Honey Cornbread

Honey cornbread with a golden, tender crumb baked in an 8x8-inch pan, then brushed with a honey-and-soft-butter topping that melts as it slices. A classic Southern-style cornbread made with cornmeal, whole milk, eggs, and honey for a lightly sweet finish.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 9 servings

Course: Side Dish

Cuisine: Southern American

Calories: 420

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 eggs
0.33 cup honey
0.5 cup butter melted

topping

2 tbsp honey soft butter topping
2 tbsp soft butter soft butter topping

Equipment

1 sheet pan

Method

Prep and mix

Preheat oven to 400F, then grease an 8x8-inch baking pan so the cornbread releases easily.
Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar in a bowl until evenly combined.
Whisk whole milk, eggs, honey, and melted butter, then stir into the dry ingredients just until combined—stop as soon as no dry streaks remain.
Pour the batter into the prepared pan and spread into an even layer.

Bake and top

Bake at 400F for 20-25 minutes, until the top is golden and a toothpick comes out clean (slight moist crumbs are not ideal).
Mix honey and soft butter, then brush over the warm cornbread right before slicing so it melts and clings to the surface.

Notes

For the best tender crumb, mix the wet ingredients into the dry just until combined—overmixing can make the cornbread dense. Store leftovers covered in the refrigerator up to 3 days; rewarm individual squares in a 350F oven for about 5 minutes. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lower-sugar option, use a reduced-sugar honey or a honey alternative for both the batter and topping (texture will remain cornbread-like).