Honey Cornbread

This Honey Cornbread is buttery, tender, and baked in a hot cast iron skillet for crisp edges with just enough natural sweetness. The perfect side for chili, soup, BBQ and more!

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Honey Butter Cornbread That’s Just Sweet Enough

Most Midwesterners grew up eating cornbread made with Jiffy mix (Jiffy is a Michigan company, so it’s available in every store around here). This cornbread still tastes nostalgic, but also? It’s tastes a bit . . . too sweet.

When it comes to cornbread, we like it to have a rich corn flavor with a generous butter taste, as well. Of course, we want it to have some sweetness – we just don’t want it to be overpowering. Using honey instead of sugar to sweeten the recipe strikes the perfect balance between savory and sweet.

This honey cornbread recipe is the perfect sidecar to Turkey Chili, pulled pork, ribs, chicken, Thanksgiving dinner, and just about everything else.

Oh, and don’t worry – it’s scaled down from the world’s biggest batch of cornbread batter that I made in culinary school:

Honey Butter Cornbread Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• all-purpose flour – provides structure and texture.
• cornmeal – adds that classic cornbread color and flavor.
• baking powder + baking soda – leavening agents that work together to help the cornbread rise.
• salt – balances the sweetness of the honey.
• eggs – add moisture and richness to this skillet cornbread.
• buttermilk – for moisture and a bit of tang.
• unsalted butter – adds lots of rich flavor and moisture.
• honey – the star ingredient that makes this cornbread special and just sweet enough.

How To Make Honey Cornbread

1. DRY INGREDIENTS. Place a cast iron pan in the oven while it preheats. Whisk together the flour, cornmeal, baking powder, baking soda and salt.

2. WET INGREDIENTS. Whisk together the eggs, buttermilk, melted butter and honey in a separate bowl.

3. COMBINE. Add the wet ingredients to the dry ingredients and fold until just combined.

4. POUR. Remove the hot skillet from the preheated oven and melt the remaining butter to coat the pan. Add the cornbread batter and spread it into an even layer.

5. BAKE. Bake 14 to 16 minutes or until a toothpick inserted in the center comes out clean. Let the cornbread cool slightly before cutting and serving.

What To Serve With This Honey Butter Cornbread Recipe

Make a complete meal by choosing one or two items from each column below. Or, just slather this honey butter cornbread with Homemade Butter and enjoy it as a snack.

Cornbread With Honey Recipe Storage

If you have leftovers, allow them to cool completely, then transfer them to an airtight container and store at room temperature for up to 2 days.