Sometimes you just need something warm and golden to go with dinner. This honey butter cornbread is exactly what your family is craving tonight. It is tender, moist, and perfectly sweet. You can have it on the table in just 35 minutes.
This side dish is timely for those chilly evenings. It fills your kitchen with a wonderful toasted aroma. Your whole family will love the soft texture. Let’s get baking!
Why This Honey Butter Cornbread Is a Winner
This recipe is a winner for busy fall weeknights. This honey butter cornbread uses simple pantry staples you already have. The honey adds a lovely floral sweetness to every bite. It is the ultimate comfort food side dish.
Your holiday guests will love this addition to the table. It is much better than any boxed mix. The texture is light and never dry. You will want to make this every week.
Simple Cooking Method
Making this honey butter cornbread is simple and stress-free. You just whisk the dry and wet ingredients separately first. Then, you gently stir them together until just combined. Even beginners can master this easy method. The golden honey glaze on top is the best part.
Ingredients You’ll Need
Most of these items are already in your kitchen cupboards.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 large egg, beaten
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted (for glaze)
- 1 tablespoon honey (for glaze)
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and grease an 8×8 inch square baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, beaten egg, 1/4 cup melted butter, and 1/4 cup honey.
- Pour the liquid ingredients into the dry ingredients and stir until just combined; do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is warm, whisk together the remaining 2 tablespoons melted butter and 1 tablespoon honey.
- Brush the honey butter glaze over the top of the cornbread before serving.
Best Ways to Enjoy It
Serve this warm right out of the oven. It is delicious with a bowl of spicy beef chili. You can also serve it alongside roasted chicken or ribs. For a cozy weekend brunch, try it with fried eggs. Set the table and watch it disappear fast.
Storage & Reheating
Keep leftovers in an airtight container at room temperature. They will stay fresh for up to two days. For longer storage, keep them in the fridge for four days. Reheat individual slices in the microwave for 15 seconds. This helps keep the tender crumb perfectly soft.
Tips for Best Results
- Don’t overmix the batter to keep the texture light.
- Avoid using a dark metal pan to prevent over-browning.
- Use room temperature milk and eggs for a smoother batter.
- Make the glaze while the bread is still in the oven.
- For Thanksgiving, double the batch to feed a larger crowd.
- Brush the glaze on while the bread is still very hot.
Easy Flavor Ideas
- Add a handful of fresh summer corn for extra texture.
- Swap the whole milk for buttermilk for a tangy flavor.
- Use a gluten-free flour blend for a gluten-free option.
- Add diced jalapeños for a sweet and spicy kick.
Quick Answers
Can I make this cornbread ahead of time?
Yes, you can bake it one day early. Simply wrap it tightly and reheat it gently before serving. It stays moist and delicious.
How do I know when the cornbread is done?
Insert a toothpick into the center of the pan. If it comes out clean or with dry crumbs, it is ready. The edges should be golden brown.
Will my kids enjoy this recipe?
Absolutely, kids love the sweet honey flavor. The soft, cake-like texture makes it a huge hit with picky eaters. It is a great lunchbox addition.
I hope this golden cornbread brings warmth to your table. It is the perfect companion for those chilly fall evening meals. Give it a try and enjoy every sweet bite.
— Alex
Ingredients
- 1 cup all -purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sal t
- 1 cup whole milk
- 1 large egg , beaten
- 1/4 cup unsalted butter, melted
- 1/4 cup hone y
- 2 tablespoons unsalted butter, melted (for glaze)
- 1 tablespoon honey (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and grease an 8x8 inch square baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, beaten egg, 1/4 cup melted butter, and 1/4 cup honey.
- Pour the liquid ingredients into the dry ingredients and stir until just combined; do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is warm, whisk together the remaining 2 tablespoons melted butter and 1 tablespoon honey.
- Brush the honey butter glaze over the top of the cornbread before serving.
