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Honey Cornbread

Honey cornbread with tender, golden crumb baked in an 8x8 pan and finished with a honey-soft butter brush. Quick whisk-and-stir method makes it sliceable with a glossy, melting honey topping.
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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: 350
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
  • 0.3333 cup honey
  • 0.5 cup butter, melted
Topping
  • 2 tbsp honey
  • 2 tbsp soft butter

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 400F and grease an 8x8-inch baking pan with a light coating so the cornbread releases cleanly.
Whisk the dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar in a bowl until evenly combined with no visible lumps.
Mix the wet ingredients and combine
  1. Whisk whole milk, large eggs, honey, and melted butter, then stir into the dry ingredients just until combined and no dry streaks remain.
Bake
  1. Pour the batter into the prepared pan and bake for 20-25 minutes at 400F until golden and a toothpick comes out clean.
Finish with honey butter
  1. Mix honey and soft butter, then brush over the warm cornbread before slicing so it melts and soaks into the surface.

Notes

For the most tender crumb, mix the batter only until the dry ingredients disappear—overmixing can make cornbread tough. Store leftovers covered at room temperature up to 2 days or refrigerate up to 5 days; reheat individual slices in the microwave. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw and warm. For a lighter option, use part-skim milk and reduce the butter slightly (about 2-4 tbsp) while keeping the honey topping as written.