overhead shot of sliced Honey Butter Cornbread in the cast iron skillet

Ah Honey Honey

Cornbread is honestly one of my favorite foods, but I don’t find myself eating it that often. I feel like it’s mostly associated with the holidays or the summer. However, cornbread is so versatile that you can really make it at any time in the year. You can make it sweet or savory and mix in different fruits and flavors. But today, I’m sharing my classic Honey Butter Cornbread recipe. It’s sure to please anyone and is applicable for any occasion all year round! It’s served with my delectable honey butter, which adds an extra layer of warmth and sweetness. So buckle up, and let’s get this Honey Butter Cornbread moving!

slice of Honey Butter Cornbread in the cat iron skillet

Warm it Up

First, preheat the oven to 350℉ and place a 10 inch cast iron skillet into the oven while it preheats. I know we just started, but this is actually a really important step in order to get the right texture. Personally, I really like it when cornbread has a thin but crisp outer crust and a soft interior. It adds a nice bite and contrast to the texture. When we pour the batter into the hot cast iron skillet, the outside will begin to cook right away, which will help develop that crust when it bakes.

Next, add the all purpose flour, cornmeal, baking powder, baking soda, and kosher salt into a bowl. Whisk until the ingredients are evenly combined. In a separate bowl, add in the granulated sugar, honey, eggs, and melted butter. Whisk until combined. Pour in the vegetable oil and buttermilk then mix. Add the wet ingredients into the bowl of dry ingredients and whisk until the ingredients are combined into a batter.

Remove the hot cast iron pan from the oven. Place a tablespoon of butter into the pan and swirl the butter around as it melts. Pour the cornbread batter into the cast iron and smooth out the top. Bake it in the oven for 30-35 minutes. When a toothpick is inserted into the center, it should come out clean. My cornbread took about 33 minutes. If your cornbread starts getting too brown on top but isn’t cooked through yet, you can tent the cornbread with foil.

slice of Honey Butter Cornbread laying down on its side with honey butter and honey on top

Smooth and Silky

While the cornbread bakes, we can make the honey butter. In my opinion, making this honey butter is essential. It adds that extra pop of honey sweetness and moisture to the cornbread. The best part is that it’s so easy to make, so you don’t have an excuse to not do it. All it takes is combining softened butter, honey, salt, and cinnamon together until smooth and silky. The salt enhances the flavor of the honey and the cinnamon adds a touch of warmth.

standing slice of Honey Butter Cornbread with honey drizzling down the sides

The Key to Cornbread

When the cornbread is done, cool it until warm, get a slice, and slather on the honey butter! I can never have too much honey so I also like to add on a final topping of honey and flaky salt on top.

Let me tell you, I have tried a lot of cornbread recipes in my life, and this Honey Butter Cornbread is the best. I’m not even trying to toot my own horn, but everything from the flavor to texture is exactly what I want in a cornbread. Sometimes cornbread can be a little too dry and dense for my liking because there’s too much cornmeal in the recipe. However, this recipe has the perfect ratio so that it develops a crisp outer crust with a soft and fluffy inside. You still get that bite from the cornmeal, but it isn’t overpowering the other ingredients. It also has a subtle sweetness, which I like because some cornbread recipes don’t have flavor.

With the holidays quickly approaching, this Honey Butter Cornbread will make for a perfect side dish! I know it’s already going to be replacing the dinner rolls at my holiday table. So try it out for yourself and let me know what you think!