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Honey Cornbread

Honey cornbread with tender, golden crumb baked in an 8x8 pan and brushed with a honey-butter topping. Easy method: stir just until combined, bake until a toothpick comes out clean, then finish with honey and soft butter for a glossy melt.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sugar
Wet ingredients
  • 1 cup whole milk
  • 2 large eggs
  • 0.333 cup honey
  • 0.5 cup butter, melted
Honey butter topping
  • 2 tbsp honey
  • 2 tbsp soft butter

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat oven to 400F, then grease an 8x8-inch baking pan so the cornbread releases easily.
Mix dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar in a bowl until evenly combined and no dry streaks remain.
Mix wet ingredients
  1. Whisk whole milk, large eggs, honey, and butter, melted, then stir into the dry ingredients just until combined and the batter looks thick and uniform.
Bake
  1. Pour the batter into the greased pan, then bake for 20-25 minutes at 400F until golden and a toothpick comes out clean (look for set edges and light browning).
Brush with honey butter
  1. Mix honey and soft butter, then brush over the warm cornbread before slicing so it melts and looks glossy.

Notes

Pro tip: stir the batter only until the dry ingredients disappear for a tender crumb—overmixing can make cornbread tough. Store airtight in the fridge up to 4 days; rewarm slices in the oven or microwave. Freeze for up to 2 months. For a lighter option, use low-fat milk and reduce butter in the topping to 1 tablespoon each honey and soft butter (sweetness stays from the honey).