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Honey Cornbread

Honey cornbread with a tender crumb and golden crust, baked in an 8x8-inch pan and finished with a honey-butter brush-on topping. Whisk-and-bake method gives a clean toothpick test and melt-over-the-sides honey butter texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sugar
Wet ingredients
  • 1 cup whole milk
  • 2 large eggs
  • 0.3333 cup honey
  • 0.5 cup butter, melted
Honey butter topping
  • 2 tbsp honey
  • 2 tbsp soft butter

Equipment

  • 1 sheet pan

Method
 

Preheat and grease
  1. Preheat the oven to 400F and grease an 8x8-inch baking pan so the batter releases easily after baking.
Mix dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined with no visible lumps.
Combine wet and dry
  1. Whisk whole milk, large eggs, honey, and melted butter, then stir into the dry ingredients just until combined—keep the batter slightly thick and avoid overmixing.
Bake the cornbread
  1. Pour the batter into the greased pan and spread it level, then bake for 20-25 minutes at 400F until golden and a toothpick comes out clean.
Finish with honey butter
  1. Mix honey and soft butter, then brush over the warm cornbread before slicing so it melts and spreads over the top.

Notes

Pro tip: After adding the wet ingredients, stir only until you no longer see dry flour—overmixing can make cornbread tough. Store covered in the refrigerator for up to 3 days; rewarm in the oven or microwave. Freezing: yes, wrap slices and freeze up to 2 months, then thaw and rewarm. Dietary swap: for a lighter version, replace half the butter with an equal amount of neutral oil or use reduced-fat butter (texture may be slightly softer).