Cornbread with Honey Butter

This soft and tender cornbread with honey butter has been my secret weapon for casual BBQs and holiday tables alike. It comes together in one bowl and pulls double duty as both a comfort food and a showstopper thanks to the golden crust and sweet buttery finish. Spread with plenty of honey butter while still warm for an extra memorable treat.

I fell in love with this recipe one Thanksgiving when I needed a side that would please picky eaters and impress the cooks. Since then my family requests it for all the big gatherings and even weeknight dinners when comfort is needed.

Ingredients

• All purpose flour: gives sturdy structure while keeping it soft
• Yellow cornmeal: brings traditional cornbread flavor and beautiful color medium grind for texture fine works too
• Light brown sugar: adds subtle sweetness and enhances the moist crumb use fresh soft sugar
• Aluminum free baking powder and baking soda: provide lift and a fluffy crumb
• Fine sea salt: sharpens all the flavors
• Unsalted butter: creates a rich taste and moist texture melt and cool before mixing
• Neutral flavored oil: keeps the crumb tender without adding strong flavors avo or canola both work
• Whole milk: moistens and binds use fresh and gently warmed
• Sour cream: ups the moisture and adds a slight tang for balance
• Large eggs: hold everything together and give the bread lightness use at room temperature
• Honey for the topping: offers natural sweetness mild wildflower honey works beautifully
• Quality ingredients: matter here Choose fresh eggs and dairy well stored cornmeal for the perfect crumb

Instructions

Prep the pan:

Preheat oven to four hundred degrees Fahrenheit and line a nine inch square baking dish with parchment to prevent sticking and for easy lifting

Mix the dry ingredients:

In a large bowl vigorously whisk together the flour cornmeal brown sugar baking powder baking soda and salt until perfectly blended Check the bottom of your bowl to ensure no clumps are hiding

Mix the wet ingredients:

In a separate bowl whisk melted and cooled butter oil warm milk sour cream and eggs until the mixture is smooth glossy and completely combined

Combine the batters:

Pour wet into dry scraping out every drop Mix with a sturdy spatula just until no dry streaks of flour remain Overmixing makes tough cornbread so stop as soon as the batter is blended

Rest the batter:

Let the batter sit uncovered at room temperature for ten minutes This hydrates the cornmeal so the finished bread is tender and moist

Bake the bread:

Spread batter evenly into prepared dish smoothing the top Gently tap the pan to release air Bake for twenty five to thirty minutes until golden brown on top and a toothpick in the center comes out clean or with a few moist crumbs

Make and brush honey butter:

Stir together melted butter and honey until smooth Brush generously over the hot cornbread fresh from the oven Let cool a bit then slice and enjoy while warm every bite will have that golden glaze

Honey butter is my favorite part I have memories of rushing to brush it over the warm bread while my family circled the table waiting for their first piece Slathered with the golden butter this cornbread brings instant smiles

Storage Tips

Let cornbread cool completely before storing to avoid sogginess Wrap well or place in an airtight container It keeps on the counter up to two days in the fridge for up to five days and in the freezer for three months Thaw overnight and reheat gently in a low oven

Ingredient Substitutions

You can swap fine cornmeal for a more delicate crumb If you are out of sour cream try an equal amount of plain Greek yogurt For a dairy free option use almond milk and vegan butter The recipe turns out just as delicious with light olive oil in place of canola

Serving Suggestions

This bread pairs beautifully with chili soups roasted veggies or fried chicken Try serving it as a breakfast treat with extra honey butter and a side of seasonal fruit For a BBQ cut into wedges and make mini sandwiches with pulled pork or shredded chicken

Cultural and Historical Notes

Cornbread has deep roots in American cuisine especially in the South and Midwest Traditional recipes featured cornmeal and buttermilk baked over open flames The addition of honey butter is a modern twist that truly elevates the comforting base with sweetness and richness

Seasonal Adaptations

Bake with fresh local corn kernels mixed into the batter during summer Add diced jalapeños or crumbled cooked bacon for a savory kick in colder months Substitute pumpkin puree for half the sour cream in autumn for a subtle change Helpful notes Use parchment to prevent sticking and give clean slices Resting the batter before baking guarantees a soft crumb Avoid overmixing for fluffiest results

Success Stories

I have made this cornbread for birthdays football parties and potlucks and it never disappoints Guests end up asking for the recipe and secretly hoping there will be leftovers The honey butter topping is often the part people talk about the most

Freezer Meal Conversion

Bake and cool without adding honey butter Wrap tightly and freeze for up to three months When ready to serve warm gently in a low oven and brush with fresh honey butter It tastes just like new

Make a double batch because leftovers are as good as the first round. This cornbread will become the highlight of your gatherings with its irresistible warmth and flavor.

Common Recipe Questions

→ How do I get a soft and moist crumb?

Use a combination of sour cream, whole milk, and melted butter. Resting the batter for 10 minutes helps hydrate the cornmeal, resulting in a tender texture.

→ Can I make this in a cast-iron skillet?

Yes, preheat the skillet and melt a bit of butter before adding batter. Bake for a slightly shorter time for a crisp crust.

→ What type of cornmeal works best?

Fine or medium yellow cornmeal yields the best texture. Avoid coarse cornmeal, which can make the bread gritty.

→ How do I prepare the honey butter topping?

Stir together melted butter and honey, then brush over the warm bread as soon as it comes out of the oven for rich flavor.

→ Can I add flavor variations or mix-ins?

Yes, fold in up to 1 cup of extras such as jalapeños, shredded cheese, bacon, or ham to the batter before baking.

→ What's the best way to store leftovers?

Let it cool completely, then keep it in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.