HONEY-BUTTER CORNBREAD

There’s cornbread… and then there’s this cornbread.

This honey butter cornbread is everything you want in a slice—soft, tender, and unbelievably moist, with a delicate crumb that melts into each bite. It carries just the right touch of sweetness without overpowering, creating a perfectly balanced flavor that pairs beautifully with anything—or stands confidently on its own.

This recipe is an evolution of my original, intentionally adjusted to create a lighter, fluffier texture. The addition of sour cream and baking soda enhances the structure, giving it that soft, airy lift while keeping every bite rich, smooth, and deeply satisfying.

Baked at a high temperature, the top develops a deep golden, slightly caramelized crust—crisp at the edges, soft in the center. And just when you think it couldn’t get better, it’s finished with a warm, glossy honey butter that soaks right into the surface, adding richness, shine, and that irresistible final touch.

This is the kind of cornbread you make once… and then you don’t stop making it.

Honey-Butter Cornbread

Prep Time: 10 minutes
Cook Time: 25–35 minutes
Total Time: 50 minutes
Servings: 12–16 pieces

INGREDIENTS:

Dry:

• 2 cups cornflour

• 2 cups all-purpose flour

• 1 cup sugar

• 2 tbsp baking powder

• 1 tsp baking soda

• 1 tsp salt

Wet:

• 2 cups milk

• 2 large eggs

• 2-3 tbsp sour cream (see below for substitutions)

• 1/2 cup vegetable oil (or neutral flavoured oil)

• 1 can (14–15 oz) creamed corn

Glaze:

• 6 tbsp melted butter

• ⅓ cup honey

INSTRUCTIONS:

1. Preheat your oven
   Set your oven to 400°F (200°C). Make sure it’s fully preheated—this is key for a proper rise and that beautifully browned crust.

2. Prepare your pan
   Lightly grease your baking dish.

3. Mix dry ingredients
   In a large bowl, whisk together:
   corn flour, sifted flour, sugar, baking powder, baking soda, and salt.

4. Mix wet ingredients
   In another bowl, whisk together:
   milk, eggs, oil, sour cream, and creamed corn until smooth.

5. Combine
   Pour the wet mixture into the dry ingredients and gently mix until just combined.
   Do not overmix—keep it light.

6. Bake
   Pour into your prepared dish and smooth the top.
   Bake for 25–35 minutes, until:

   • the top is a deep golden brown

   • a toothpick comes out clean

7. Make the honey butter
   Whisk together melted butter and honey until smooth, glossy, and slightly creamy.

8. Finish
   While the cornbread is still hot, brush or pour the honey butter over the top. Let it soak in.

Substitutions (for the sour cream)

• Plain yogurt

• Greek yogurt

• Buttermilk

No buttermilk?
Make your own by mixing:

• 1 cup milk + 1 tablespoon vinegar, lime juice, or lemon juice
  Let it sit for a few minutes until slightly thickened.

Tips & Tricks

• Sift your flour
  This keeps your texture smooth and lump-free.

• High heat is key
  400°F gives you that rise and that deeper golden, slightly caramelized top.

• Don’t overmix
  Overmixing will make it heavy instead of soft and fluffy.

• Room temperature ingredients help
  They blend better and give a more even texture.

• Add honey butter while hot
  This allows it to soak in instead of sitting on top.

• Let it rest briefly
  About 10–15 minutes before slicing for the best texture.