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Homemade Honey Butter Cornbread

Homemade honey butter cornbread bakes in a 9-inch square pan until golden on top, with a tender crumb and gentle sweetness from honey. Stir the batter just until no dry patches remain for soft, moist slices.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 10 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 273
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp kosher salt
  • 2 eggs large
  • 1 cup buttermilk
  • 0.25 cup honey
  • 0.5 cup unsalted butter melted and cooled slightly

Equipment

  • 1 9-inch square baking pan

Method
 

  1. Heat the oven to 400°F.
  2. Coat a 9-inch square baking pan with nonstick cooking spray.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk the eggs, buttermilk, honey, and melted butter until combined.
  5. Pour the wet ingredients into the dry ingredients and stir just until no dry patches remain.
  6. Transfer the batter to the prepared pan.
  7. Bake for 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes.
  9. Slice and serve.

Notes

For tender cornbread, stir only until no dry patches remain. Store covered in the refrigerator for up to 4 days, or freeze wrapped slices for up to 3 months. For a dairy-free variation, use dairy-free butter and unsweetened plant milk soured with lemon juice in place of buttermilk.