This honey butter cornbread has been a regular on our table for years. It’s sweet without tipping into dessert territory, soft in the middle, and gets a proper crisp edge from baking it in a cast iron skillet. All it takes is a handful of pantry staples and about half an hour, so it’s an easy one to throw together any night of the week.
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Easy Honey Butter Cornbread
This one started as a simple side for chili nights and never really left the rotation. The honey does most of the work, giving the cornbread that natural sweetness and a slightly sticky top, while the buttermilk keeps every slice moist. It’s just as good next to a plate of ribs as it is on a holiday table, and it comes together fast enough for a weeknight dinner too.
What You’ll Need to Cook
- Cornmeal: go for a medium-grind yellow cornmeal, which gives the bread good texture without being gritty
- Buttermilk: adds tang and keeps the crumb moist, so don’t swap it for regular milk if you can help it
- Honey: use a mild honey so it sweetens without overpowering the corn flavor
- Baking powder and baking soda: both are needed here, the powder does most of the lifting while the soda helps balance the acidity from the buttermilk
- Cast iron skillet: a 10-inch skillet works best, and preheating it is what gives the cornbread its crisp bottom and edges
- All-purpose flour
- Salt
- Large eggs
- Unsalted butter, melted
Ingredient Substitutes
- No buttermilk on hand? Stir 1 tbsp of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes.
- Maple syrup can replace the honey in equal amounts, though the flavor will be slightly different and a touch less floral.
- For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be a little denser but still good.
- Vegetable oil can be used instead of melted butter if that’s what you’ve got, though butter gives a richer flavor.
How to Make Honey Cornbread
Step 1: Preheat the Skillet
Place a 10-inch cast iron skillet in the oven while it heats to 400°F (200°C). Getting the skillet hot before the batter goes in is what gives this cornbread its crisp, golden crust on the bottom and sides, so don’t skip this step.
Step 2: Mix the Dry Ingredients
Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Getting the leaveners evenly distributed here matters, since clumps of baking soda can leave bitter spots in the finished bread. A few seconds of whisking is all it takes.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the honey, buttermilk, and eggs together until smooth. Pour in the melted butter last, once it’s cooled slightly, so it doesn’t start cooking the eggs. Whisk again until everything is fully combined.
Step 4: Bring It Together
Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. You want the batter smooth with no dry streaks of flour, but stop as soon as you get there. Overmixing develops the gluten in the flour and can leave you with a tougher, less tender cornbread.
Step 5: Bake
Carefully pull the hot skillet out of the oven and add the tablespoon of butter or oil, swirling it around to coat the bottom and sides. It should sizzle right away. Pour in the batter, spread it out evenly, and put the skillet back in the oven. Bake at 400°F (200°C) for 20 to 22 minutes. You’re looking for a deep golden top and a toothpick that comes out clean when inserted in the center. If the top is browning too fast before the middle sets, loosely tent it with foil for the last few minutes.
Step 6: Cool and Slice
Let the cornbread rest in the skillet for about 10 minutes before cutting. This gives it time to set so your slices hold together instead of crumbling. If you want a more honey flavor you can drizzle it now with more honey. Cut into 9 wedges or squares and serve warm, straight from the skillet.
How to Store Leftovers and Reheat
Let the cornbread cool completely before storing. Keep it in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To freeze, wrap individual squares tightly in plastic wrap and store in a freezer bag for up to 3 months. To reheat, warm slices in a 350°F oven for 8 to 10 minutes, or microwave for 20 to 30 seconds if you’re in a hurry. A pat of butter on top while it’s still warm never hurts.
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🌽 What to Serve with Cornbread
Smoked Baked Beans
Crock Pot Pulled Pork
Irish Beef Stew
Grilled Chicken Thighs
Baked Chicken Drumsticks
Smoked Mac and Cheese
Honey Cornbread
Ingredients
- 1 cup 120g yellow cornmeal
- 1 cup 125g all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2/3 cup 160ml honey
- 1 cup 240ml buttermilk
- 2 large eggs
- 1/3 cup 75g unsalted butter, melted
- 1 tbsp butter or oil for the skillet
For the honey butter topping:
- 3 tbsp unsalted butter, softened
- 2 tbsp honey
- pinch of salt (optional)
Instructions
- Preheat your oven to 400°F (200°C) and place a 10-inch cast iron skillet inside to heat up while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the honey, buttermilk, and eggs until smooth.
- Pour in the melted butter and whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix.
- Carefully remove the hot skillet from the oven and add a tablespoon of butter or oil, swirling to coat the bottom and sides.
- Pour the batter into the hot skillet, spreading it out evenly, and return it to the oven.
- Bake for 20-22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread bakes, stir together the softened butter and honey for the topping until smooth.
- As soon as the cornbread comes out of the oven, brush the honey butter evenly over the top so it melts in.
- Let the cornbread cool for 10 minutes in the skillet before slicing and serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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