This Honey Butter Cornbread is perfectly balanced, lightly sweet, buttery, and moist with crisp golden edges. Made with buttermilk, creamed corn, and honey, it’s the ultimate Southern-style cornbread that pairs beautifully with any meal.
Ingredients
- 1 ¼ cups fine yellow cornmeal
- ¾ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ¼ cup melted salted butter
- ¼ cup neutral oil (canola, vegetable, or light olive oil)
- ⅓ cup honey
- ¼ cup light brown sugar, packed
- 2 large eggs room temp
- ¾ cup buttermilk, room temp
- ¼ cup canned creamed corn
- 1 tsp vanilla extract optional
- 1 tbsp salted butter (for greasing the cast iron skillet)
Honey Butter Topping
- 3 tbsp salted butter softened
- 2 tbsp honey
- Optional: pinch flaky salt
Instructions
- Place a 10-inch cast-iron skillet in the oven and preheat to 400°F (200°C).
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, oil, honey, brown sugar, eggs, buttermilk, creamed corn, and vanilla until smooth.
- Pour the wet ingredients into the dry. Mix together until just combined.
- Carefully remove the skillet from the oven. Add 1 tbsp butter and swirl to coat until sizzling.
- Into the sizzling butter, pour the batter and bake 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Stir softened butter and honey together, brush over the warm cornbread, and sprinkle a touch of flaky salt if desired. Serve with additional butter.
Video
Notes
- No Cast Iron? No problem! You can bake this cornbread in a metal 8x8-inch pan — just place it in the oven while it preheats, then add 1 tablespoon of butter to the hot pan before pouring in the batter. This mimics that same sizzle and creates crisp edges.
- Easily Flavor it! Try folding in jalapeños, cheddar cheese, or even a touch of bacon for extra flavor.
- Storage: Store covered at room temperature up to 2 days or refrigerate up to 5. Reheat wrapped in foil at 325°F (163°C) for 5–7 minutes.
- Freezing: Freeze cooled slices up to 2 months; thaw and warm before serving.
Nutrition
Nutrition Facts
Honey Butter Cornbread (Moist, Buttery & Easy Southern Recipe)
Amount per Serving
Calories
424
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
74
mg
25
%
Sodium
600
mg
26
%
Potassium
172
mg
5
%
Carbohydrates
53
g
18
%
Fiber
3
g
13
%
Sugar
24
g
27
%
Protein
6
g
12
%
Vitamin A
455
IU
9
%
Vitamin C
0.4
mg
0
%
Calcium
134
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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