Cornmeal, flour, butter, honey, and eggs come together for the fluffiest Corn Bread with Honey Butter—sweet, golden, and totally comforting.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

You know those food memories that just stick? The kind that take you right back to a noisy table, someone shouting about “pass the butter,” and that sweet, buttery smell wafting from the kitchen? Yeah. That’s what this Corn Bread with Honey Butter is for me. My grandma used to make it whenever the weather dipped even a little—like, barely sweater-worthy—and her version wasn’t fancy, but man, it hit every emotional note. Sweet, soft in the middle, crispy on the edges, and slathered with honey butter that dripped down your fingers if you weren’t careful. And now? It’s my go-to whenever I need to bring a bit of comfort to the table. Or, let’s be honest, just want a good excuse to eat warm bread for dinner and call it a side.

Here’s a quick peek at what’s inside:

Why You’ll Love This Corn Bread with Honey Butter Recipe?

Here’s the thing—cornbread is one of those recipes that everyone thinks they have the best version of… but a lot of them come out dry, crumbly, or weirdly flavorless. This one? It’s like a warm hug with a golden crust. It’s sweet, but not too sweet. Moist but still has that classic cornmeal texture. And the vanilla? Oh, it just makes the whole thing feel like dessert masquerading as dinner. And don’t even get me started on the honey butter. It’s just two ingredients, but it’s one of those “why haven’t I always done this” kinda things. Trust me, this cornbread doesn’t play second fiddle—it’s the main character.

Ingredient Notes:

I’m gonna keep it real here—this isn’t some minimal, five-ingredient cornbread. But it’s still pantry-friendly and worth every bowl you dirty.

Sugar: It adds sweetness, obviously. If you’re from the “cornbread shouldn’t be sweet” camp, we can still be friends, but maybe scroll ahead.
Salt: Just enough to make everything else pop. I once forgot it… never again.
Butter (and lots of it): Some goes in the bread. The rest is for that dreamy honey spread. It’s not the time to go low-fat here.
Vanilla Extract: This is my secret twist. It rounds everything out and gives those bakery vibes. Optional? Technically. Worth it? Absolutely.
Eggs: Help bind the batter and keep it fluffy, not dense.
All-Purpose Flour + Cornmeal: This combo keeps the texture soft and hearty. I use medium-ground cornmeal for the best balance.
Baking Powder: No rise without it.
Milk: Keeps it moist and smooth. Any kind works, but I usually go with whole milk for richness.
Honey (for the butter): Use good-quality honey if you can. This is where flavor really shines through.

How To Make Corn Bread with Honey Butter?

Let me walk you through it like we’re baking together in a slightly too-warm kitchen, flour on our shirts and all.

Step 1: Preheat your oven to 400°F and lightly grease an 8-inch square pan. I sometimes line mine with parchment too, just for easy cleanup—lazy baker’s secret.

Step 2: In the bowl of a stand mixer (or with a hand mixer if you’re building arm muscles), beat together the sugar, salt, butter, and vanilla until smooth and creamy. Don’t rush this—fluffy butter = fluffy bread.

Step 3: Add the eggs, one at a time. Beat well after each one like you mean it. You want that mixture to be silky.

Step 4: In another bowl (yes, I know it’s another dish, sorry), whisk together the flour, baking powder, and cornmeal.

Step 5: Add the dry mix to the wet mixture in thirds, alternating with milk. It should be smooth, thick, and a little golden from the cornmeal. Don’t overmix—just get everything cozy and combined.

Step 6: Pour the batter into your prepared pan and smooth the top. Pop it in the oven for 30–40 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean—or mostly clean, because who doesn’t love slightly underbaked edges?

Step 7: While it bakes, whip up the honey butter. Just mash that softened butter with the honey until smooth and irresistible. Try not to eat it straight off the spoon. (I mean… you can.)

Step 8: Let the cornbread cool a bit before serving, then slice it up and slather on that honey butter like you mean it. Bonus points if it melts into all the little cracks and corners.

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Storage Options:

Okay, so on the rare chance you don’t devour it all the same day, this stuff keeps like a champ. Just wrap it tightly or pop it into an airtight container, and it’ll stay fresh for up to 2 days on the counter. Refrigerated? You’ve got maybe 4–5 days. Reheat gently in the microwave or toast it up in a skillet with a little butter. (Highly recommend that skillet trick, by the way. Crispy edges. Yes.) And if you made extra honey butter, it’ll last a week in the fridge—assuming you don’t spoon it onto everything.

Variations and Substitutions:

Look, I love this cornbread as is—but sometimes I get wild and try something new. You should too.

Savory twist? Skip the sugar, double the salt, and toss in some shredded cheddar and chopped jalapeños.
Dairy-free? Use plant-based butter and non-dairy milk. I’ve tried oat milk and it worked just fine.
Add-ins: Corn kernels, green onions, crumbled bacon… go nuts.
No cornmeal? You can try using polenta, but it’s grittier. Still tasty, just different.

What to Serve with Corn Bread with Honey Butter?

This cornbread doesn’t need a sidekick, but it does love company.

Chili: Classic move. Bonus if it’s got smoky chipotle.
BBQ anything: Ribs, pulled pork, brisket—cornbread balances the spice and richness.
Fried chicken or grilled veggies: It brings the sweet, buttery contrast.
Breakfast: Toasted cornbread + a fried egg + a drizzle of hot honey = chef’s kiss.

Frequently Asked Questions:

Can I make this ahead of time?
Yup! It tastes even better the next day. Just reheat before serving for that fresh-out-of-the-oven vibe.

Can I freeze it?
Definitely. Wrap individual slices and freeze for up to two months. Thaw overnight or microwave gently.

Can I make it gluten-free?
Sure thing. Just swap in a 1:1 gluten-free flour blend. And double-check your cornmeal—some brands sneak in wheat, weirdly enough.

Alright, that’s it—my ride-or-die cornbread. Sweet, golden, and ready to win hearts. You gonna give it a try? If you do, drop me a comment or send me a photo. I love seeing when my kitchen experiments turn into someone else’s cozy tradition.

And if you happen to slather that honey butter on pancakes, toast, or just your finger? Hey, your secret’s safe with me.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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