Go Back

Moist Honey Butter Cornbread

This moist honey butter cornbread is soft, tender, and slightly sweet with rich buttery flavor and a touch of honey in every bite. Made with simple ingredients, buttermilk, and melted butter, this easy homemade cornbread bakes up golden on the outside while staying fluffy and moist on the inside.
Print Recipe

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • ½ cup unsalted butter melted and slightly cooled
  • ¼ cup honey

Instructions

  • Preheat the oven to 375°F. Lightly grease a 9x9-inch baking pan with cooking spray.
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  • In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
  • Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove from the oven and let cool slightly before slicing. Brush the top with honey butter while still warm for extra flavor and moisture, if desired.