Honey Cornbread with Whipped Honey Butter
Sweet, Tender, and Ready in 30 Minutes
Some people like their cornbread dry and savory. We like ours tender, golden, and just a little sweet. Honey does all of that, and it keeps the cornbread moist for days instead of hours.
It comes together in one bowl in about 10 minutes, and it's the perfect side for chili, soup, barbecue, and holiday dinners.
Then there's the honey butter. It takes two ingredients and two minutes, and it's the reason there are never leftovers at our house.
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Honey Cornbread & Honey Butter
Golden cornbread with a sweet, salty spread.
| Prep10 min | Bake20–25 min | Total35 min | Yield9 squares |
Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk or buttermilk
- 1/3 cup honey (we use our Beeholden Farms raw honey)
- 1/3 cup butter, melted and slightly cooled (or neutral oil)
- 2 large eggs
Whipped Honey Butter
- 1/2 cup (1 stick) butter, softened
- 2 to 3 tablespoons raw honey
- Pinch of flaky sea salt
Equipment: an 8x8-inch pan or a 9-inch cast iron skillet for crispy edges, and a hand mixer for the honey butter.
Instructions
- Heat the oven. Preheat to 400°F. Grease an 8x8-inch baking pan or a 9-inch cast iron skillet. For crispy edges, put the greased skillet in the oven while it preheats.
- Mix the dry ingredients. Whisk the cornmeal, flour, baking powder, and salt in a large bowl.
- Mix the wet ingredients. In another bowl, whisk the milk, honey, melted butter, and eggs until smooth.
- Combine. Pour the wet into the dry and stir just until combined. A few lumps are fine; overmixing makes it tough.
- Bake. Pour the batter into the pan and bake for 20 to 25 minutes, until golden and a toothpick in the center comes out clean.
- Make the honey butter. While it bakes, beat the softened butter, raw honey, and salt with a fork or hand mixer until light and fluffy, about 1 to 2 minutes.
- Serve. Let the cornbread cool for 10 minutes, cut into squares, and serve warm with a generous swipe of honey butter.
Recipe notes: For a plant-based version, use plant milk mixed with 1 tablespoon lemon juice, vegan butter or oil, and 2 flax eggs (2 tablespoons ground flaxseed plus 6 tablespoons water, rested 10 minutes). The honey butter works with vegan butter too.
Mix-In Ideas
- Jalapeño cheddar: fold in 1 cup shredded cheddar and 1 minced jalapeño.
- Corn kernel: add 1 cup fresh or thawed frozen corn for extra texture.
- Hot honey: drizzle our homemade hot honey over warm squares.
Storage and Safety Tips
- Store cornbread covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Rewarm slices in the oven or toaster oven.
- Store honey butter covered in the fridge for up to 2 weeks. Let it soften before spreading. A butter crock keeps it spreadable on the counter for a few days.
- Not for babies. Honey in any form, including baked into cornbread, should never be given to children under 12 months old.
The Best Butter Starts with the Best Honey
Honey butter uses raw honey straight from the jar, so this is where our small-batch honey really gets to shine.
Ready to bake? Shop our raw honey here. Local to Fremont? Pickup is free, and we offer free local delivery to the 94536 zip code on orders of $35 or more.
Curious why your honey tastes different from the grocery store kind? Read why we choose raw honey over regular honey.
