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Honey Cornbread

Honey cornbread made with a tender, golden crumb and honey-butter topping. Baked in an 8x8 pan and brushed warm so the butter melts and soaks in.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sugar
Wet ingredients
  • 1 cup whole milk
  • 2 large eggs
  • 0.33 cup honey
  • 0.5 cup butter, melted
Honey butter topping
  • 2 tbsp honey
  • 2 tbsp soft butter

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 400F and grease an 8x8-inch baking pan for easy release and even browning.
  2. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined.
  3. Whisk whole milk, large eggs, honey, and melted butter, then stir into the dry ingredients just until combined to keep the crumb tender.
Bake
  1. Pour the batter into the greased pan and spread into an even layer for consistent baking.
  2. Bake 20-25 minutes at 400F until golden and a toothpick comes out clean, with a lightly set center and crisp edges.
Add honey butter topping
  1. Mix honey and soft butter until smooth enough to brush.
  2. Brush the honey butter over the warm cornbread before slicing so it melts and drips slightly into the surface.

Notes

Pro tip: Stir the batter only until no dry streaks remain—overmixing can make cornbread tough. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; rewarm in the oven briefly. Freezing is yes—freeze slices for up to 2 months and thaw overnight. For a dairy-free swap, use plant-based whole milk and a dairy-free butter substitute for both batter and topping.