This honey cornbread is the ultimate cornbread recipe! It’s slightly sweet, perfectly tender and absolutely delicious. 

You can never go wrong with cornbread, especially when paired with complementary dishes such as Hoppin’ John, Shrimp Creole and and honey glazed ham.

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A stack of cornbread topped with butter and honey

There are soooo many types of cornbread out there, everything  from cornbread that’s so sweet it’s almost like cake, to super savory cornbread with cheese, jalapenos and other fun add ins. This honey cornbread is the perfect in between cornbread – not too sweet, not too savory, perfect to use in Thanksgiving stuffing or enjoy as is. It’s also super easy to make and only uses a single bowl! How can you go wrong with what?

A cast iron pan of honey cornbread.

How To Make Honey Cornbread

The ingredients in this honey cornbread are exactly what you’d expect – flour, cornmeal, honey, sugar, butter and buttermilk. You can bake this cornbread in a cast iron skillet or in a square baking pan, whichever you prefer. Don’t skip the step of using an extra tablespoon of butter to grease the dish – it creates the most delicious golden brown crust! I know the inclination is to use cooking spray, which I typically use, but in this case, go for the butter. Because let’s be honest, cornbread is basically a vehicle to consume lots of butter and jam and honey, am I right?

A plate full of squares of honey cornbread.

I love to serve this cornbread alongside a hearty bowl of soup or as a side to a holiday meal. If you’ve got leftover cornbread, save it for croutons or crumble it up into a glass of milk. Have you heard of cornbread in milk? It’s a Southern thing and when I mentioned it on my Facebook page I got a huge reaction! You can even add sugar to the milk to enhance the experience. It’s definitely a unique way to eat cornbread!

A glass of milk with honey cornbread crumbled into it.

This recipe also makes great cornbread muffins. If you’re more in a muffin mood, divide the batter equally into a greased 12 cup muffin tin, bake for 15 minutes, then enjoy!

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Honey Cornbread Video

5 from 23 votes

Honey Cornbread

AuthorSara Welch
A stack of cornbread topped with butter and honey
This honey cornbread is the ultimate cornbread recipe! It's slightly sweet, perfectly tender and absolutely delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Side Dish
Cuisine American
Serves 10


  • 1 tablespoon butter softened
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs
  • 4 tablespoons butter melted
  • 1/4 cup honey


  • Preheat the oven to 400 degrees F. Use the softened butter to grease a 9 or 10 inch square baking pan or cast iron skillet.
  • In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt.
  • Make a well in the middle of the dry mixture and add the buttermilk, eggs, butter and honey.
  • Stir until just combined - do not overmix!
  • Pour the batter into the prepared pan. Bake for 20-25 minutes or until golden brown. Cool for at least 10 minutes. Cut into pieces and serve.


Recipe adapted from Food Network. If you prefer to make cornbread muffins, simply divide the batter into a greased 12 muffin cup tin and bake for 15 minutes.


Calories: 230kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 322mg | Potassium: 234mg | Fiber: 1g | Sugar: 13g | Vitamin A: 260IU | Calcium: 88mg | Iron: 1.4mg

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Recipe Rating


  1. 5 stars
    Ahhh Mazingly Good!
    Turned out prefect like the picture!
    I used unsweetened almond milk and vinegar
    Instead of the buttermilk.
    Made it up and it sat in the pan for 45 mins before baking.
    Very cakelike, sweet and delicious cornbread taste.
    I used 2-3 T of butter and ran it around the edge
    Is the skillet when it came out if the oven then, all over the top for that added buttery goodness.

  2. I made this cornbread twice since Thanksgiving! I am making it again tonight when I get off work. I also made the Southern cornbread dressing. A mazing!! very yummy. I haven”t tried it in milk yet but I intend to. I enjoy it made in a cast iron skillet. Very very yummy!

  3. No butter or oil in the recipe? But tons of sugar/honey? I am skeptical. Won’t it be dry? The cornbread I grew up with in Texas had little or no sugar. It’s in the oven. I’ll get back to you.

  4. 5 stars
    This is absolutely delicious! Topped leftover chili my husband made the other day with this cornbread and came up with our own tamale pie! Outstanding!