Golden around the edges, tender in the center and finished with a generous layer of melting honey butter, this Southern-Style Honey Butter Cornbread brings warm, comforting flavor to the holiday table. It has just enough sweetness to complement savory turkey, ham, stuffing and greens without tasting like dessert.
Ingredients
Method
- Preheat the oven to 400°F. Generously butter a 9-inch cast-iron skillet or 9-inch square baking pan.
- Whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
- In another bowl, whisk the eggs, buttermilk, melted butter, honey and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing.
- Transfer the batter to the prepared skillet or baking pan and smooth the top.
- Bake until deeply golden around the edges and a toothpick inserted into the center comes out clean.
- Stir the softened butter, honey and pinch of salt together until creamy and smooth.
- While the cornbread is still warm, spread some of the honey butter over the top so it melts into the golden crust.
- Cut into generous squares or wedges and serve with the remaining honey butter.
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🔄 Variations
🌽 Corn Kernel Cornbread: Fold ¾ cup drained corn kernels into the batter for extra texture and sweetness.
🌶️ Jalapeño Cheddar: Add shredded sharp cheddar and finely chopped jalapeño for a savory variation.
🍁 Maple Butter: Replace the honey in the butter topping with pure maple syrup.
🍽️ Serving Suggestions
🦃 Serve warm alongside Herb Butter Roasted Turkey, Sausage & Herb Stuffing and cranberry sauce.
🍖 Pair with Brown Sugar Honey Glazed Ham and Creamed Spinach for Christmas dinner.
🥣 Use leftovers alongside chili, soup or a hearty bowl of beans after the holidays.
🧊 Storage
Store cooled cornbread tightly wrapped or in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly before serving and add a little fresh honey butter.
Cornbread can also be frozen for up to 2 months.
💡 Pro Tips
For beautiful crispy golden edges, preheat a cast-iron skillet in the oven for several minutes before carefully adding a little butter and pouring in the batter.
Don’t overmix the batter. Stir only until you no longer see large streaks of dry flour.
Buttermilk gives the cornbread its tender texture and subtle tang, which balances the honey beautifully.
Brush or spread the honey butter over the cornbread while it’s still warm so some of it melts right into the crust.
❓ FAQs
Is this cornbread very sweet?
No. It has a gentle honey sweetness, but it is still designed to be served as a savory holiday side dish.
Can I make the cornbread ahead of time?
Yes. Bake it a day ahead, cover well and warm it before serving. Add the honey butter after reheating for the freshest finish.
Can I make it without a cast-iron skillet?
Absolutely. A 9-inch square baking pan works well.
Can I substitute regular milk for buttermilk?
Yes. For a quick substitute, add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let it stand for about 5–10 minutes before using.
How do I keep cornbread from becoming dry?
Measure the flour and cornmeal carefully, avoid overmixing and remove the cornbread from the oven as soon as the center is cooked through.