This tender, moist, and almost cake-like Honey Cornbread will be the best bread to grace your supper table. It’s filled with flavors like nutty, rich brown butter, and sweet honey and I’m sure it will impress all who try it! Serve this honey cornbread up with all your favorite chilis, soups, and stews, or on your Thanksgiving table for a nice change from regular cornbread.
Brown Butter Honey Cornbread is here Honey Child! Cornbread has been a staple in my household for as long as I can remember.
With a corporate working mom, I grew up on Jiffy cornbread as the quick bread of choice for weeknight dinners. But I would enjoy a homemade batch whenever we visited my big mama in Mississippi or whenever my auntie was making cornbread dressing.
Whether your preference is Southern-style cornbread (savory with no sugar added, thank you very much) or Northern-style (a nice sweet cake-like kick is mighty fine indeed), there is no denying that cornbread is quite the comfort food.
If you love cornbread recipes, try some other variations such as Corn Pone, Corn Spoonbread, or these Corn Muffins.
What Is Honey Cornbread?
I set out to create a brown butter honey cornbread recipe that would kick the traditional kind up a notch. I started with adding brown butter to the mix, which is a big fixation for me nowadays if you haven’t quite noticed yet. It just adds so much depth of flavor! Then I threw in some honey to sweeten the deal.
By creating a more cake-like texture with the addition of flour, this brown butter cornbread with honey had me singing with delight after adding a pat of butter. I loved how it melted down the sides as I took a nice warm slice from my cast iron skillet to partake in.
Why You’ll Love This Recipe
- Rich Flavor and Nutty Aroma: Brown butter adds a nutty and caramelized flavor to the cornbread followed up by the honey which creates a sweet and savory contrast that many people find irresistible.
- Balance of Sweet and Savory Notes: The rich, savory browned butter and yellow cornmeal perfectly balances out the sweetness from the honey.
- Comfort Food Appeal: Add this browned butter cornbread with honey to any meal to make it feel more homey, comforting, and satisfying.
- Versatility: Enjoy this honey cornbread as a side dish with savory dishes like chili, barbecue, or southern favorites such as fried chicken.
- Homemade Cornbread: Made from scratch with simple ingredients and easy-to-follow steps.
Ingredients
The key ingredients that truly make this recipe fantastic are the following:
- Cornmeal: Use yellow cornmeal for a more colorful cornbread.
- Flour: Flour helps create a balanced texture when used along with the cornbread.
- Baking Powder: Gives this cornbread the perfect lift.
- Sugar: Southern cornbread is almost always sweet but we are just using a bit of sugar since we also add honey.
- Buttermilk: This ingredient adds delicious moistness and a rich tangy flavor.
- Honey: For more sweetness but it also adds its unique flavor to the cornbread.
- Butter: The butter is essential! And we brown it, adding a nutty flavor that takes this cornbread over the top!
- Eggs: Eggs are used for steady structure and the egg yolks also add richness.
- Vanilla: Vanilla extract is a lovely flavor and almost makes this cornbread almost taste cake-like, and I love it!
How To Make Honey Cornbread
Cornbread is a very easy batter to mix and bake. It doesn’t require a lot of elements, and this recipe is more of a dump-and-stir recipe.
Step 1: Make the Browned Butter
The real element that requires more time in this recipe is the browning of butter.
- Melt the butter over medium heat in a small saucepan or skillet.
- A white foam will begin to appear over the top of the butter. You’ll know your butter is ready when it becomes amber-brown and wonderfully fragrant. Remove it from the heat and allow it to cool.
Step 2: Mix the Cornbread
- Whisk together the all-purpose flour, cornmeal, baking powder, and sugar until it’s well mixed.
- Combine the buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil in another bowl and mix everything together with a whisk.
- Slowly add the wet mixture to the dry mixture.
- Mix together until they are well combined.
- Coat a cast iron skillet with some shortening until it’s fully covered. Heat it in your preheated oven for 4-5 minutes.
- Remove the cast iron skillet from the oven and add the cornbread mixture to the skillet. Return it to the oven and bake until it’s done.
Tips for Making the Best Homemade Honey Cornbread
- Tip for Adding Honey. Spray the measuring cup with a coating of non-stick spray before adding the honey. This makes it slide out quite easily into the mixture and means less cleanup and no scraping!
- How to Make Buttermilk. If you don’t have buttermilk in your house, make your own! Add a teaspoon of lemon to milk or even coconut milk and allow it to sour then add to this recipe.
- How to Bake Crisp Edges of Cornbread. It’s all about heating the skillet with oil first! In my family, we use bacon grease but you can use lard or even shortening and add to a cast iron skillet. Then place it in the hot oven and allow it to get hot before pouring in our cornbread mixture. The cornbread mixture will cook right away when it hits the heated pan and hot oil. It creates two amazing different textures.
- Watch the Butter While It Browns. This step can go from golden to burnt in just minutes so keep an eye on it while it’s cooking. Don’t wander off or try to focus on other tasks as you may forget about it.
- The Grain of Cornmeal Matters. Cornmeal comes in different grains from coarse to fine. Any will work for this honey cornbread recipe but it will definitely affect the texture of your cornbread. Coarse cornmeal will create a crunchier, gritty style of bread with lots of texture whereas fine cornmeal makes a more cake-like texture.
Popular Substitutions & Additions
- Honey Jalapeno Cornbread: Stir in some diced fresh or jarred jalapenos right at the end of mixing.
- Pumpkin Cornbread: Believe me it’s a winning combination to add some pumpkin into the mix to make a moist and delicious pumpkin cornbread. It’s perfect for the fall!
- Berry Cornbread: Add a cup of blueberries and gently fold it into the cornbread mixture right before transferring it to the dish to cook. This addition is perfect especially when you’re looking for a sweeter, more dessert-like cornbread.
- Gluten-Free: Swap the regular all-purpose flour for your favorite gluten-free flour blend. Cornmeal is gluten-free but may be processed in facilities that also process flour which may cause cross-contamination. Be sure to check your package for gluten-free labeling especially if you’re ultra-sensitive.
- Swap the Brown Butter for Melted Butter: You’ll be missing out on the flavor the browned butter gives this cornbread but it will still cook up fine and taste good.
What to Serve with Sweet Honey Cornbread
Here are some amazing ideas for serving up our fresh-baked cornbread.
- Southern Style Veggies and Sides: Combine it with other favorites such as Collard Greens, Mustard Greens, and Hoppin John.
- Enjoy it With a Bowl of Beans: It goes great with a bowl of Pinto Beans, Black-Eyed Peas, or Red Beans and Rice.
- Serve It as a Side Dish: With delicious main dishes such as Brown Sugar Mississippi Pot Roast, Fried Chicken, Chicken Fried Steak, and Fried Pork Chops.
- Spread It With A Topping: Enjoy it with some maple syrup, more honey, honey butter, apple butter, or any other spread you love!
- Perfect with Chilies and Soups: Try it with my White Chicken Chili or a bowl of Homemade Tomato Soup.
How to Store & Reheat
- Make sure to cool the cornbread completely before storing it. Place the cornbread in a well-sealed container or resealable bag in a single layer. Line the bottom of the container or bag with a piece of paper towel and place another paper towel on top.
- Enjoy your leftover cornbread at room temperature or you can reheat it for a few seconds in the microwave or wrap it in foil and heat in a 350° F oven for 8-10 minutes or until heated through.
How long will browned butter honey cornbread last?
Your cornbread should last up to three days when stored properly and kept at room temperature. You can extend its shelf-life by placing it in the fridge for up to five days.
Can I freeze honey cornbread?
Yes, you can! Store it in the same I explained above and then freeze it for up to three months. Thaw it out in the fridge overnight and serve or reheat as you prefer.
Frequently Asked Questions
Yes, you can! Use a muffin pan with liners and fill up each opening about two-thirds full. Decrease the baking time to 15-18 minutes.
The simple answer is you can use whatever cornmeal you prefer but here’s my opinion. I prefer using yellow cornmeal for cornbread. I like the color it brings to the bread and it’s what I always grew up using. You can also use different textures of cornmeal. I prefer using stone-ground cornmeal which is a bit more coarse and gives you a cornbread with more texture. You can also use a finer grain of cornmeal for a more delicate texture. It’s totally up to you!
Yes, but you will be missing out on those crispy edges! I highly recommend investing in a cast-iron skillet as they have so many uses but if you don’t have one you can certainly bake your honey cornbread in a 9 x 9 baking pan. There’s no need to preheat the pan in the oven if you’re not using a skillet. Just be sure to grease or spray your pan very well.
The next time you make cornbread for dinner, I hope you try out my browned butter honey cornbread with its rich, nutty notes from the browned butter and the sweet, golden touch of honey. I think you will enjoy the nice change of flavors and discover how well it goes with a wide variety of savory dishes to create warm and satisfying dinners.
More Cornbread Recipes
- Southern Cornbread Recipe
- Hot Water Cornbread
- Jiffy Cornbread Recipe
- Corn Muffin Recipe
- Sweet Potato Cornbread
- Mexican Cornbread
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Brown Butter Honey Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup corn meal
- 1 tablespoon baking powder
- ¼ cup white sugar
- 1 cup buttermilk I used coconut milk with a teaspoon of lemon juice to sour it
- ½-⅓ cup honey This comes down to preference- add less or more depending on how sweet you like your cornbread!
- ½ stick salted butter
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup canola or vegetable oil
- Shortening
- Cast Iron Skillet
Instructions
- Preheat Oven to 400 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.
- In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
- Slowly add wet mixture to dry mixture and mix together until well combined.
- Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.
- Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve. Happy Baking!
Video
Notes
- Tip for Adding Honey. Spray the measuring cup with a coating of non-stick spray before adding the honey. This makes it slide out quite easily into the mixture and means less cleanup and no scraping!
- How to Make Buttermilk. If you don’t have buttermilk in your house, make your own! Add a teaspoon of lemon to milk or even coconut milk and allow it to sour then add to this recipe.
- How to Bake Crisp Edges of Cornbread. It’s all about heating the skillet with oil first! In my family, we use bacon grease but you can use lard or even shortening and add to a cast iron skillet. Then place it in the hot oven and allow it to get hot before pouring in our cornbread mixture. The cornbread mixture will cook right away when it hits the heated pan and hot oil. It creates two amazing different textures.
- Watch the Butter While It Browns. This step can go from golden to burnt in just minutes so keep an eye on it while it’s cooking. Don’t wander off or try to focus on other tasks as you may forget about it.
- The Grain of Cornmeal Matters. Cornmeal comes in different grains from coarse to fine. Any will work for this honey cornbread recipe but it will definitely affect the texture of your cornbread. Coarse cornmeal will create a crunchier, gritty style of bread with lots of texture whereas fine cornmeal makes a more cake-like texture.
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What size cast iron skillet should I use?
Hi Diana, great question! I use a 10 inch skillet for my cornbread. Hope you enjoy!
I made this cornbread for a BBQ, and everyone asked for the recipe. It’s that good!
This Brown Butter Honey Cornbread is an absolute game-changer! The nutty richness from the brown butter and the sweetness of honey create a heavenly combination. It’s tender, moist, and almost dessert-like – a true delight for the taste buds. Perfect alongside chili, soup, or stew, but honestly, it’s so good it could steal the spotlight at any meal.
This cornbread looks like cake. Tender, moist and super delicious. Yum!
This recipe took regular cornbread to the next level!! The brown butter and honey made it feel so rich and indulgent!
Added hot honey to a few slices and so good my husband said.
This is an amazing recipe. The brown butter and honey added delicious complexity without dominating the pure cornbread flavor. Thank you!
Sweet and delicious
I’m not sure when you rolled this recipe out, Jocelyn, but I’ve used it for years. I have used Vermont maple syrup in place of the honey and it works fine. Just depends on what I have. Thank you again for sharing this and giving me a keeper to share for years!
Best Cornbread I’ve Had In A Very Long Time…. Great And Very Easy Recipe To Follow….