Honey Butter Cornbread is a simple and delicious side dish to make during the chilly fall and winter months. Perfect with chili, for Thanksgiving or just because you need some warm and buttery comfort food.
Cornbread. What can I say about cornbread?
Soft. Fluffy. Warm.
It’s all I want for Christmas.
Oh, and maybe a pair of fuzzy slippers. A good night’s sleep and a box of chocolate cookies, thank you very much.
But let’s be honest… Most of all I want a big slice of warm Honey Butter Cornbread.
It’s probably my family’s favorite side during fall and winter, right up there with fluffy mashed potatoes.
I already have a Pumpkin Cornbread recipe up in the archives, and I wanted to add a sweet potato version for Thanksgiving – but when I got ready to make it for the blog, my boiled sweet potatoes tasted grossly like perfume.
I read up on it and found out it was black rot. I had already mixed the dry ingredients… So on a whim, I decided to make my favorite Honey Butter Cornbread instead.
Sorry not sorry 😉
It’s similar to the first cornbread I ever made myself. I have tried to find that original recipe so many times, but I never did.
This here is my own version I recreated from the depths of my utterly confusing mind.
It’s cozy and fluffy like the fuzziest slippers on Christmas morning – my family gobbles up a batch in seconds.
My tips for the best Honey Butter Cornbread:
- My recipe is not overly sweet – I prefer my cornbread not too sugary, because we usually have it with something like pumpkin chili or beef stew. I generally don’t add the optional 1/4 cup of sugar that’s in the recipe, but I tested it both ways and it works very well for a sweeter bread.
- If you don’t have buttermilk, add 1 teaspoon of lemon juice OR white vinegar to 1.5 cups regular milk and leave it to stand for 5 minutes, then stir well.
- Use whole wheat OR white flour – the recipe works either way, and I like both versions.
- Don’t overmix the batter! This is like quick bread, pancakes or muffins: Only stir the wet and dry ingredients together until they’re JUST combined. Overmixing yields a dense and gummy cornbread.
Soft and fluffy. Slippers. Cornbread.
Actually, I do really want both of these for Christmas.
Get the recipe for my Honey Butter Cornbread here:
- 1.5 cups yellow cornmeal
- 1/2 cup flour, white or whole wheat both work
- 1/4 cup sugar, optional
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 1/2 cups buttermilk
- 1 cup sweet corn kernels, canned or thawed from frozen
- 1/4 cup honey
- 1/3 cup melted butter, slightly cooled
- 1 large egg
- Prep: Preheat the oven to 425°F. Lightly grease a 7x11 rectangular baking dish.
- Mix dry ingredients: Add all dry ingredients to a medium bowl and mix well.
- Mix wet ingredients: Add buttermilk, corn, honey and butter to a blender and blend until smooth. Add the egg and blend in just until smooth - do not overmix or the egg will scramble.
- Make batter: Pour wet ingredients into the bowl with the dry ingredients and stir JUST until combined.
- Bake: Pour the batter into the prepared baking dish. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pan. Serve warm cut into squares.