Moist Cornbread with Honey and Butter Recipe

If you’re on the hunt for a truly comforting, melt-in-your-mouth side, you absolutely have to try this Moist Cornbread with Honey and Butter Recipe. I love this recipe because it yields cornbread that’s just the right amount of sweet, buttery, and perfectly tender. When I first tried it, I knew I’d found a winner—there’s nothing quite like baking up a batch of cornbread that tastes like it came from a cozy Southern kitchen. Stick around, and I’ll share everything you need to get it just perfect every single time.

this …

Ingredients You’ll Need

The magic of this Moist Cornbread with Honey and Butter Recipe lies in its simple yet thoughtfully combined ingredients. Choosing quality butter and fresh honey will really lift your cornbread to the next level.

• Yellow Cornmeal: Ground cornmeal adds that classic cornbread texture and flavor — I like the medium grind for the perfect mouthfeel.
• Flour: This balances the cornmeal and helps create a tender crumb.
• Sugar: Just enough to give a subtle sweetness without making it a dessert.
• Honey: Enhances natural sweetness and adds moisture; using a good-quality honey is a game changer.
• Baking Powder: Your rising agent that gives the cornbread its lift and lightness.
• Salt: Balances flavors and enhances the sweetness and buttery notes.
• Butter (melted): Provides rich flavor and moisture—make sure it’s melted, not browned, for best results.
• Oil (canola, vegetable, or olive): Adds extra moisture and keeps the cornbread soft.
• Milk (whole, 2%, or buttermilk): I prefer buttermilk for a slightly tangy depth, but any milk will do.
• Large Egg and Egg Yolk: Helps bind everything together and adds richness.
• Softened Butter + Honey (for serving): Once baked, finishing with honey butter takes this cornbread from good to unforgettable.

Variations

I love how versatile this Moist Cornbread with Honey and Butter Recipe is—you can easily swap or add ingredients to make it suit your mood or dietary needs. Don’t be shy about making it your own.

• Using Buttermilk: I often swap regular milk for buttermilk, which adds a subtle tang and tenderizes the crumb beautifully.
• Jalapeño Cornbread: Adding finely chopped jalapeños gives it a spicy kick—my family goes crazy for this twist at BBQs.
• Gluten-Free Version: Try a gluten-free all-purpose flour blend in place of regular flour for allergy-friendly cornbread.
• Whole Wheat Flour: For a nuttier flavor, I’ve mixed some whole wheat flour in—just keep it to half the flour so the texture stays light.

How to Make Moist Cornbread with Honey and Butter Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F. Grab an 8×8-inch or 9×9-inch square baking dish; I prefer 8×8 because it yields nice, thick squares. Line the pan with parchment paper or grease it really well with butter or non-stick spray—pro tip, even with parchment I give a light spray to make sure the cornbread releases cleanly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your yellow cornmeal, flour, sugar, baking powder, and salt. This ensures your leavening and seasonings are evenly distributed—when I skip this step, the cornbread sometimes bakes unevenly, so don’t skip it.

Step 3: Add Wet Ingredients and Combine Gently

Now add your melted butter, oil, milk, honey, egg, and extra egg yolk to the dry mix. Stir gently until just combined—this is a key step! Overmixing makes cornbread tough, so be tender here. You want the batter smooth but don’t overwork it.

Step 4: Let the Batter Rest

This is the trick I discovered that really elevates this recipe: let your batter sit for 5 to 10 minutes before baking. This gives the cornmeal a chance to absorb the liquids, which means your cornbread comes out extra moist and tender.

Step 5: Bake and Add the Finishing Touch

Pour the batter into your prepared pan and bake for 24 to 30 minutes. Check it around 24 minutes by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. One mistake I made early on was overbaking, which dries out the cornbread, so watch closely near the end. Right after you take it out, try brushing the top with 2 to 3 tablespoons of melted butter—it adds an irresistible shine and extra moisture that your family will love.

How to Serve Moist Cornbread with Honey and Butter Recipe

Garnishes

I’m all about simple but indulgent garnishes here—my go-to is a generous pat of softened butter mixed with honey spread over warm squares. Sometimes I’ll toss on a sprinkle of flaky sea salt just to amplify that sweet-and-salty vibe. It’s incredibly satisfying.

Side Dishes

This cornbread pairs beautifully with smoky chili, hearty stews, or classic fried chicken. For a lighter meal, try it alongside roasted veggies or a fresh green salad—its richness balances bright, healthy flavors perfectly.

Creative Ways to Present

For special occasions, I like cutting the cornbread into fun shapes with cookie cutters or serving it in mini cast iron skillets. It makes such a warm presentation at a potluck or family dinner. Don’t forget a little ramekin of honey butter on the side for dunking!

Make Ahead and Storage

Storing Leftovers

Leftover cornbread keeps well wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. If I’m saving it longer, I pop it in the fridge to keep that buttery goodness fresh.

Freezing

I’ve had great results freezing cornbread! Just slice it, wrap squares individually in plastic wrap, then place them in a freezer bag. When you want a quick snack or side, it thaws in minutes and still tastes fresh.

Reheating

To reheat, I usually pop slices in a toaster oven or conventional oven at 300°F for about 10 minutes to restore crisp edges and a warm interior. You can also microwave it wrapped in a damp paper towel for softer results—just don’t overdo it or it turns chewy!

FAQs

Final Thoughts

This Moist Cornbread with Honey and Butter Recipe has become a staple in my kitchen because it’s just so reliable and delicious—every bite feels like a warm hug. I’ve shared this recipe with friends who keep coming back for more, and I’m sure once you try it, you’ll find yourself thinking of new ways to enjoy it too. Whether you’re pairing it with a spicy chili or enjoying it straight with a pat of honey butter, this cornbread never fails to bring a little joy to the table.

Print