Honey Butter Cornbread
This Honey Butter Cornbread is the real deal—moist, slightly sweet, and totally better than any boxed mix (sorry, Jiffy, it’s not personal).
Print Recipe
Ingredients
- 2/3 cup granulated sugar
- 2 Tbsp. honey
- 1/2 cup 1 stick butter, melted
- 2 large eggs
- 1-1/4 cups buttermilk shaken well
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 tsp. kosher salt
- 1/2 tsp. baking soda
For drizzling:
- 1/4 cup butter melted
- 2 Tbsp. honey
Instructions
1️⃣ Preheat & Prep
- Set your oven to 350°F and lightly grease an 8x8-inch baking dish.
2️⃣ Mix the Wet Ingredients
- In a medium bowl, stir together the melted butter, sugar, and honey until smooth. Whisk in the eggs one at a time, then add the buttermilk and mix until fully combined.
3️⃣ Add the Dry Ingredients
- Gently stir in the cornmeal, flour, baking soda, and salt. Mix just until everything is combined—don’t overdo it! Once the flour disappears, stop stirring.
4️⃣ Bake
- Pour the batter into your prepared dish and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
5️⃣ Honey Butter Magic
- While the cornbread is still warm, mix the melted butter and honey in a small bowl. Use a fork to poke little holes all over the top of the cornbread, then drizzle the honey butter mixture over it. Let it soak in for about 5 minutes before slicing.
6️⃣ Serve & Enjoy
- Cut into squares, serve warm, and enjoy that sweet, buttery goodness! 😍
Servings: 12 Slices