Honey Butter Cornbread: The Ultimate Sweet & Savory Recipe

Honey Butter Cornbread: Prepare to experience a symphony of sweet and savory flavors in every bite! Imagine sinking your teeth into a warm, golden slice of cornbread, its crumbly texture melting in your mouth, enhanced by the irresistible sweetness of honey and the rich, creamy goodness of butter. This isn’t just cornbread; it’s an experience.

Cornbread, a staple in Southern cuisine, has a rich history rooted in Native American traditions. Passed down through generations, it has evolved from a simple, humble bread to a versatile dish enjoyed in countless variations. The addition of honey and butter elevates this classic to new heights, creating a truly decadent treat.

What makes honey butter cornbread so universally loved? It’s the perfect balance of textures and tastes. The slightly coarse, satisfying crumb of the cornbread is beautifully complemented by the smooth, sweet honey butter. It’s comforting, it’s satisfying, and it’s incredibly easy to make. Whether you’re serving it alongside a hearty chili, bringing it to a potluck, or simply enjoying a slice with a cup of coffee, this recipe is guaranteed to be a crowd-pleaser. I know you’ll love this recipe as much as I do!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal (stone-ground preferred for texture)
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 2 large eggs, lightly beaten
• 1/4 cup honey, plus more for drizzling

Honey Butter Topping:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup honey
• 1/4 teaspoon salt

Instructions:

Preparing the Cornbread Batter:

1. Preheat your oven to 375°F (190°C). This is crucial for even baking. While the oven heats, grease a 9-inch square baking pan or a 10-inch cast iron skillet. I personally love using a cast iron skillet because it gives the cornbread a beautiful crispy crust.
2. Combine the dry ingredients. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure everything is well combined to avoid pockets of baking powder or soda in your cornbread. This ensures a consistent rise and texture.
3. Combine the wet ingredients. In a separate bowl, whisk together the buttermilk, melted butter, eggs, and honey. The melted butter should be slightly cooled so it doesn’t cook the eggs when you mix them together.
4. Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cornbread. A few lumps are perfectly fine.

Baking the Cornbread:

1. Pour the batter into the prepared pan. Spread the batter evenly in the pan. If you’re using a cast iron skillet, the batter will sizzle slightly when it hits the hot pan, which is exactly what you want!
2. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cornbread should be golden brown on top and slightly pulling away from the sides of the pan. Keep a close eye on it during the last few minutes of baking to prevent it from burning. Ovens can vary, so adjust the baking time as needed.
3. Let the cornbread cool in the pan for at least 10 minutes before cutting and serving. This allows the cornbread to set slightly and makes it easier to cut.

Preparing the Honey Butter Topping:

1. While the cornbread is baking, prepare the honey butter. In a medium bowl, cream together the softened butter, honey, and salt until light and fluffy. You can use a hand mixer or a stand mixer for this, or even a good old-fashioned whisk if you’re feeling ambitious!
2. Spread the honey butter over the warm cornbread. Once the cornbread has cooled slightly, spread the honey butter evenly over the top. The warmth of the cornbread will melt the butter slightly, creating a delicious, gooey topping.
3. Drizzle with extra honey (optional). For an extra touch of sweetness, drizzle the cornbread with a little extra honey before serving. This is totally optional, but I highly recommend it!

Tips and Variations:

• For a spicier cornbread: Add 1/2 teaspoon of cayenne pepper to the dry ingredients.
• For a sweeter cornbread: Increase the sugar to 3/4 cup.
• For a richer cornbread: Substitute half of the buttermilk with heavy cream.
• Add-ins: Feel free to add other ingredients to the batter, such as kernels of corn, chopped jalapenos, or shredded cheese.
• Make it gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
• Reheating: Reheat cornbread in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave it for a quicker option, but it may become slightly less moist.
• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using.
• Cornmeal Type: While I prefer stone-ground cornmeal for its texture, you can use any type of cornmeal you have on hand. Just be aware that the texture of the cornbread may vary slightly.
• Serving Suggestions: This honey butter cornbread is delicious on its own, but it’s also a great accompaniment to chili, soups, stews, or barbecue. It’s also perfect for breakfast or brunch!

Troubleshooting:

• Cornbread is too dry: Make sure you’re not overbaking the cornbread. Also, check that your oven temperature is accurate. Adding a little more butter or buttermilk to the batter can also help.
• Cornbread is too dense: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a dense cornbread. Also, make sure your baking powder and baking soda are fresh.
• Cornbread is not rising: Make sure your baking powder and baking soda are fresh. Also, be sure to preheat your oven properly.
• Cornbread is burning on top: Lower the oven temperature by 25°F (15°C) and cover the cornbread with foil during the last few minutes of baking.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: 350-400
• Fat: 20-25g
• Saturated Fat: 12-15g
• Cholesterol: 75-100mg
• Sodium: 300-350mg
• Carbohydrates: 40-45g
• Fiber: 2-3g
• Sugar: 20-25g
• Protein: 4-5g

Enjoy your delicious Honey Butter Cornbread!

Conclusion:

This Honey Butter Cornbread isn’t just another recipe; it’s a warm hug on a plate, a burst of sunshine in every bite, and a guaranteed crowd-pleaser. From its subtly sweet flavor profile to its incredibly moist and tender crumb, this cornbread elevates a classic side dish to something truly special. I know you might have a go-to cornbread recipe already, but trust me, this one deserves a spot in your regular rotation. The combination of honey and butter creates a symphony of flavors that perfectly complements the earthy cornmeal, resulting in a cornbread that’s both comforting and utterly irresistible. But the best part? It’s incredibly versatile! Serve it warm with a generous pat of (you guessed it!) honey butter for a truly decadent experience. It’s the perfect accompaniment to chili, barbecue ribs, pulled pork, or even a simple bowl of soup. Imagine a hearty bowl of chili on a cold evening, paired with a slice of this golden, honey-infused cornbread. Pure comfort food bliss! And don’t be afraid to experiment! For a spicier kick, add a pinch of cayenne pepper or some finely chopped jalapeños to the batter. If you’re a fan of cheese, stir in some shredded cheddar or Monterey Jack for a cheesy, savory twist. You could even add some crumbled bacon for a smoky, salty flavor that complements the sweetness of the honey beautifully. For a more rustic touch, try using stone-ground cornmeal. It will give the cornbread a slightly coarser texture and a more pronounced corn flavor. I also love crumbling this cornbread and using it as a topping for casseroles or even as a stuffing for roasted vegetables. The possibilities are endless! It’s a fantastic way to add a touch of sweetness and texture to your favorite dishes. Serving Suggestions: * Serve warm with honey butter. * Pair with chili, barbecue, or soup. * Crumble and use as a topping for casseroles. * Serve alongside roasted vegetables. Variations: * Add a pinch of cayenne pepper or chopped jalapeños for a spicy kick. * Stir in shredded cheddar or Monterey Jack cheese for a cheesy version. * Add crumbled bacon for a smoky, salty flavor. * Use stone-ground cornmeal for a rustic texture. I’m so confident that you’ll love this Honey Butter Cornbread as much as I do. It’s a recipe that’s sure to become a family favorite. So, go ahead, gather your ingredients, preheat your oven, and get ready to bake up a batch of pure deliciousness. I can’t wait to hear what you think! Once you’ve tried it, please come back and leave a comment below. Let me know what variations you tried, what you served it with, and most importantly, how much you enjoyed it! Sharing your experiences helps other readers discover new ways to enjoy this fantastic recipe. Happy baking! I am sure you will enjoy this Honey Butter Cornbread. Print