Let me tell you about southern style honey butter cornbread – it’s the kind of cornbread that makes people stop mid-conversation to ask what you put in it. The answer is butter, honey, and zero apologies about either. I made this for a barbecue last summer and watched grown adults fight over the last piece. One person tried to hide a slice in a napkin to take home. That’s the power of really good cornbread.
This isn’t that dry, crumbly health-food cornbread that tastes like sawdust. This is moist, slightly sweet, buttery cornbread with a golden crust that crackles when you bite it. The honey butter gets brushed on top while it’s hot so it soaks in and creates this sweet, glossy finish. It’s basically dessert masquerading as a side dish and I’m completely fine with that.
Best part? Takes maybe 30 minutes start to finish. Mix ingredients, pour in pan, bake. The honey butter is literally melted butter mixed with honey. If you can stir and turn on an oven, you can make cornbread that’ll make people propose marriage to you.
Why This Cornbread Beats All Other Cornbread
Most cornbread falls into two sad categories – the dry, crumbly stuff that requires a gallon of water to choke down, or the cake-like stuff that’s basically corn-flavored yellow cake. This southern style cornbread is neither. It’s moist without being cake-y, has actual corn flavor, and that honey butter finish makes it irresistible.
I brought this to a potluck where someone else brought store-bought cornbread muffins. Mine was gone in 10 minutes. Theirs sat there untouched until someone finally threw them away. Harsh but true. When you’ve had real cornbread with crispy edges and honey butter, you can’t go back to the boxed stuff.
Here’s why you need this cornbread:
- Actually moist, not dry and crumbly
- Sweet but not too sweet – balances perfectly
- That crispy golden crust situation is chef’s kiss
- The honey butter soaks in while it’s warm
- Works with literally any meal – bbq, chili, fried chicken, whatever
- Tastes homemade because it is
Plus this works for people who claim they don’t like cornbread. Those people have just been eating bad cornbread. Give them this version and watch them change their entire worldview :/
What You Need for Southern Style Honey Butter Cornbread
For the Cornbread
Dry Ingredients:
- Yellow cornmeal (1½ cups – stone-ground if you can find it)
- All-purpose flour (1 cup – gives structure)
- Granulated sugar (⅓ cup – for that southern sweetness)
- Baking powder (1 tablespoon – makes it rise)
- Salt (1 teaspoon)
Wet Ingredients:
- Buttermilk (1¼ cups – makes it tender and tangy)
- Eggs (2 large – room temperature)
- Melted butter (½ cup – this is not diet food)
- Honey (¼ cup – adds moisture and flavor)
- Vanilla extract (1 teaspoon – secret ingredient)
Why these ingredients work: Buttermilk keeps it moist and adds tang. The combo of cornmeal and flour gives you corn flavor with better texture than all cornmeal. Honey in the batter plus more on top creates layers of sweetness.
Substitutions that work:
- No buttermilk? Mix 1¼ cups milk with 1 tablespoon vinegar, let sit 5 minutes
- Want less sweet? Reduce sugar to ¼ cup
- All cornmeal works but texture is grainier
- Oil instead of butter works but you lose some richness
For the Honey Butter
This is the magic that makes it special.
- Unsalted butter (4 tablespoons – melted)
- Honey (3 tablespoons)
- Salt (pinch)
Critical tip: Make extra honey butter. People will want to spread more on their slices. I always double this portion because it disappears.
Equipment You Actually Need
- 9-inch cast iron skillet (traditional and gives best crust) OR 9×9 baking pan
- Mixing bowls
- Whisk
- Pastry brush for honey butter
- Toothpick for testing doneness
The cast iron skillet creates that crispy bottom crust that’s signature southern cornbread. But a regular pan works fine if that’s what you have.
How to Make This Cornbread
Step 1: Prep Your Pan
Preheat oven to 400°F. If using cast iron skillet, put it in the oven with a tablespoon of butter to heat while you mix the batter. This creates that crispy bottom crust.
If using a baking pan, just grease it well with butter or cooking spray.
Step 2: Mix the Dry Ingredients
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Make sure everything is evenly distributed – no pockets of baking powder.
This takes 30 seconds. Don’t overthink it.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together buttermilk, eggs, melted butter, honey, and vanilla until completely combined. The eggs should be fully incorporated with no streaks.
Let this sit for a minute if your butter was very hot – you don’t want to cook the eggs.
Step 4: Combine Wet and Dry
Pour wet ingredients into dry ingredients. Stir with a wooden spoon or spatula just until combined. This is critical – do NOT overmix. Some small lumps are fine.
Overmixed cornbread is tough and dense. You want to stir just until you don’t see dry flour anymore, then stop. Should take maybe 15 strokes max.
The batter will be thick but pourable. If it seems too thick, add a splash more buttermilk.
Step 5: Bake It
Carefully remove your hot cast iron skillet from the oven (if using). The butter should be melted and sizzling. Pour batter into the hot skillet – it should sizzle at the edges. This is what creates that golden crust.
If using a baking pan, just pour batter in. You won’t get quite the same crust but it’ll still be good.
Bake for 20-25 minutes until golden brown on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
The top should be golden and spring back when lightly pressed. The edges should be pulling away slightly from the pan.
Step 6: Add the Honey Butter
While cornbread bakes, mix melted butter with honey and a pinch of salt. Stir until completely combined.
The second you pull cornbread from the oven, brush the honey butter generously over the top. Use all of it. The hot cornbread will absorb it and create that glossy, sweet finish.
Let it sit for 5 minutes to cool slightly, then cut into squares or wedges.
Serve warm with extra honey butter on the side because people will want more.
Creative Variations Worth Trying
Jalapeño Cheddar Cornbread
Add 1 cup shredded cheddar and ½ cup diced jalapeños to batter. Skip the honey butter or use regular butter instead. Spicy, cheesy, perfect with chili.
Maple Bacon Cornbread
Replace honey with maple syrup. Fold in ½ cup cooked crumbled bacon. Use maple butter on top instead of honey butter. Breakfast cornbread that’s dangerous.
Blueberry Cornbread
Fold 1 cup fresh blueberries into batter. Increase sugar slightly. This leans more dessert but still works as cornbread. Surprisingly good.
Cast Iron Skillet Cornbread with Cracklins
Add pork cracklins or crispy bacon bits to batter. Very traditional southern style. Not for vegetarians but absolutely for people who love pork.
Sweet Corn Kernels Cornbread
Fold 1 cup fresh or frozen corn kernels into batter. Adds texture and sweetness. Makes it more rustic and interesting.
Brown Butter Cornbread
Brown your butter before adding to batter. Adds nutty depth. Takes 5 extra minutes but elevates the whole thing.
Southern Style Honey Butter Cornbread
Equipment
- 9-inch cast iron skillet or 9×9 baking pan
- Mixing bowls
- Whisk
- Pastry brush For brushing on honey butter
- Toothpick For testing doneness
Ingredients
- 1½ cups yellow cornmeal (stone-ground if possible)
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1¼ cups buttermilk
- 2 large eggs (room temperature)
- ½ cup melted unsalted butter
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon butter (for preheating skillet)
- 4 tablespoons unsalted butter (for honey butter topping)
- 3 tablespoons honey (for topping)
- 1 pinch salt (for topping)
Instructions
- Preheat oven to 400°F. If using cast iron skillet, add 1 tbsp butter and place it in the oven to heat while you mix batter.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, whisk buttermilk, eggs, melted butter, honey, and vanilla until fully blended. Let sit 1 minute if butter was hot.
- Pour wet ingredients into dry ingredients and stir gently just until combined. Do not overmix. Batter should be thick and slightly lumpy.
- Remove hot skillet from oven. Carefully pour batter in — edges should sizzle. Bake for 20–25 minutes until golden and a toothpick comes out with moist crumbs.
- While baking, mix melted butter, honey, and salt for topping. Brush generously over hot cornbread immediately after removing from oven.
- Let cool 5 minutes, then cut and serve warm. Serve extra honey butter on the side if desired.
Notes
Nutrition
Frequently Asked Questions
My cornbread came out dry and crumbly – what happened?
You either overbaked it or overmixed the batter. Pull it when a toothpick has just a few moist crumbs, not when completely clean. And mix the batter just until combined – overmixing develops gluten and makes it tough.
Can I make this southern style honey butter cornbread ahead of time?
Cornbread is best warm from the oven but it’s still good at room temperature the same day. Make it up to 6 hours ahead and reheat wrapped in foil at 350°F for 10 minutes before serving.
My cornbread stuck to the pan – how do I prevent this?
Grease your pan really well. If using cast iron, preheat it with butter which creates a natural non-stick surface. Let cornbread cool for 5 minutes before trying to remove it.
Is cornbread supposed to be sweet or savory?
This is the great cornbread debate. Northern style tends to be sweeter. Southern style is less sweet and more savory. This recipe splits the difference – sweet enough to be interesting but not cake-like.
Can I use a box mix and just add honey butter?
You can, but you’re missing the point. This recipe is just as easy as a box mix and tastes infinitely better. The from-scratch version takes maybe 5 extra minutes.
My honey butter isn’t soaking in – it’s just sitting on top
Your cornbread cooled too much before you added it. Honey butter must go on immediately when cornbread comes out of the oven while it’s still piping hot. The heat helps it absorb.
