Honey Butter Cornbread

I love honey butter cornbread and honestly, I wouldn’t make it any other way. When I’m not making cornbread from scratch, I follow the instructions on the package but I can’t help myself from adding a few extras. A little oil and sour cream go into the batter because I like my cornbread moist and flavorful. Before I add the batter, I melt butter right in the baking pan in the oven. Once the butter is nice and melted, I carefully pour in the batter and let it bake. Then comes my favorite part I top it with a little more butter and a drizzle of honey. When it’s finished baking, I cover it loosely with foil and let it rest for a few minutes so all that buttery honey goodness can soak right into the bread. Is it necessary? Maybe not. Does it make me happy? Absolutely. Let’s just say this cornbread never has leftovers for long. If it does, somebody in the house is probably hiding a piece for later. 😄

Desire Eats

5/30/20261 min read

Ingredients

Dry Ingredients

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • ⅓ cup granulated sugar

  • 1 tbsp baking powder

  • ½ tsp salt

Wet Ingredients

  • 2 large eggs

  • 1 cup milk

  • ¼ cup sour cream

  • ⅓ cup vegetable oil

  • 2 tbsp honey

For the Pan & Topping

  • 4 tbsp butter, divided

  • 2–3 tbsp honey

Instructions

1. Preheat the Oven

Preheat oven to 400°F.

Place a 10-inch cast-iron skillet in the oven while it heats.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

  • Cornmeal

  • Flour

  • Sugar

  • Baking powder

  • Salt

3. Mix the Wet Ingredients

In a separate bowl, whisk together:

  • Eggs

  • Milk

  • Sour cream

  • Oil

  • Honey

Pour wet ingredients into dry ingredients and stir until just combined.

4. Melt the Butter

Carefully remove the hot skillet from the oven.

Add 2 tablespoons butter and let it melt, coating the bottom and sides of the pan.

5. Bake

Pour the batter into the hot buttery skillet.

Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

6. Add the Honey Butter Finish

As soon as the cornbread comes out of the oven:

  • Add the remaining 2 tablespoons butter on top.

  • Drizzle with 2–3 tablespoons honey.

Cover loosely with foil for about 5 minutes to allow the butter and honey to soak into the bread.

Serving Size

  • Serves 8–10 people

Time

  • Prep Time: 10 minutes

  • Bake Time: 20–25 minutes

  • Rest Time: 5 minutes

  • Total Time: 35–40 minutes

Tips & Tricks

Use a Hot Cast-Iron Skillet

That sizzle when the batter hits the pan helps create those delicious crispy edges.

Don’t Skip the Sour Cream

It adds moisture and helps keep the cornbread tender.

Cover with Foil After Baking

This is one of my favorite tricks. The honey and butter have time to melt into every bite, making the cornbread extra rich and flavorful.

Want It Sweeter?

Add an extra tablespoon of honey to the batter.

No Cast Iron?

A 9-inch baking dish works too, but you’ll miss those crispy skillet edges.

Chef Tip

If you’re anything like me, you’ll cut a piece while it’s still hot and tell yourself you’re just “testing it.” Then somehow another piece disappears. Before you know it, half the pan is gone and everyone is asking who ate the cornbread. I plead the fifth. 😄