Honey Butter Cornbread with Thick, Tender Squares

Honey Butter Cornbread

Honey in the batter gives this cornbread a sweet, moist golden crumb. A honey-butter mixture brushed over the warm top adds a glossy finish, while small butter pats soften on the squares just before serving.

An 8-inch square pan makes nine thick pieces with browned tops and tender centers. Because the batter is deeper than it would be in a wider pan, check the center before the expected end of the bake rather than judging doneness by the edges alone.

Ingredients for Honey Butter Cornbread

For the cornbread

• 1 cup fine- or medium-grind yellow cornmeal (150g)
• 1 cup all-purpose flour (120g)
• 1/4 cup granulated sugar (50g)
• 2 teaspoons baking powder (8g)
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 cup buttermilk (240g)
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled slightly (85g), plus a little for greasing the pan
• 1/4 cup honey (85g)

For finishing and serving

• 2 tablespoons unsalted butter, melted (28g)
• 2 tablespoons honey (42g)
• 2 tablespoons unsalted butter, cut into small pats (28g)
• 1 tablespoon extra honey for serving, optional

How to Bake Honey Butter Cornbread

1. Prepare the oven and pan: Fully preheat the oven to 350°F (175°C) with a rack in the center. Grease an 8-inch square baking pan and line it with parchment paper, leaving overhang on two sides.
2. Combine the dry ingredients: Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. Combine the wet ingredients: In a second bowl, whisk the buttermilk, eggs, 6 tablespoons melted butter, and 1/4 cup honey. The melted butter should be warm, not hot, when added to the eggs.
4. Mix the batter: Fold the wet ingredients into the dry ingredients just until no dry streaks remain. Small lumps are fine. Spread the thick, pourable batter evenly in the pan.
5. Bake: Bake uncovered for about 40–50 minutes, starting to check at 38 minutes. The top should be golden brown and the center set. A toothpick inserted into the center should come out without wet batter; a few moist crumbs are fine. If the edges are brown but the center is wet, continue baking and recheck in short intervals.
6. Brush the top: Stir together the 2 tablespoons melted finishing butter and 2 tablespoons honey. Brush evenly over the warm cornbread to give it a glossy surface without flooding it.
7. Rest and serve: Let the cornbread rest in the pan for about 10 minutes. Lift it out using the parchment overhang and let it cool until sturdy enough to cut into nine thick squares. Add the butter pats to the warm serving pieces.

How to Tell When Thick Cornbread Is Done

Check the middle, not just the browned edges. Wet batter on the toothpick means the center needs more time; a few moist crumbs mean it is ready. Waiting for a completely dry toothpick can leave the squares crumbly.

The 40–50 minute range is for the deeper batter in an 8-inch square pan. A wider pan makes thinner cornbread that may bake faster, and different pan materials can shift the timing. Use the center test to decide when to take it out.

Keeping the Squares Tender

Once the wet ingredients meet the flour, fold only until the dry streaks disappear. More mixing can toughen the crumb. Brush the honey butter onto the baked top rather than soaking the bread, and give the slab time to rest before lifting and cutting it.

Serving Honey Butter Cornbread

Serve the squares warm with their butter pats and, if desired, a light drizzle of extra honey. They pair well with chili, beans, or stew. For a comfort-food spread, serve them with old-fashioned soul food mac and cheese.

How to Store and Reheat

Cool leftover cornbread completely before wrapping it tightly or storing it airtight. Keep it at room temperature for about 2–3 days, refrigerate it for up to about 5 days, or freeze well-wrapped squares for up to 3 months.

Thaw frozen squares before warming. Heat slices loosely wrapped in foil in a 350°F oven for about 5–10 minutes, or microwave an individual slice for roughly 20–30 seconds. Add fresh butter pats after warming.

Nutrition

Approximate nutrition per square, based on nine squares: 320 calories, 5g protein, 15g fat, and 42g carbohydrates. Approximate values per 100g of baked cornbread: 340 calories, 5g protein, 16g fat, and 45g carbohydrates. Values include the honey-butter finish and serving butter, but not optional extra honey; they vary with ingredients and the finished weight of the bread.