Honey Butter Cornbread

5 from 1 vote

This easy honey butter cornbread is an upgrade on the old Southern classic!

Course bread, Breakfast, Side Dish

Cuisine American, Southern

Keyword best honey butter cornbread recipe, cornbread with honey butter, honey butter cornbread, moist honey butter cornbread recipe

Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings slices

Calories 303kcal

Author Blair Lonergan

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

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.

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.