Cornbread with honey butter is the ultimate comfort-food side, a golden, moist cornbread paired with a whipped honey butter that melts into every crumb. Baked in a hot cast-iron skillet for a crisp, buttery crust, this version balances tender, slightly sweet crumb with the savory backbone of cornmeal. Buttermilk keeps it moist and gives a subtle tang, while a touch of sugar and honey rounds out the flavor. The honey butter, whipped from softened butter, honey, and a pinch of salt, is the perfect finishing touch. Serve it alongside chili, barbecue, or fried chicken, it's a Southern staple that turns any meal into a feast.
Serves 9
Place a 9-inch cast-iron skillet in the oven and preheat to 400F so the pan gets screaming hot.
A hot skillet creates that signature crisp, buttery crust.
Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
In another bowl, whisk the buttermilk, eggs, and melted butter until smooth.
Pour the wet into the dry and stir just until combined; a few lumps are fine.
Overmixing makes the cornbread tough, so stop early.
Carefully add a little butter to the hot skillet, pour in the batter, and bake 22-25 minutes until golden and a toothpick comes out clean.
While the cornbread bakes, whip the softened butter with the honey and a pinch of salt until light and fluffy.
Let the cornbread cool a few minutes, then slice and serve warm with the honey butter melting on top.
Preheat the skillet for a crisp, golden crust.
Don't overmix the batter or it will turn dense.
Use real buttermilk for moisture and tang.
Serve warm so the honey butter melts in.
Add a little extra butter to the hot pan before the batter.
Add corn kernels or diced jalapeños for texture and heat.
Stir in shredded cheddar.
Use bacon drippings in place of some butter.
Make it sweeter or more savory by adjusting the sugar.
Store cornbread covered at room temperature for 2 days; refrigerate the honey butter for up to two weeks.
Cornbread descends from Indigenous American corn cookery and became a staple of Southern and frontier kitchens, where corn was abundant and wheat was scarce. Baking it in cast iron is a long-standing tradition, and honey butter is a beloved Southern accompaniment.
It depends on regional tradition. Northern-style cornbread is cakier and sweeter, while classic Southern cornbread is more savory with little or no sugar and a coarser crumb. This recipe strikes a middle ground with a touch of sugar and honey butter for sweetness. Adjust the sugar up or down to suit your taste.
A preheated cast-iron skillet gives cornbread its prized crisp, golden, buttery crust by searing the batter the moment it hits the hot pan. Cast iron retains and distributes heat evenly, producing a beautifully browned exterior and moist interior. If you don't have one, a metal baking pan works, but the crust won't be quite as crisp.
Beat softened (not melted) unsalted butter with honey and a pinch of salt using a hand mixer until it's pale, light, and fluffy, about two minutes. The whipping incorporates air for a spreadable, cloud-like texture. You can adjust the honey to taste and even add a dash of cinnamon. Keep it refrigerated and soften before serving.
Per serving (110g / 3.9 oz) · 9 servings total
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