Honey Butter Cornbread is truly one of the best side dishes you can whip up! This popular recipe has earned its fame for a good reason—it’s perfectly golden and has that delightful sweetness from warm honey butter drizzle.

With just a handful of pantry staples, you can whip up this soft, moist, and buttery cornbread in just 30 minutes!

Having spent several years in the South, I’ve mastered cornbread, and I can make it with my eyes closed. After years of perfecting my recipe, I can confidently say this one stands out. Unlike many other cornbread recipes that can be dry, this one is all about maintaining a soft and moist texture. Whether you serve it warm or save leftovers for another day, every bite is packed with deliciousness. Just a friendly warning: once your friends and family get a taste of this amazing sweet honey cornbread, they’ll be begging you to make it again!

Why Everyone Loves This Recipe

• Perfect Texture: The ideal cornbread should have a moist yet crumbly texture. The secret ingredient—creamed corn—ensures your cornbread stays luxuriously soft throughout the baking process.
• Versatile: This cornbread recipe can be customized in numerous ways. Feel free to add extras like bacon, jalapenos, or cheddar cheese to elevate the flavors!
• Easy: Even if you’re a kitchen novice, this foolproof recipe is simple to follow. With affordable ingredients, you can whip up a delightful side dish in just half an hour. Ditch the boxed mix and impress your guests with homemade cornbread!

Ingredients You Need to Make Honey Butter Cornbread

• Yellow Cornmeal: I recommend using a good quality cornmeal; Indianhead brand is my favorite, but you can use any quality brand you find at the store.
• All-Purpose Flour: This is the best choice for our cornbread.
• Granulated Sugar: This will add sweetness to your cornbread. Cane sugar also works well.
• Baking Powder: This crucial leavening agent helps your cornbread rise.
• Kosher Salt: Just a pinch will do!
• Milk: Whole milk or 2% will create a rich batter that contributes to that buttery consistency.
• Eggs: Using large eggs is ideal for binding the ingredients together.
• Creamed Corn: This is my special touch! It gives the cornbread a delightful creaminess and, if you’re not a fan of corn kernels, trust me—you’ll hardly notice them in the final product.
• Vegetable Oil: Adds that smooth, buttery texture we crave in cornbread.
• Honey: For that perfect sweet flavor—you can use agave if desired, but honey is the best match for this recipe.
• Butter: Unsalted butter works best for this recipe.

How to Make Honey Butter Cornbread Step-by-Step

1. Prepare the oven: Preheat your oven to 400°F (200°C). Grease a cast iron skillet or a 9×13-inch baking dish for best results.
2. Make the honey butter: In a small saucepan, melt the butter and honey over low heat until they blend into a smooth mixture.
3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.




4. Combine the wet ingredients: In another medium bowl, mix together the milk, eggs, vegetable oil, and creamed corn until well combined.




5. Combine both mixtures: Create a well in the dry mixture, pour in the wet ingredients, and gently stir until everything is just blended.




6. Mix and bake: Stir until the batter is smooth and pour it into your prepared baking dish. Smooth out the top with a spatula. Bake for about 20 minutes, then brush on the honey butter as it continues to bake for an additional 10 to 15 minutes. [The cornbread is done when a toothpick comes out clean from the center.]
7. Let it rest: Allow the cornbread to cool before serving, and don’t forget to accompany it with extra warm honey butter!

Recipe Variations

• Add Extra Flavor: Boost your cornbread by incorporating extras like cooked bacon, fresh jalapenos, or shredded cheddar cheese. Fresh blueberries can add a lovely sweetness!
• Make Muffins: If you prefer muffins to a baking dish, you can pour batter into greased muffin cups about ¾ full. Bake at 400°F for 15 to 25 minutes until a toothpick comes out clean.
• Make Ahead: You can bake this cornbread the night before your meal. Simply allow it to cool completely, wrap it up, and refrigerate. Reheat with a brush of honey butter before serving!