Warm, buttery, and lightly sweet, this Cornbread Recipe is the perfect balance between fluffy and moist.
It’s simple to make, comforting to eat, and pairs beautifully with chili, barbecue, or a drizzle of honey.
Once baked, the honey-butter glaze seeps in, creating the most tender and flavorful crumb you’ll ever taste.
Why You’ll Love This Recipe
This cornbread bakes up golden and soft with a rich, buttery flavor.
The touch of honey adds just the right amount of sweetness.
It’s easy to make in one bowl — no mixer needed.
Perfect as a side dish or even enjoyed on its own.
What You’ll Need (Ingredient Highlights)
Butter gives richness and moisture to every bite.
Honey adds a warm, floral sweetness that complements the corn flavor.
Buttermilk creates a tender, soft crumb with slight tang.
Cornmeal gives texture and authentic Southern flavor.
A touch of sugar keeps the bread perfectly balanced.
Pro Tips Before You Start
Don’t overmix the batter; it keeps the texture light.
Use room-temperature ingredients for smoother blending.
For crispy edges, bake in a cast-iron skillet instead of a dish.
Drizzle the honey-butter topping while the bread is warm so it soaks in.
Let it rest for a few minutes before slicing to keep it moist.
How to Make Cornbread
Step 1 – Preheat and prepare
Heat oven to 350°F and lightly grease an 8×8-inch baking dish.
Step 2 – Mix wet ingredients
In a bowl, stir together melted butter, sugar, and honey.
Whisk in eggs one at a time, followed by the buttermilk.
Step 3 – Add dry ingredients
Add cornmeal, flour, salt, and baking soda.
Stir just until combined — don’t overmix.
Step 4 – Bake
Pour batter into the dish and bake for 45–50 minutes, until a toothpick comes out clean.
Step 5 – Make honey butter glaze
While baking, mix melted butter and honey in a small bowl.
Step 6 – Finish and serve
Poke small holes on top of warm cornbread and pour honey-butter mixture over.
Let sit for 5 minutes, then slice and enjoy warm.
What to Serve Them With
Serve with chili, soup, or barbecue dishes.
Pair with fried chicken, collard greens, or roasted vegetables.
Enjoy with a cup of coffee or tea for a comforting snack.
Variations / Substitutions
Add corn kernels or jalapeños for texture and flavor.
Use maple syrup instead of honey for a different sweetness.
Replace buttermilk with milk and a splash of vinegar if needed.
For extra richness, mix in shredded cheddar cheese.
Top with flaky sea salt for a sweet-salty twist.
Storage & Leftovers
Store at room temperature in an airtight container for up to 3 days.
Refrigerate up to 5 days or freeze for up to 2 months.
Warm leftovers in the oven or microwave before serving.
FAQs
Can I make this cornbread ahead of time?
Yes, bake it a day ahead and warm before serving.
Can I use white cornmeal instead of yellow?
Yes, though yellow gives a deeper color and slightly stronger flavor.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice as a substitute.
Can I bake this in a cast-iron skillet?
Absolutely, it gives crispy edges and rustic texture.
Can I make this cornbread sweeter?
Add an extra tablespoon of sugar or honey to taste.
Can I add mix-ins?
Yes, try corn kernels, cheese, jalapeños, or herbs.
How do I prevent it from drying out?
Don’t overbake and brush with honey butter while warm.
Can I make this recipe gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend.
Can I double the recipe?
Yes, bake in a 9×13-inch pan and adjust baking time as needed.
What’s the best way to reheat cornbread?
Wrap in foil and warm in a 300°F oven until soft and steamy.
Final Thoughts
This Cornbread Recipe is buttery, tender, and kissed with honey — a true Southern staple that complements any meal.
It’s easy, versatile, and deliciously moist, making it a must-try for comfort food lovers everywhere.
