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This easy honey butter cornbread is an upgrade on the old Southern classic! Melted sweet-heat honey butter soaks into the warm buttermilk skillet cornbread, creating a moist and delicious side dish for breakfast, lunch, or dinner.
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If you’re looking for even more cornbread recipes, be sure to try this sweet and fluffy cornbread with corn, a pan of moist pimento cheese jiffy cornbread, and this cornbread with cake mix, too!
My love for cornbread runs deep, and I’m not too particular when it comes to the style! While an unsweetened southern cornbread is my go-to weeknight staple, our family also appreciates a rich, decadent, sweet cornbread that tastes like a simple cake. This honey butter cornbread falls into the latter category, since the buttermilk cornbread is drenched in a sweet, hot, and buttery sauce.
It’s perfect for soaking up chili, beans, gravy, or anything else that might be lingering on your plate, and equally delicious for breakfast alongside a mug of hot coffee.
Why You Should Bake Cornbread in a Cast Iron Skillet
For the best cornbread, you’ve got to use a cast iron pan! I recommend a deep 8-inch cast iron skillet for this recipe. A 9-inch cast iron skillet will work — it just yields thinner slices of bread. And in a pinch, you can substitute with an 8-inch baking dish or round cake pan.
Baking cornbread in a preheated cast iron skillet creates extra-crispy edges, which you just can’t replicate with any other pan. The cast iron retains and distributes heat evenly, so that the cornbread cooks beautifully and comes out tender and moist on the inside, but crispy on the outside. That buttery, browned, sturdy crust is the best part of the cornbread — a total dream!
What makes cornbread moist?
The melted honey butter poured over the hot cornbread keeps this particular recipe incredibly moist! Instead of a traditional skillet of cornbread that’s served alongside honey butter for spreading, this honey butter cornbread is like a “poke cake.” The melted honey butter sauce soaks into the holes that you poke all over the top of the bread, adding flavor and moisture to every bite.
The honey butter cornbread is also moist and tender, thanks to full-fat buttermilk and plenty of oil. If you decrease the amount of oil or fat in the recipe, you will find that the loaf becomes dry.
Ingredients for a Moist Honey Butter Cornbread Recipe
This is just a quick overview of the ingredients that you’ll need for a skillet of honey butter cornbread. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.
- Buttermilk: use whole buttermilk for the best flavor and texture. The buttermilk adds moisture to the bread, yields a softer crumb, and provides a slightly tangy flavor and richness. The acid in the buttermilk also activates the leavening agents to help the cornbread rise.
- Egg: gives the cornbread structure and lift.
- Vegetable oil: keeps the cornbread moist.
- Self-rising cornmeal mix: use either white or yellow self-rising cornmeal mix. I prefer White Lily brand. This is not plain yellow cornmeal! Instead, self-rising cornmeal mix is a convenient blend of cornmeal, all purpose flour, leavening agents (like baking soda), and salt.
- White sugar: for a sweet cornbread batter.
- Salted butter: to grease the hot skillet, flavor the crust, and make the honey butter sauce.
- Honey: to sweeten the butter that soaks into the cornbread.
- Cayenne pepper: an optional ingredient that adds a little bit of spicy kick to the honey butter sauce.
Why add buttermilk to cornbread?
Buttermilk is a classic Southern pantry staple that we always keep in the fridge! From fluffy pancakes to salad dressing, hoe cakes and biscuits to fried chicken, it’s an important ingredient in so many of our favorite recipes — including this Southern cornbread. In fact, if you have any leftover buttermilk, check out this collection of more than 60 recipes with buttermilk. The buttermilk serves a couple of purposes in this recipe that you can’t achieve with regular milk:
- Flavor: the buttermilk gives the cornbread a nice, subtle tanginess.
- Acidity: the acid in buttermilk helps the cornbread rise, because the acid from the buttermilk reacts with the alkaline baking soda, causing it to give off carbon dioxide. Baking powder will also react with buttermilk’s acidity to a small degree.
- Texture: the fat and acid in the buttermilk yields a lighter, more tender crumb.
I get my buttermilk at a local country market near our house — and this is the REAL stuff — the liquid that runs off a batch of fresh butter. It makes the most delicious biscuits and cornbread! If purchasing your buttermilk from the grocery store, look for whole buttermilk (rather than low-fat) when possible.
Buttermilk Substitutes
Don’t have buttermilk? No problem! In a pinch, you can make your own buttermilk at home to use in this recipe. To do so, pour either 1 ½ tablespoons of freshly squeezed lemon juice or 1 ½ tablespoons of white vinegar into a large measuring cup. Add enough whole milk to equal 1 ½ cups of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed.
How to Make Honey Butter Cornbread
This is simply a classic cast iron cornbread recipe that gets an upgrade with a rich and flavorful honey butter sauce. The detailed directions are included in the recipe card at the bottom of the post, but here’s the quick overview:
- Whisk together the cornbread batter.
- Pour the batter into a buttered, hot cast iron skillet.
- Bake for 25 minutes.
- Melt the butter, honey, and cayenne in a small saucepan.
- Poke holes all over the top of the hot cornbread.
- Slowly pour the honey butter over the cornbread, allowing the mixture to soak into the holes.
- Let the cornbread rest for at least 5 minutes, and then slice and serve!
Serving Suggestions for Cornbread with Honey Butter
Serve the cast-iron honey butter cornbread with extra butter or honey, jam, apple butter, or syrup on the breakfast table. The cornbread is also great as a side dish on the dinner table alongside any of these entrées:
- Chili (like this Slow Cooker Chili, Beef and Beer Chili, Classic Beef Chili, Slow Cooker White Chicken Chili, Crock Pot Buffalo Chicken Chili, White Bean Chicken Chili, Texas Chili, Ground Turkey Chili, or Pumpkin Chili)
- Soup (such as Ham and Bean Soup, Southern Black-Eyed Pea Soup, Beef Barley Soup, Crock Pot Potato Soup, Split Pea Soup with Ham, Chicken Noodle Soup, Pumpkin Soup, Chicken Vegetable Soup, Hamburger Soup, or Creamy Cauliflower Soup)
- Stews (like this Crock Pot Brunswick Stew, Crock Pot Chicken Stew, Irish Stew, Frogmore Stew, or Dutch Oven Beef Stew)
- Beans (such as Appalachian Pinto Beans and Turnip Greens, Old-Fashioned Southern Ham and Beans, Crock Pot Beans and Cornbread, Black-Eyed Peas, Homemade Baked Beans with Bacon, Southern Lima Beans with Ham, Ranch Style Beans, or Cowboy Baked Beans)
- Barbecue (like these Crock Pot Ribs, Pulled BBQ Chicken, Dutch Oven Beef BBQ, or Pulled Pork)
- Meat (try this Southern Meatloaf, Pan Fried Pork Chops, Oven-Fried Breaded Pork Chops, Dutch Oven Pot Roast, Pork Roast with Gravy, Rosemary Oven Roasted Chicken, or Crispy Roast Chicken with Vegetables)
- Seafood (such as Shrimp and Grits, Crab Cakes, and Shrimp Creole)
- Fried Favorites (such as Fried Chicken, Chicken Fried Steak, Fried Catfish, Oven-Fried Fish, Fried Oysters, or Fried Shrimp)
Storage Tips
Cornbread is best when freshly baked and warm from the oven, but you can bake it up to 8 hours in advance and leave it on your countertop until ready to serve. To extend the life of your homemade cornbread, store in an airtight container or cover with plastic wrap at room temperature for 1-2 days or in the fridge for up to 1 week.
How to Freeze
Wrapped tightly, you can store honey butter cornbread in the freezer for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.
How to Reheat
To reheat leftover cornbread, wrap in foil and warm in a 325°F oven for about 10 minutes. You can also microwave individual slices of cornbread just until warmed through — about 20-30 seconds.
Recipe Variations
- Omit the sugar for a more savory cornbread.
- Don’t have an 8-inch cast iron skillet? Use a 9-inch skillet, a round cake pan, or an 8-inch baking pan.
- Make your own self-rising cornmeal mix with these directions, or stir together your own buttermilk substitute by following the instructions above.
- Optional add-ins: 1-2 chopped jalapenos, 1 cup fresh blueberries, 1 cup corn kernels, 1 cup shredded cheddar cheese or Pepper Jack cheese, or orange zest and dried cranberries.
- For cornbread muffins, try this recipe.
Tips for the Best Honey Butter Cornbread Recipe
- Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
- Always preheat your cast iron skillet for cornbread. The hot skillet creates a crisp, sturdy crust on the cornbread, which is a flavorful, delicious contrast to the tender, delicate crumb.
- Use full-fat buttermilk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you’ll end up with dry cornbread.
- To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.
- The cayenne pepper is optional. It adds a nice spicy touch to the honey butter sauce, but you can omit this ingredient for a mild dish.
- Let the cornbread cool in the skillet for at least 5 minutes (or longer) before slicing and serving. This allows the honey butter to soak into the bread. The cooler cornbread is also sturdier (and less crumbly), and the hot skillet will be a bit easier to handle. The cornbread is great served warm or at room temperature.
More Popular Cornbread Recipes to Try
Jiffy Cornbread with Creamed Corn
55 minutes mins
Southern Cornbread Recipe
25 minutes mins
Old-Fashioned Southern Corn Sticks
22 minutes mins
…or check out this collection of more than 15 of the best cornbread recipes!
Honey Butter Cornbread
Ingredients
- 1 ½ cups whole buttermilk, well shaken
- 1 large egg
- ¼ cup vegetable oil
- 2 cups self-rising cornmeal mix, not plain cornmeal (I prefer White Lily brand)
- ¼ cup sugar
- 1 tablespoon salted butter, for greasing the skillet
HOT HONEY BUTTER
- ¼ cup (½ of a stick) salted butter
- ¼ cup honey
- Pinch of cayenne, or more to taste (optional)
Instructions
- Heat an 8-inch cast iron skillet, 9-inch cast iron skillet, round cake pan, or 8-inch baking dish in the oven while you preheat the oven to 425°F.
- Meanwhile, in a large bowl, whisk together the buttermilk, egg, and oil. Add the cornmeal mix and sugar; stir just until combined. Do not overmix – the batter will be lumpy, which is fine.
- Once the oven comes to temperature, carefully remove the skillet. Place 1 tablespoon of butter in the skillet; use a knife or brush to spread the butter on the bottom and sides of the pan until it melts. Pour the batter into the buttered skillet.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- When the cornbread has about 5 minutes left in the oven, prepare the honey butter.
- Cook and stir the butter, honey, and cayenne in a small pan over medium heat until the butter is melted. Use a fork or wooden skewer to poke holes all over the top of the hot cornbread.
- Gradually pour the honey-butter mixture over the hot cornbread, allowing the butter mixture to soak in. Let the cornbread stand for at least 5 minutes before slicing and serving.
Notes
- Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
- Always preheat your cast iron skillet for cornbread. The hot skillet creates a crisp, sturdy crust on the cornbread, which is a flavorful, delicious contrast to the tender, delicate crumb.
- Use full-fat buttermilk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you’ll end up with dry cornbread.
- To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.
- The cayenne pepper is optional. It adds a nice spicy touch to the honey butter sauce, but you can omit this ingredient for a mild dish.
- Let the cornbread cool in the skillet for at least 5 minutes (or longer) before slicing and serving. This allows the honey butter to soak into the bread. The cooler cornbread is also sturdier (and less crumbly), and the hot skillet will be a bit easier to handle. The cornbread is great served warm or at room temperature.
Hello Blair,
Happy Mother’s Day to you.
I will make in bake the Honey Butter Cornbread for the next dinner at my church.
I know my granddaughter will love this.
Thank you. God Bless.
Shonda
Thank you, Shonda. I hope that your family enjoys it!
Delicious. I served this with a country ham Mother’s Day brunch. Kids poked the holes and poured the honey butter.
A new family favorite
We’re so happy to hear it was a hit, Linda! Sounds like you had a great time making it as well.