DESSERT

The Best Southern-Style Honey Butter Cornbread: Golden, Tender, and Irresistible! 🧈🍯🌽

There’s nothing quite like a warm slice of homemade cornbread to evoke feelings of comfort and home. This Southern-Style Honey Butter Cornbread takes everything you love about classic Southern cornbread – its tender, crumbly texture, distinct corn flavor, and golden crust – and elevates it with the irresistible sweetness of honey, both within the batter and as a luscious honey-butter glaze brushed on top. It’s the perfect accompaniment to chili, stews, barbecued meats, or simply enjoyed on its own with a hot cup of coffee. Get ready to bake a batch that will disappear as quickly as you can slice it!

(What Makes it “Southern-Style” with a Honey Twist?)

While there are many regional variations of cornbread, generally, Southern-style cornbread leans towards:

  • Buttermilk: Crucial for tenderness, a slight tang, and activating the leavening agents.
  • A mix of cornmeal and flour: This recipe uses both to achieve a tender crumb that isn’t overly crumbly, while still celebrating the corn flavor. Traditional Southern cornbread might be all cornmeal, but for a “best” honey butter version, a bit of flour makes it moist and cohesive without being cake-like.
  • Yellow Cornmeal: Gives that beautiful golden color and classic texture. Fine or medium-ground is preferred for a smoother crumb.
  • Baking in a hot skillet: A cast iron skillet, preheated with butter or bacon fat, is key to achieving that signature crispy, golden-brown crust.
  • Sweetness (with a caveat): Traditionally, Southern cornbread often has little to no sugar. However, for a Honey Butter cornbread, a moderate amount of sugar and honey is perfectly acceptable and desired, creating a more universally appealing and delicious product that’s still distinct from “Northern” cake-like cornbread.

This recipe balances tradition with a touch of modern indulgence.

Ingredients: Your Southern Cornbread Essentials 🛒

This recipe yields one 8 or 9-inch round cornbread (in a cast iron skillet) or a 8×8 inch square baking dish, serving 6-8.

I. For the Cornbread:

  • 1 cup (120g) Yellow Cornmeal (fine or medium grind)
  • 1 cup (125g) All-Purpose Flour
  • ½ cup (100g) Granulated Sugar (adjust to your sweetness preference; ½ cup is a good balance)
  • 1 tbsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 large Egg, lightly beaten, at room temperature
  • 1¼ cups (300ml) Buttermilk, at room temperature (see note below if you don’t have buttermilk)
  • ¼ cup (60ml) Honey, plus extra for the glaze
  • ½ cup (1 stick or 113g) Unsalted Butter, melted and cooled slightly, divided

II. For the Honey Butter Glaze:

  • ¼ cup (55g) Unsalted Butter, melted
  • 2 tbsp Honey

Step-by-Step Preparation: Baking Golden Perfection 📝

The key to that signature crispy crust is a hot, greased pan!

  1. Preheat Oven & Prepare Pan:
    • Preheat your oven to 375°F (190°C).
    • Place 2 tablespoons of the ½ cup melted butter into an 8 or 9-inch cast iron skillet or an 8×8 inch metal baking dish. (If using a non-stick or glass dish, just grease lightly and put butter in skillet). Place the skillet/dish with the butter into the preheating oven for about 5-10 minutes while you prepare the batter. This step is crucial for that crispy bottom crust!
  2. Combine Dry Ingredients:
    • In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps and everything is well combined.
  3. Combine Wet Ingredients:
    • In a separate medium bowl, whisk together the lightly beaten egg, buttermilk, and ¼ cup honey.
    • Stir in the remaining 6 tablespoons (¼ cup + 2 tbsp) of the cooled melted butter. Whisk until thoroughly combined.
  4. Combine Wet and Dry:
    • Pour the wet ingredients into the dry ingredients.
    • Using a spoon or spatula, mix just until combined. A few lumps are perfectly fine and even desirable; overmixing will develop the gluten in the flour, resulting in a tough, dry cornbread. Stop as soon as you no longer see streaks of dry flour.
  5. Bake the Cornbread:
    • Carefully remove the hot skillet/baking dish from the oven (the butter should be sizzling and coating the bottom).
    • Pour the cornbread batter directly into the hot, buttered pan. The batter should sizzle slightly as it hits the hot surface. Spread evenly.
    • Bake for 25-35 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. Baking time can vary depending on your oven and pan size. Keep an eye on it!
  6. Prepare & Apply Honey Butter Glaze:
    • While the cornbread is baking (specifically in the last 5-10 minutes), prepare the glaze. In a small bowl, melt ¼ cup butter. Stir in 2 tbsp honey until well combined.
    • As soon as you remove the hot cornbread from the oven, immediately and generously brush the entire surface with the honey butter glaze. The hot cornbread will absorb the butter and honey, keeping it incredibly moist and flavorful.
  7. Cool and Serve:
    • Let the cornbread rest in the pan for at least 5-10 minutes before slicing. This allows it to set slightly and prevents it from crumbling when cut.
    • Slice into wedges or squares. Serve warm, optionally with extra honey butter or a pat of plain butter on the side.

Pro Tips for The BEST Southern-Style Honey Butter Cornbread ✨

  • Hot Pan, Crispy Crust: Don’t skip preheating the butter in the skillet! This is the secret to a beautifully golden, crispy bottom crust.
  • Don’t Overmix: This is perhaps the most crucial rule for tender cornbread. Mix until just combined. Lumps are good!
  • Room Temperature Ingredients: Eggs and buttermilk at room temperature combine more smoothly and integrate better into the batter, leading to a more consistent texture.
  • Buttermilk Substitute: No buttermilk? No problem! For 1¼ cups of buttermilk, measure 1¼ cups of regular milk (whole or 2%), then stir in 1¼ tablespoons of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles.
  • Quality Honey: Use good quality honey for the best flavor, especially since it’s a prominent component in this recipe. Local honey can offer unique floral notes.
  • Cool the Melted Butter: Ensure the ½ cup of melted butter for the batter has cooled slightly before adding it to the wet ingredients. Too hot and it could start to cook the egg.
  • Check for Doneness: A toothpick or wooden skewer inserted into the center of the cornbread should come out clean (or with moist crumbs, not wet batter) when it’s done.

Serving Suggestions & Pairings 🍽️

Honey Butter Cornbread is incredibly versatile and pairs wonderfully with:

  • Savory Dishes: Chili, Brunswick stew, collard greens, black-eyed peas, BBQ pulled pork or chicken, fried chicken, or any hearty Southern meal.
  • Breakfast/Brunch: Enjoy with scrambled eggs, bacon, sausage, or even a drizzle of maple syrup.
  • Simple Snack: A warm slice with extra butter and honey, or a dollop of jam.
  • Soup: Perfect for dipping into creamy soups or chunky stews.

Storage and Make-Ahead Tips 🧊🗓️

  • Storage: Store leftover cornbread in an airtight container at room temperature for up to 2-3 days. It can also be refrigerated for up to 5 days, but it may dry out slightly.
  • Reheating: To reheat, wrap individual slices loosely in foil and warm in a 300°F (150°C) oven for 10-15 minutes, or microwave for 30-60 seconds.
  • Freezing: Cornbread freezes well! Allow it to cool completely, then wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature or reheat from frozen in a low oven (300°F/150°C) until warm.

(Conclusion)

This Southern-Style Honey Butter Cornbread recipe delivers on its promise of golden-brown perfection, a tender crumb, and that irresistible sweet-savory balance. It’s a comforting classic that will bring warmth and a taste of the South to your table. Simple to make, yet profoundly satisfying, it’s destined to become a beloved staple in your kitchen. Enjoy every buttery, honey-kissed bite!