Cornbread with Honey Butter

About This Recipe

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.

Ingredients

Serves 9

• 1 cupyellow cornmeal
• 1 cupall-purpose flour
• 0.25 cupgranulated sugar
• 1 tbspbaking powder
• 0.5 tspsalt
• 1 cupbuttermilk
• 2 largeeggs
• 0.33 cupmelted butter
• 0.5 cupsoftened butter (for honey butter)
• 3 tbsphoney

Instructions

1. 1

   Heat the skillet

   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.

2. 2

   Mix the dry ingredients

   Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

3. 3

   Combine the wet ingredients

   In another bowl, whisk the buttermilk, eggs, and melted butter until smooth.

4. 4

   Make the batter

   Pour the wet into the dry and stir just until combined; a few lumps are fine.

   Overmixing makes the cornbread tough, so stop early.

5. 5

   Bake

   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.

6. 6

   Whip the honey butter

   While the cornbread bakes, whip the softened butter with the honey and a pinch of salt until light and fluffy.

7. 7

   Serve warm

   Let the cornbread cool a few minutes, then slice and serve warm with the honey butter melting on top.

Variations

• •

  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.

Storage

Store cornbread covered at room temperature for 2 days; refrigerate the honey butter for up to two weeks.

Frequently Asked Questions