This is a mildly sweet cornbread made with buttermilk, honey, and butter, baked in an 8-inch square pan and finished with a simple two-ingredient honey butter spread. It comes together in 40 minutes and serves 8, which makes it an easy choice when you need a reliable bread side that won’t compete with the main dish. The honey butter is the part worth making — it turns a decent slice into something people actually ask about.
Before you start
Two things determine whether this cornbread turns out tender or tough. First, don’t overmix. Once the wet ingredients hit the dry, stir only until the flour disappears — lumps are fine. Overworking the batter develops gluten and makes the crumb dense and chewy instead of soft. Second, make sure your buttermilk and eggs are at room temperature before you start. Cold dairy mixed with melted butter can cause the butter to seize into small solid bits, which affects both texture and how evenly the batter bakes. Pull them out of the fridge 30 minutes ahead if you can.
Smart swaps
- Buttermilk: If you don’t have buttermilk, stir 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk and let it sit for 5 minutes. It works well here.
- Honey: Any mild honey works fine — skip the expensive single-origin varieties for baking. The flavor difference once it’s baked is minimal.
- Stone-ground cornmeal: Regular yellow cornmeal is a perfectly acceptable substitute. Stone-ground gives a slightly coarser texture, but the recipe works either way. Skip the garnish of extra honey drizzled on the serving plate — not worth the extra dish.
- Scaling up: This recipe doubles cleanly into a 9×13-inch pan. Add 5–8 minutes to the bake time and start checking with a toothpick at the 28-minute mark.
Storage and reheating
Wrap leftover cornbread tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. After that, move it to the fridge where it will keep for another 3 days, though it does dry out a bit. To reheat, wrap individual slices in a damp paper towel and microwave for 20–25 seconds — this keeps them from drying out further. For a larger batch, cover the pan with foil and warm it in a 300°F oven for about 10 minutes. The cornbread also freezes well: wrap slices individually, freeze for up to 2 months, and thaw at room temperature or reheat straight from frozen in a 325°F oven for 12–15 minutes. Store the honey butter separately in the fridge for up to 2 weeks; let it soften on the counter for 10 minutes before serving.
Mistakes to avoid
- Using a cold pan: If you want crispier edges — especially useful when feeding a crowd and you want the pieces to hold their shape — put the greased baking dish in the oven for 5 minutes while it preheats, then pour in the batter. A hot pan sets the edges faster.
- Skipping the butter brush at the end: The recipe uses only half the melted butter in the batter. The rest goes on top right out of the oven. If you skip this step or let the cornbread cool first, the top won’t absorb it the same way and the surface turns dry.
- Overbaking: At 25 minutes, check early. Ovens vary, and cornbread can go from done to dry quickly. Pull it as soon as the toothpick comes out clean — a few moist crumbs are fine, wet batter is not.
- Cutting too soon: Slicing while it’s still very hot causes the pieces to fall apart, which matters more when you’re serving guests. Give it at least 10 minutes to set before cutting.
- Flat honey butter: If your butter isn’t fully softened, the honey butter will be lumpy rather than creamy. The butter needs to be genuinely soft — press it with a finger and it should indent easily — before you beat it with the honey.
Honey Butter Cornbread
Equipment
- 8-inch (20cm) square baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula or wooden spoon
- Pastry brush
- Parchment paper (optional)
Ingredients
- 1 cup all-purpose flour 125g, preferably organic
- 1 cup yellow cornmeal 150g, stone-ground for best texture
- ¼ cup granulated sugar 50g
- 2 teaspoons baking powder
- ½ teaspoon salt kosher or sea salt
- 1 cup buttermilk 240ml, at room temperature
- ½ cup unsalted butter 113g / 1 stick, melted, divided
- 2 large eggs room temperature
- ⅓ cup honey 113g, preferably wildflower or clover
Honey Butter
- ¼ cup unsalted butter 57g / 1/2 stick, softened
- 2 tablespoons honey 42g, or to taste
Instructions
- Preheat your oven to 200°C (400°F). Grease an 8-inch (20cm) square baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a separate bowl, whisk together the buttermilk, 1/4 cup (57g) of the melted butter (reserve the remaining 1/4 cup / 57g for brushing), eggs, and honey until smooth.1 cup buttermilk, 1/2 cup unsalted butter, 2 large eggs, 1/3 cup honey
- Pour the wet ingredients into the dry ingredients and gently stir using a spatula or wooden spoon until just combined. Avoid over-mixing to keep the cornbread tender.
- Transfer the batter into the prepared baking dish and spread it evenly using the back of your spoon or spatula.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the honey butter. In a small bowl, beat together the softened butter and honey until smooth and creamy.1/4 cup unsalted butter, 2 tablespoons honey
- Once the cornbread is done, remove from the oven and immediately brush the top with some of the remaining melted butter.1/2 cup unsalted butter
- Allow to cool slightly before serving warm with a generous dollop of honey butter.
Notes
Nutrition
Frequently asked questions
Can I make this cornbread ahead of time?
Yes — bake it the day before and store it wrapped at room temperature. Reheat covered with foil at 300°F for about 10 minutes before serving, and make the honey butter in advance too so it’s ready to go.
Can I bake this in a cast iron skillet instead of a square pan?
A 9-inch or 10-inch cast iron skillet works well. Preheat the skillet in the oven with a little butter or oil so it’s hot when the batter goes in — you’ll get a crispier crust on the bottom and sides.
My cornbread always comes out dry. What am I doing wrong?
The two most common causes are overmixing the batter and overbaking. Stir just until combined, check for doneness a few minutes early, and don’t skip brushing the top with melted butter right out of the oven.
Can I make this without eggs?
You can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The texture will be slightly denser and less springy, but it bakes through fine.
How do I keep the cornbread moist if I’m making it for a party a few hours ahead?
Bake it, brush on the melted butter while hot, then cover the pan tightly with foil once it cools. Don’t slice it until you’re ready to serve — keeping it whole helps it retain moisture longer.
What to cook next
- Fluffy Buttermilk Pancakes
- Sweet Corn Chowder
- Smoky Homemade Chili Seasoning Blend
- Slow-Cooked Spiced Apple Butter
