this!
Baking powder: Helps the bread rise nicely, so be sure it’s fresh.
Salt: Enhances flavor and balances sweetness.
Granulated sugar: Gives just enough sweetness without overwhelming the cornbread.
Large eggs: Binds everything and adds richness.
Milk: I use whole milk for creaminess, but 2% works fine too.
Vegetable oil: Keeps the bread moist and tender.
Honey (for the butter): Use good quality honey — it makes a difference in flavor.
Butter (for the honey butter): Unsalted butter is best; you can adjust salt in the recipe.

Variations

I love tweaking this Honey Butter Cornbread Recipe depending on the season or meal. It’s super forgiving, so feel free to make it your own!

Add jalapeños or diced green chiles: For a spicy kick that pairs beautifully with the sweet honey butter.
Use buttermilk instead of regular milk: For a slightly tangier, richer flavor — I’ve done this when serving with southern-style dishes.
Gluten-free flour blend: Swap the all purpose flour if you need gluten-free cornbread. I tested this once and it worked well with a little extra moisture.
Maple syrup instead of honey: If you want a different sweetness profile, maple syrup is a lovely twist on the honey butter topping.

How to Make Honey Butter Cornbread Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 375°F (190°C). I like to use a 9×13 inch baking dish for even baking, but a cast iron skillet gives you a nice crispy crust. Either way, lightly grease the pan with butter or oil so the cornbread doesn’t stick — this little step makes clean-up easier and keeps your edges perfect.

Step 2: Mix Dry Ingredients Together

In a large bowl, whisk together the yellow cornmeal, all purpose flour, baking powder, salt, and sugar until everything’s evenly combined. This helps the baking powder distribute evenly so your cornbread rises just right.

Step 3: Combine Wet Ingredients Separately

In another bowl, crack the eggs and beat them lightly. Then add the milk, vegetable oil, and the whole can of creamed corn (don’t drain it!). Stir everything until well mixed. The creamed corn makes the batter rich and gives it that moist texture I love.

Step 4: Bring It All Together

Slowly pour the wet ingredients into the dry and stir gently. Don’t overmix—stop as soon as you see no more flour pockets. The batter should be thick but pourable. Overmixing can make your bread tough, so trust me, a few lumps are okay!

Step 5: Bake to Golden Perfection

Pour the batter into your prepared pan and spread it evenly. Bake for about 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. I check around the 30-minute mark to see how it’s progressing, because ovens can vary a little.

Step 6: Make the Honey Butter

While the cornbread bakes, soften your butter and mix it with honey. I usually do this in a small bowl, stirring until smooth and spreadable. This honey butter is the star topping that just melts into the warm bread, so don’t skip it!

Step 7: Serve Warm and Spread

Once your cornbread is out of the oven and slightly cooled, spread a generous layer of honey butter over each slice. Trust me, warm cornbread with melted honey butter is pure comfort on a plate.

How to Serve Honey Butter Cornbread Recipe

Honey Butter Cornbread Recipe - Recipe Image

Garnishes

I usually keep it simple with a pat of honey butter, but fresh herbs like chopped thyme or rosemary sprinkled on top add a lovely aroma and subtle freshness. For a little visual flair, a sprinkle of coarse sea salt balances the sweetness nicely.

Side Dishes

This cornbread pairs wonderfully with hearty dishes—think chili, beef stew, or spicy barbecue ribs. I also love serving it alongside sautéed greens or creamy mashed potatoes for a full Southern-inspired dinner.

Creative Ways to Present

For holidays or special occasions, I like to cut the cornbread into small squares or mini muffins and serve them as bite-sized snacks with a dollop of honey butter on top. It’s a crowd-pleaser and looks super inviting on a platter.

Make Ahead and Storage

Storing Leftovers

After your cornbread cools, wrap any leftovers tightly in plastic wrap or store in an airtight container. I keep mine at room temperature for up to 2 days, but if it’s humid, the fridge works well too—just bring it back to room temp before serving.

Freezing

I’ve frozen slices of this Honey Butter Cornbread Recipe successfully by wrapping each piece in foil then placing them in a freezer bag. It freezes beautifully for up to 3 months. Just thaw overnight in the fridge or on the counter before reheating.

Reheating

To keep your cornbread moist when reheating, I recommend warming slices in a low oven (about 300°F) wrapped in foil for 10-15 minutes. You can also pop it in the microwave covered with a damp paper towel for 20-30 seconds if you’re short on time.

FAQs

Can I make this Honey Butter Cornbread Recipe gluten-free?

Yes! Simply replace the all purpose flour with a gluten-free flour blend. I suggest using a blend that includes xanthan gum for the best texture. You might want to add an extra egg or a bit more creamed corn for moisture if needed.
What’s the difference between this and regular cornbread?

This Honey Butter Cornbread Recipe uses creamed corn and a good amount of sugar, which makes it moister and sweeter than traditional recipes. Plus, the honey butter finish adds a unique, delightful touch that regular cornbread often lacks.
Can I prepare the batter ahead of time?

You can mix the dry ingredients and wet ingredients separately in advance, then combine them just before baking. I wouldn’t recommend mixing the batter fully hours before baking because the leavening might lose its power and affect texture.
How do I prevent the cornbread from drying out?

The creamed corn and oil in this recipe help keep it moist, but to avoid drying out, don’t overbake and always store leftovers wrapped tightly. Reheating gently also preserves moisture.

Final Thoughts

This Honey Butter Cornbread Recipe holds a special place in my heart because it brings that perfect balance of sweet, moist, and comforting every time I make it. It’s easy enough for a weeknight dinner yet special enough for guests, and I’m sure you’ll enjoy it just as much. So next time you want to impress with something homemade but simple, give this recipe a try—I promise you won’t be disappointed!