Honey Butter Cornbread (Moist, Buttery & Easy Southern Recipe)
This moist and buttery cornbread combines sweet honey and rich butter for a classic Southern treat that's easy to make and perfect for any occasion.
Ingredients
Dry ingredients
- 1 ¼ cups fine yellow cornmeal
- ¾ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
Wet ingredients
- ¼ cup melted salted butter
- ¼ cup neutral oil (canola, vegetable, or light olive oil)
- ⅓ cup honey
- ¼ cup light brown sugar (packed)
- 2 large eggs (room temp)
- ¾ cup buttermilk (room temp)
- ¼ cup canned creamed corn
- 1 tsp vanilla extract (optional)
- 1 tbsp salted butter (for greasing the skillet)
- 3 tbsp salted butter (softened)
- 2 tbsp honey
Optional toppings
- pinch flaky salt flaky salt
Instructions
- Preheat oven to 400°F (200°C) with a 10-inch cast-iron skillet inside.
- Mix dry ingredients in a bowl; whisk wet ingredients in another until smooth.
- Pour wet into dry; stir until just combined. Remove skillet, add butter, and swirl to coat.
- Pour batter into hot skillet and bake for 20–25 minutes until golden and a toothpick comes out clean.
- Mix softened butter and honey; brush over warm cornbread, sprinkle with flaky salt if desired, and serve.
Notes
For extra flavor, serve with additional honey or butter.