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–+ servings
southern style honey butter cornbread

Southern Style Honey Butter Cornbread

The Crispy Chef
This southern-style cornbread is rich, moist, slightly sweet, and crowned with a hot honey butter glaze that soaks in while it’s warm. Perfect for BBQs, chili nights, or just because you deserve better cornbread.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread, Side
Cuisine Southern
Servings 9 squares
Calories 290 kcal

Equipment

  • 9-inch cast iron skillet or 9x9 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

Use a cast iron skillet for best crust. Add honey butter right out of the oven while the bread is hot so it soaks in. Make extra honey butter for serving on the side. Reheats well in foil at 350°F for 10 minutes.

Nutrition

Calories: 290kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 370mgPotassium: 180mgFiber: 2gSugar: 12gVitamin A: 420IUCalcium: 100mgIron: 1.4mg
Keyword bbq side dish, cast iron skillet cornbread, honey butter cornbread, southern cornbread
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