Honey Cornbread

This honey cornbread recipe is unlike any cornbread you’ve ever tried. Packed with nutty, rich brown butter and sweet honey, this tender, moist, almost cake-like recipe is gonna blow away all cornbread competition online. Serve up this honey cornbread with all your chilis, soups, and stews, or bring it to your Thanksgiving table for a fab twist on traditional cornbread. Trust me, it hits every single time!

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Slices of a honey cornbread recipe and butter on top and honey being drizzled over the top.

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Five star review

โ€œI have several different cornbread recipes I make. But this is my familyโ€™s favorite. The honey, browned butter and buttermilk add a lovely depth of flavor to the cornbread.โ€

โ€”JAN

My honey cornbread is here honey child, and it’s unbelievable. Take it from me, a girl who knows her cornbread like a straight up BOSS! With a corporate working Mississippi bred mama, I grew up on Jiffy cornbread as the quick bread of choice for weeknight dinners and the ultimate Southern cornbread recipe at the Sunday supper dinner table. We learned how to make great cornbread from my Big Mama for reals.

This honey cornbread has more of that cake-like texture with a savory note of brown butter that is beyond delish y’all. I know this is gonna become one your all-time faves so let’s get into it.

The Lowdown on this Honey Cornbread

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Southern remix

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with an adjustment

Key Flavor: Sweet buttery caramelized cornbread

Skill Level: Easy (No Sweat Fam!)

You won’t believe how dang on easy it is to make cornbread from scratch y’all! No box needed boos. Plus you just need staple or pantry ingredients to whip up this dream recipe.

The rich, savory and slightly caramelized browned butter and yellow cornmeal perfectly balances the sweetness from the honey.

Enjoy this honey cornbread as a side dish with savory dishes like chili, barbecue, or southern favorites such as fried chicken. Now that’s some good eatin!

Ingredients you’ll need to make this honey cornbread recipe

Ingredients for honey cornbread recipe in white bowls on a white background
  • Cornmeal: You can’t make great cornbread without this. I use yellow fine cornmeal for the color and smooth texture.
  • Flour: This balances the gritty texture of the cornmeal and adds structure.
  • Baking Powder: We get that perfect lift and fluffy consistency from this.
  • Sugar: This is gonna sweeten up your cornbread along with the honey.
  • Buttermilk: Buttermilk adds a rich tangy flavor and additional moisture.
  • Honey: For more sweetness plus a unique twist, we getting down with this.
  • Butter: We browning it up and adding a great nutty flavor.
  • Eggs: Eggs give that steady structure and the egg yolks add richness.
  • Vanilla: Vanilla extract adds aromatic notes and makes this cornbread taste almost like cake. And it’s bomb y’all!
  • Oil: We gotta make this cornbread moist boos and nothing does it better than this!

How To Make Honey Cornbread

Butter melting in a cast iron skillet
1
Melt the butter over medium heat in a cast iron skillet.
Brown butter in a cast iron skillet foaming
2
A white foam will begin to appear over the top of the butter. It’s ready when it becomes amber-brown and fragrant. Remove it from the heat and cool.
Cornmeal, flour, sugar and leavening in a clear bowl before whisking together
3
Whisk together the all-purpose flour, cornmeal, baking powder, and sugar until it’s well mixed.
Buttermilk, eggs, butter and vanilla in a large mixing bowl before whisking
4
Combine the buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil in another bowl and mix everything together with a whisk.
Wet mixture being added to dry mixture to make cornbread with honey
5
Slowly add the wet mixture to the dry mixture.
Honey cornbread mixture being folded over with a spatula in a glass bowl
6
Mix until it’s just combined. Don’t overmix boos.
A cast iron skillet coated with shortening
7
Coat a cast iron skillet with some shortening until itโ€™s fully covered. Heat it in your preheated oven for 4-5 minutes. It’s gonna give us that crisp crust.
Cornbread recipe with honey batter added to a cast iron skillet before baking
8
Remove the cast iron skillet from the oven and add that batter while it’s nice and hot.
A large cast iron skillet of honey cornbread after being baked with butter and honey nearby
9
Bake for 22-24 minutes or until it’s nice and golden and delish boos!

What to Serve with Sweet Cornbread with Honey

Recipe Substitutions

  • Butter: If you don’t have salted, unsalted butter is cool boos. Just toss some salt into the batter as well. And remember, if you run out of time, you don’t have to brown the butter. You can melt in the microwave and use instead.
  • Sugar: Use brown sugar as a substitute here for a hint of molasses. Delish!
  • Honey: You can replace honey with maple syrup or agave nectar.
  • Buttermilk: None lying around? Make your own. Just add a tablespoon of vinegar or lemon juice to a cup of regular milk, let it sit for about 10 minutes until it curdles and use in place of the buttermilk.
  • Oil: Just make sure you use a neutral oil like canola or vegetable oil here.
  • Shortening: You can also use bacon grease like the Southern OGs use or lard here. And in a pinch, more oil will work. Just don’t use butter since it burns faster.
Five star review

โ€œBest Cornbread Iโ€™ve Had In A Very Long Timeโ€ฆ. Great And Very Easy Recipe To Followโ€ฆ.โ€

โ€”WILL

Recipe Additions and Variations

  • Honey Jalapeno Cornbread: Stir some diced fresh or jarred jalapenos right into the batter before baking. Delish boos!
  • Pumpkin or Sweet Potato Cornbread: Give the ultimate Fall vibes. Add some pumpkin puree or mashed sweet potato into the batter to make a moist and delicious pumpkin cornbread or sweet potato cornbread.
  • Cheesy It Up: Stir some shredded Monterey Jack, pepper jack or cheddar cheese into the batter before you bake it up. That’s some good eatin boos!
  • Gluten-Free: Swap the regular all-purpose flour for your fave gluten-free flour blend. Cornmeal is naturally gluten-free but may be processed in facilities that also process flour which can cause cross-contamination. Just triple check your package.

Expert Tips and Tricks for the Best Homemade Honey Cornbread

  • Add Honey Without It Sticking: Spray the measuring cup with a coating of non-stick spray before adding the honey. It will slide right on out leaving less cleanup for you boos.
  • Perfect Crispy Edges: Heat that skillet with oil first! In my family, we use bacon grease but you can use lard or shortening. Just add to your cast iron skillet then place in the hot oven and allow it to get hot before pouring in the cornbread mixture. The cornbread mixture will cook right away when it hits the heated pan and hot oil creating a crisp exterior.
  • Keep An Eye On Your Butter: Browning butter can go from golden to burnt in just minutes so keep an eye on it. Don’t go wandering off while you cook it.
  • Keep It Fine: Cornmeal comes in different grains from coarse to fine. Any will work for this honey cornbread recipe but I prefer fine cornmeal so the texture is smoother. Coarse cornmeal will create a crunchier, gritty texture instead.
  • Don’t Overmix: As soon as those ingredients are just combined, stop mixing. Overmixing will create a super tough and dense cornbread y’all.
  • Chill Out: Give that honey cornbread recipe a little time to rest. About 10 minutes will allow the bread to set up and be cut much easier.
Close up shot of a honey cornbread recipe slice lifting from black, cast iron skillet

How to Store & Reheat

  • Make sure you cool the cornbread with honey 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. 
  • It’s all good at room temp or you can reheat a slice for a few seconds in the microwave or wrap it in foil and heat in a 350ยฐ F oven for a few minutes until heated through.

How long will this honey cornbread recipe last?

Your honey cornbread recipe should last up to three days when stored properly and kept at room temperature. If you pop in the fridge, it will last up to 5 days.

Can I freeze honey cornbread?

You sure can boos! Store the same way and freeze. Make sure you label with the date. It should last up to three months. Thaw it out in the fridge overnight and serve or reheat if ya want.

Delicious cornbread with honey recipe slice sitting on a cooling rack with honey next to it.

Frequently Asked Questions

Can I make honey cornbread muffins instead?

Yep, you sure can boos! Use a muffin pan with liners and fill up each opening about two-thirds full. Decrease the baking time to 15-18 minutes, and they will be so good y’all.

What type of cornmeal is best for this honey cornbread recipe?

I prefer using a finer grain of cornmeal for a more delicate texture. But you can also use a coarse grain if you want. It’s your world. Do you boos!

How do I know when my honey cornbread is done baking?

The good ole’ trusty toothpick trick works every time boos. Just insert right in the center, and if it comes out clean, it’s all good.

Can I make this honey cornbread recipe ahead?

Yep you sure can boos. It can be kept at room temperature for a couple of days. Just warm if you want a heated slice and serve it up.

Next time you’re whipping up cornbread for dinner, y’all gotta give my honey cornbread a try! It’s got addictive rich, nutty vibes from the browned butter and a sweet kick from honey. I serve it up all the time because it works with any and every dish I serve it with. It’s beyond satisfying and absolutely the bomb y’all.

More Cornbread Recipes

Honey and butter melting over the top of pieces of honey cornbread on a plate.

Honey Cornbread

This honey cornbread recipe is tender, moist and almost cake-like. Made with brown butter this recipe is irresistible!
4.80 from 43 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Bread
Servings: 8 servings

Ingredients

  • 1/4 cup salted butter 1/2 stick
  • 1 cup all-purpose flour
  • 1 cup corn meal
  • 1 tablespoon baking powder
  • ยผ cup white sugar
  • 1 cup buttermilk
  • ยฝ-โ…“ cup honey This comes down to preference- add less or more depending on how sweet you like your cornbread!
  • 2 large eggs
  • 1 tsp vanilla extract
  • ยผ 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, eggs, vanilla extract, oil, and cooled browned butter.
  • 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

How to Store & Reheat

  • Make sure to cool the cornbread with honey 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.ย 
  • It’s all good at room temp or you can reheat a slice for a few seconds in the microwave or wrap it in foil and heat in a 350ยฐ F oven for a few minutes until heated through.

How long will this honey cornbread recipe last?

Your honey cornbread recipe should last up to three days when stored properly and kept at room temperature. If you pop in the fridge, it will last up to 5 days.

Can I freeze honey cornbread?

You sure can boos! Store the same way and freeze. Make sure you label with the date. It should last up to three months. Thaw it out in the fridge overnight and serve or reheat if ya want.

Nutrition

Calories: 370kcal | Carbohydrates: 52g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 103mg | Potassium: 300mg | Fiber: 2g | Sugar: 25g | Vitamin A: 295IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 1.7mg
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Filed Under:  Cornbread, Oven

Comments

  1. I have never been a big fan of cornbread; until now! The brown butter and honey combo are game-changers. I darned near ate half right out of the oven. Thanks Jocelyn!

  2. I made this for my family last night, and they loved it! It was delicious! Thank you so much for sharing the recipe.

  3. Can you believe that I have never tried cornbread before?? I don’t think it’s big in Canada, but I really want to try it now. I also have a lot of honey in my pantry that I want to use!

  4. SO delicious – this is the best cornbread recipe I have come across. The brown butter and honey combination is divine. Thank you so much for including so much detail ๐Ÿ™‚

4.80 from 43 votes (10 ratings without comment)

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