Name: Glazed Cornbread with Honey Butter Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cornmeal, fine or medium ground; 3/4 cup unbleached all-purpose flour; 1½ tablespoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1½ cups buttermilk; 2 large eggs; 2 tablespoons honey; 6 tablespoons unsalted butter, melted; 2 tablespoons unsalted butter (not melted), for the skillet; 2 tablespoons salted butter, melted; 2 tablespoons honey

Jump to Recipe· 3.9 from 1 review

I absolutely adore sharing this Glazed Cornbread with Honey Butter Recipe with friends and family because it perfectly balances sweet and savory comfort in every bite. The tender, buttery cornbread crowned with a glossy honey butter glaze has a way of making any meal feel special, whether it’s a weeknight dinner or a holiday feast. I love how this recipe is straightforward but results in a truly memorable dish that everyone keeps asking for again and again.

Why You’ll Love This Glazed Cornbread with Honey Butter Recipe

What truly makes this cornbread stand apart in my kitchen is the flavor combination. The slightly sweet cornmeal base pairs beautifully with the tanginess of buttermilk and a subtle honey note that infuses the bread. Then, topping it off with that luscious honey butter glaze adds a silky finish that melts on your tongue. Each bite feels warm and comforting, yet with a fresh, sweet twist, giving this recipe a perfect balance I just can’t resist.

Aside from the taste, I love how quick and simple it is to prepare. The mix of staple pantry ingredients comes together fast, and baking in a hot cast iron skillet creates that irresistible golden crust with minimal fuss. This recipe fits perfectly into those moments when you want homemade charm without spending all afternoon in the kitchen. Whether I’m feeding a crowd or just craving something soothing, this cornbread feels like a little celebration every time.

Ingredients You’ll Need

The image shows a top view of several ingredients on a white marbled surface. At the top left is a clear glass bowl filled with yellow cornmeal. Next to it on the right is a small gray bowl holding a square piece of yellow butter. Below the butter is a clear glass pitcher with white milk. To the left of the pitcher is a clear glass bowl containing white flour. At the far left, a small gray bowl holds white baking powder and pink salt. At the bottom left, a white pot with a wooden handle sits on a brown woven mat, filled with golden honey and a clear honey dipper inside. Finally, to the right, two brown eggs rest on a white cloth. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Glazed Cornbread with Honey Butter Recipe is how these simple ingredients each play a crucial role in texture, color, and flavor. Here’s what you’ll need to bring this recipe to life:

Unsalted butter (2 tablespoons for skillet): This is essential for coating your cast iron skillet to get that crisp, buttery crust.
Cornmeal (1 cup, fine or medium ground): The heart of the cornbread, it gives that classic grainy texture and golden color.
Unbleached all-purpose flour (3/4 cups): Adds structure while keeping the crumb tender.
Baking powder (1½ tablespoons): Helps the bread rise nicely, ensuring a light texture.
Baking soda (1/2 teaspoon): Works with the acidity of the buttermilk to give a perfect lift.
Fine salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
Buttermilk (1½ cups): Adds a pleasant tang and moisture, tenderizing the crumb beautifully.
Large eggs (2): Bind everything together and contribute richness.
Honey (2 tablespoons for batter, plus 2 tablespoons for honey butter): Brings a natural sweetness and helps create that shiny glaze.
Unsalted butter (6 tablespoons, melted for batter and 2 tablespoons salted melted for honey butter): Adds richness both in the batter and the finishing glaze.

Directions

Step 1: Start by placing a 10-inch cast iron skillet in your oven. Preheat your oven to 425℉ (220℃) with the skillet inside so it gets thoroughly heated. This step is key to getting that beautiful crust.

Step 2: In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined. This dry mix is the foundation of your cornbread.

Step 3: In a separate bowl or a large measuring cup, combine the buttermilk, eggs, and honey. Whisk until the mixture is smooth and homogenous.

Step 4: Pour the wet ingredients into the dry ingredients. Gently whisk everything together until just combined — overmixing will make the bread tough.

Step 5: Melt 6 tablespoons of unsalted butter and slowly stir it into the batter until just incorporated. This adds richness and keeps the crumb moist.

Step 6: Wearing oven mitts, carefully remove the hot skillet from the oven. Add 2 tablespoons of unsalted butter and swirl it around to coat the bottom and sides completely. The sizzling butter and heat create a perfect crust.

Step 7: Immediately pour the batter into the hot skillet, smoothing the top gently. Place it back on the middle rack of your oven.

Step 8: Bake for 16 to 18 minutes, or until a toothpick or skewer inserted in the center comes out clean or with just a few moist crumbs attached. This signals that your cornbread is perfectly done.

Step 9: While your cornbread bakes, prepare the honey butter by melting 2 tablespoons salted butter and stirring in 2 tablespoons honey until smooth.

Step 10: Once baked, remove the cornbread from the oven and, while still warm, brush the honey butter glaze generously over the top. This adds that signature shiny, flavorful finish.

Servings and Timing

This Glazed Cornbread with Honey Butter Recipe yields about 6 generous servings, making it ideal for sharing at family dinners or small gatherings. The prep time is quick at roughly 15 minutes, so you can whip up the batter easily. Baking takes about 20 minutes, just enough for the loaf to cook through and develop a crisp crust. Altogether, you’re looking at about 35 minutes from start to finish, with little to no resting time needed before slicing and serving — though I always recommend letting it cool just a few minutes in the skillet to help set the crumb.

How to Serve This Glazed Cornbread with Honey Butter Recipe

The image shows several pieces of golden corn bread stacked on top of each other on a white wire rack. The top piece has a small square of melting butter with a shiny surface. The corn bread looks soft with visible crumb texture and a slightly crunchy crust. Next to the rack, there is a wooden honey dipper with honey dripping from it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serving this cornbread fresh and warm is my absolute favorite — that’s when the honey butter glaze is still slightly melty, making the experience truly decadent. It pairs beautifully with anything BBQ, chili, or a hearty stew because the sweet notes beautifully balance smoky and savory flavors. I also love serving it alongside creamy mashed potatoes and roasted vegetables for a comforting weeknight meal that feels a little more special.

If you’re hosting a party or holiday meal, consider cutting the cornbread into small squares and arranging them on a wooden board with extra honey butter on the side for guests to spread. Garnishing with a sprinkle of flaky sea salt or fresh thyme leaves adds a lovely touch of flavor and presentation. For beverages, I enjoy pairing this cornbread with a crisp, lightly sweet white wine like Riesling or a refreshing iced tea with lemon — both complement the sweetness without overpowering it.

For portion sizes, a 3-inch wedge per person usually satisfies everyone, especially if it’s served alongside several sides. The cornbread can also be served at room temperature, but I find that its warm, buttery state delivers that pure comfort food feeling that makes this recipe so special to me.

Variations

I love tweaking this Glazed Cornbread with Honey Butter Recipe to suit different tastes and dietary needs. For instance, to make it gluten-free, I swap the all-purpose flour for a gluten-free baking blend, which works beautifully without sacrificing texture. If you want to keep it vegan, using plant-based buttermilk alternatives and a vegan butter substitute along with flax eggs can still yield a delicious result, though the flavor will vary slightly.

For an extra flavor twist, I sometimes add a cup of fresh or frozen corn kernels straight into the batter for more texture and bursts of sweetness. A pinch of cayenne or smoked paprika can add a subtle heat that balances the sweetness wonderfully. If you don’t have a cast iron skillet handy, a well-greased oven-safe baking dish works too, though the crust won’t be quite as crisp and golden.

In terms of cooking methods, while baking in a skillet is my top recommendation, I’ve had great success making this in muffin tins for easy individual servings. These miniature cornbreads are perfect for parties or packed lunches and bake slightly faster too — keep an eye on them after 12 minutes.

Storage and Reheating

Storing Leftovers

If you find yourself with leftovers, I keep this cornbread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. For longer storage, the fridge works great to extend freshness for about 4 days, just bring it back to room temperature or reheat before serving.

Freezing

Yes, this cornbread freezes wonderfully! I slice it first, then wrap individual pieces in plastic wrap and place them in a freezer-safe zippered bag or container. Frozen cornbread keeps well for up to 3 months and is a fantastic make-ahead option if you want quick access for unexpected visitors or a cozy snack.

Reheating

To reheat, I prefer popping slices in a toaster oven or regular oven at 350℉ (175℃) for about 8 to 10 minutes until warmed through and the edges crisp up again. Microwaving works in a pinch, but it tends to soften the texture too much and lose that lovely crust. Adding a little extra honey butter on top after reheating can help revive that fresh-baked charm.

FAQs

Can I use regular milk instead of buttermilk?

While buttermilk is preferred for its tang and tenderizing effect, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic the acidity. Let it sit for 5 minutes before using to achieve similar results.

Is it necessary to preheat the cast iron skillet?

Absolutely! Preheating the skillet ensures the batter hits a hot surface, creating that crisp, golden crust that makes this cornbread so special. Skipping this step can lead to a denser, less textured loaf.

Can I make this recipe ahead of time?

You can prepare the batter a few hours in advance and keep it chilled, giving it a good stir before pouring into the skillet. However, it’s best to bake and glaze it fresh for optimal texture and flavor.

What’s the best way to get a moist cornbread crumb?

The buttermilk, eggs, and melted butter all play key roles in keeping the crumb tender and moist. Be careful not to overmix the batter, which can make the bread tough. Also, removing it from the oven as soon as a tester comes out clean helps prevent drying out.

Can I add mix-ins like cheese or jalapeños?

Definitely! Adding shredded cheddar cheese or chopped jalapeños can bring a delicious savory or spicy note to the cornbread. Just fold these additions into the batter gently before pouring it into the skillet.

Conclusion

I honestly can’t recommend this Glazed Cornbread with Honey Butter Recipe enough — it’s one of those soulful dishes that never fails to bring smiles to the table. Whether you’re craving a cozy treat or something to impress guests, this recipe delivers warmth, sweetness, and comfort with every bite. I hope you enjoy making and sharing it as much as I always do!