I ain’t getting into the sweet versus savory cornbread debate, boos. I’m just gonna say I like mine both ways! This honey butter cornbread takes everything I love about my honey cornbread and turns it all the way up with more butter, honey, and vanilla. Then I pour a warm honey butter glaze over the top so it soaks into every. single. slice. Serve it with spicy fried chicken and get ya whole life.
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How to Make Honey Butter Cornbread
These step-by-step photos show how to make cornbread with a honey buttery glaze, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Honey Butter Cornbread Recipe
1. Whisk together the dry ingredients
Add the flour, cornmeal, baking powder, and sugar to a large bowl and whisk until combined.
2. Brown the butter
Melt the butter over medium heat until it turns golden brown and smells nutty, then remove it from the heat and let it cool.
3. Mix the wet ingredients
Whisk together the buttermilk, honey, eggs, vanilla, oil, and cooled brown butter until smooth.
4. Finish the honey butter cornbread batter
Slowly add the wet mixture to the dry ingredients and stir until just combined. A few small lumps are good.
PRO TIP: Spray your measuring cup with a lil nonstick spray before adding the honey. It will slide right on out!
5. Pour the batter into the hot skillet
Coat the skillet with shortening and heat it in the oven, then carefully pour in the batter and spread it out evenly.
6. Bake the cornbread and poke holes on top
Bake until the top is golden and a toothpick comes out with a few moist crumbs, then poke small holes all over while the cornbread is still warm.
7. Make the honey butter glaze
Melt the butter and honey together over low heat, then stir in the powdered sugar and salt until smooth.
8. Pour the honey glaze over your sweet cornbread
Pour the honey butter glaze all over the top and let it sink into the holes before slicing.
PRO TIP: I use every bit of the glaze, boos. It may look like a lot when you pour it on, but the cornbread soaks it right up and keeps it moist. If you wanna cut down on the sweetness, make half the glaze with 2 tablespoons each of butter and honey plus 1 tablespoon powdered sugar, or serve it on the side and let everybody drizzle their own slice.
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Full Honey Butter Cornbread Recipe
Honey Butter Cornbread Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Cornbread
- 1/2 cup salted butter 1 stick
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 cup buttermilk room temperature
- 1/2 cup honey
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/3 cup canola or vegetable oil
- Shortening for prepping pan
For the Honey Butter Glaze
- 1/4 cup salted butter
- 1/4 cup honey
- 2 tablespoons powdered sugar optional
Instructions
For the Cornbread
- Preheat the oven to 375 degrees.
- In a saute pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool slightly.
- In a large bowl, whisk together all-purpose flour, cornmeal, baking powder and sugar until well mixed.
- In a separate medium sized bowl, whisk together buttermilk, honey, eggs, vanilla extract, oil, and cooled browned butter.
- Slowly add wet mixture to dry mixture and mix together until just combined. Do not overmix.
- Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in a preheated oven for 4-5 minutes.
- Remove the cast iron skillet from the oven and add cornbread mixture to the skillet. Place back in the oven for 20-24 minutes or until just a few cornbread crumbs come off a toothpick. Remove from the oven.
For the Honey Butter Glaze
- In a small saucepan, melt butter and honey together over low heat. Stir in powdered sugar if using and a pinch of salt until smooth.
To Assemble
- While cornbread is still warm, poke small holes across the top using a toothpick or skewer.
- Pour honey butter glaze evenly over the top and allow it to soak into the cornbread.
- Serve warm.
Notes
How to Store
- Room Temp: Let the cornbread cool completely, then keep it in an airtight container for up to 3 days. Place parchment or wax paper over the glazed top before closing the container so it doesn’t stick.
- Fridge: Store it tightly covered in the refrigerator for up to 5 days. The fridge can firm it up a bit, so I definitely recommend warming your slice.
- Freezer: Wrap individual slices tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheating: Microwave a slice in short bursts until warm, or wrap it in foil and heat it in a 350°F oven. Add a lil extra warm glaze after reheating if you saved some on the side.
Nutrition
Recipe Tips
- Use fine cornmeal. It gives the cornbread a smoother, more tender crumb. Coarse cornmeal can sometimes make it taste gritty.
- Mix with a light hand. Stop as soon as those dry streaks disappear. Overmixing will make your honey cornbread dense and tough.
- Get that skillet screamin’ hot. The batter should start cooking as soon as it hits the pan. That’s how you get those crisp, golden edges.
- Don’t wait for a bone-dry toothpick. A few moist crumbs are the sweet spot. If that toothpick comes out completely dry, your cornbread may already be overbaked.
Serving Ideas
- Chilis: This honey glazed cornbread is just right with Southern chili, white chicken chili, or brisket chili. That sweet n spicy combo is crazy good.
- Soups: Sop up every last drop of chicken and dumpling soup, tomato basil soup, or beef stew with a warm slice.
- Smoky BBQ: Serve your homemade honey cornbread with oven-baked ribs, rib tips, or BBQ chicken.
- Savory Southern Suppers: Plate it up with buttermilk fried chicken, smothered chicken, or beef tips. Now that’s some good eatin y’all!
Recipe Help
You probably added too much flour or baked it too long. Spoon the flour into your measuring cup and level it off instead of scooping straight from the bag. And pull the cornbread when the toothpick has a few moist crumbs.
The batter was most likely overmixed. Once the dry streaks disappear, put the whisk down! Old baking powder can also leave your cornbread flat and heavy, so make sure yours is still fresh.
That baby just needs more time. Loosely cover the skillet with foil so the top and edges don’t get too dark, then keep baking until the center is set. Make sure you’re testing the very middle too, not close to the edge.
The cornbread or glaze may have cooled down too much. Both should still be warm when they come together. Poke plenty of holes across the top, then pour the glaze on slowly so it has time to sink into it.
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