Step 5: Bake
Pour batter into the prepared dish and smooth the top. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Variations
Skillet Cornbread: Bake in a preheated cast-iron skillet for crispy edges.
Honey Jalapeño Cornbread: Add diced jalapeños for a sweet-heat twist.
Honey Cornbread Muffins: Divide batter into muffin tins and bake 14–16 minutes.
Extra Moist Version: Use buttermilk instead of regular milk.
Cheddar Honey Cornbread: Fold in shredded cheddar cheese.
Cooking Notes
Do not overbake—cornbread dries out quickly.
Honey sweetness intensifies slightly as it cools.
Let rest before slicing for best texture.
Use real honey for the best flavor.
Serving Suggestions
Serve Honey Butter Cornbread warm with chili, soups, BBQ, roasted meats, or holiday meals. It’s also delicious topped with whipped honey butter, jam, or served as a breakfast side with eggs.
Tips
Warm cornbread before serving for best flavor.
Brush the top with melted butter right after baking.
Store leftovers tightly wrapped to retain moisture.
Reheat gently to avoid drying.
Prep Time
10 minutes
Cooking Time
25 minutes
Total Time
35 minutes
Nutritional Information (Approximate per slice)
Calories: 310
Protein: 5g
Sodium: 320mg
FAQs
Is Honey Butter Cornbread sweet?
It’s lightly sweet—perfectly balanced, not dessert-like.
Can I make it ahead of time?
Yes, bake ahead and reheat gently before serving.
Can I freeze cornbread?
Yes, wrap tightly and freeze for up to 2 months.
What’s the best pan to use?
A cast-iron skillet gives the best crust, but any baking dish works.
Conclusion
Honey Butter Cornbread is a timeless, comforting recipe that delivers moist texture, rich buttery flavor, and just the right touch of sweetness from honey. Easy to make and endlessly versatile, it’s the kind of side dish that belongs on every table—from casual dinners to holiday feasts. Once you bake it, this cornbread is sure to become a repeat favorite you’ll come back to again and again.
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1 cup yellow cornmeal
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1 cup all-purpose flour
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⅓ cup granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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2 large eggs, room temperature
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1 cup milk or buttermilk
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½ cup unsalted butter, melted
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⅓ cup honey
Optional Honey Butter Topping
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¼ cup unsalted butter, softened
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2 tablespoons honey
Instructions
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk eggs, milk, melted butter, and honey until smooth and fully blended.
Step 4: Combine Batter
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix—the batter should be smooth but thick.
Step 5: Bake
Pour batter into the prepared dish and smooth the top. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Notes
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Do not overbake—cornbread dries out quickly.
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Honey sweetness intensifies slightly as it cools.
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Let rest before slicing for best texture.
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Use real honey for the best flavor.
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