Golden, sweet buttery cornbread with a tender crumb and honey-butter gloss—your quick, crowd-pleasing side for chilis, BBQ, and cozy weeknights.
If you’ve only known cornbread as dry or crumbly, this version changes the game. A mix of yellow cornmeal and all-purpose flour keeps it sliceable and soft, while melted butter, sugar, and a touch of honey bring that bakery-worthy richness. Buttermilk and a single egg do the heavy lifting for moisture and a delicate, tender crumb.
Best of all, it’s weeknight simple. You’ll stir the dry, whisk the wet, bring them together, and bake just until the center springs back. A warm swipe of honey butter finishes each square with shine and sweetness. Serve it hot from the pan or let it rest for neat, cakey slices—either way, it disappears fast.
Sweet Buttery Cornbread Ingredients
- Yellow cornmeal — Classic flavor and a gentle, pleasant grit that says “cornbread,” not cake.
- All-purpose flour — Tames crumbliness so slices hold together and stay moist.
- Baking powder & baking soda — Dual leaveners for lift and a soft crumb; soda reacts with buttermilk’s acidity.
- Fine salt — Balances sweetness and amplifies corn flavor.
- Melted butter — Buttery depth in every bite and a tender texture.
- Granulated sugar — Sweetness and moisture for a plush, cohesive crumb.
- Honey — Floral notes and subtle stickiness that keeps cornbread soft longer.
- Egg — Structure and richness without making it bready.
- Buttermilk — Tang and moisture; helps browning and tenderness.
- Honey + butter (for glaze) — A quick brush over warm cornbread for a glossy, craveable finish.
How to Bake This Sweet Buttery Cornbread
STEP 1: Heat the oven to 375°F (190°C). Grease an 8×8- or 9×9-inch metal pan with cooking spray (or butter) and set aside. A metal pan bakes more evenly and browns better than glass.
STEP 2: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until the mixture looks uniform with no clumps of leavening hiding out.
STEP 3: In a separate bowl, whisk melted (cooled) butter with sugar and honey until glossy. Whisk in the egg, then the buttermilk, stirring until smooth and well combined.
STEP 4: Pour the wet mixture into the dry. Stir gently with a spatula just until the last streak of flour disappears; overmixing can toughen the crumb and reduce that tender bite.
STEP 5: Scrape batter into the prepared pan and smooth the top. Bake 18–22 minutes, checking at 18. The cornbread is done when the center springs back lightly and a toothpick comes out mostly clean with a few moist crumbs.
STEP 6: While it bakes, melt the glaze ingredients together—just a tablespoon of butter with a tablespoon of honey—either in the microwave or in a small pan, then stir to combine.
STEP 7: Brush the warm cornbread with the honey-butter glaze as soon as it comes out of the oven. Let it stand 10 minutes for slicing, or serve warm, straight from the pan in cozy squares.
Pro Tips for Sweet Buttery Cornbread
- Mind the melt: Let melted butter cool slightly before whisking in the egg to avoid curdling and to keep the batter smooth.
- Skip the tough crumb: Mix only until combined. A few tiny lumps are fine and bake out into a tender, cakey texture.
- Pan power: Metal pans run truer to time; glass or ceramic can need a few extra minutes and may brown less. Start checking early either way.
What to Serve with Sweet Buttery Cornbread
- Hearty bowls: Ladle alongside smoky chili, pulled pork, or barbecue chicken—the sweetness balances spice and smoke.
- Fresh contrast: A crunchy slaw with lime dressing or a simple cucumber-tomato salad brightens each bite.
- Breakfast spread: Split, griddle in butter, and top with fried eggs or a drizzle of maple for next-day magic.
Can I make my own buttermilk?
Yes. Add 1 tablespoon lemon juice or white vinegar to a measuring cup, then fill to the 1-cup line with milk. Stir and let stand 5 minutes; it’ll thicken and sour.
How do I get a tender, moist crumb?
Use buttermilk, don’t overmix, and pull the pan as soon as the center springs back with a few moist crumbs on a tester. Brushing with honey butter while warm locks in moisture.
Can I bake this in cast iron?
Absolutely. Use a well-greased 9- or 10-inch skillet. Preheat the skillet in the oven for 5 minutes for extra edge crispness, then pour in the batter and bake; start checking around 15–17 minutes.
How sweet is this cornbread?
It’s a lightly sweet, buttery style—more “Southern-style sweet” than savory. For less sweetness, reduce the sugar by 2 tablespoons and skip the glaze, or add a pinch more salt to balance.
What if the top browns too fast?
Tent loosely with foil for the last few minutes to protect the surface while the center finishes baking. Keep the pan on the middle rack and avoid opening the oven repeatedly.
Storage & Reheating
Let the cornbread cool to just warm, then cover or transfer to an airtight container. It keeps at room temperature for 1–2 days; refrigerate up to 4 days. For longer storage, wrap tightly and freeze up to 2 months. To reheat single servings, warm in a 300°F (150°C) oven for 8–10 minutes or microwave 10–15 seconds, then brush with a touch more honey butter to refresh the crumb. Whole pan? Cover with foil and reheat at 300°F for 12–15 minutes until just warmed through so it stays moist, not dry.
Notes you’ll appreciate in your kitchen
- Homemade buttermilk swap: 1 tablespoon lemon juice or vinegar + enough milk to reach 1 cup—stir and rest 5 minutes.
- Doubling the batch: Use a greased 9×13-inch pan. Expect a thicker bake and a few extra minutes in the oven; tent if browning early.
- Baking in glass: Add a couple of minutes and watch the center; glass insulates, so edges brown less. A quick broil at the end is optional—watch closely.
Warm, fragrant, and gleaming with honey butter, this sweet buttery cornbread is the kind of simple side that makes every bowl, plate, and pot on the table taste better. When you pull it from the oven, listen for the soft crackle of the glaze meeting the crust—you’re moments from your new favorite square.
Homemade Sweet Buttery Cornbread
Ingredients
Cornbread Batter
- 1 large egg
- ½ teaspoon fine salt
- ¾ cup ground yellow cornmeal
- ½ cup unsalted butter melted and allowed to cool
- 2 tablespoons pure honey
- 1 cup well-shaken buttermilk
- 1¼ cups plain all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup granulated sugar
Honey Butter Glaze
- 1 tablespoon melted unsalted butter
- 1 tablespoon natural honey
Instructions
- Set your oven to 375°F (190°C), and generously grease an 8×8-inch or 9×9-inch baking dish using nonstick spray.
- In a sizable mixing bowl, blend together the flour, cornmeal, baking powder, baking soda, and salt. Mix thoroughly, then set aside.
- In a separate bowl, whisk the melted butter with the sugar, honey, and egg until smooth. Incorporate the buttermilk and mix until uniform.
- Combine the wet mixture with the dry ingredients, stirring just until a cohesive batter forms—avoid overmixing.
- Transfer the batter into your prepared pan, smoothing the surface evenly with a spatula.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean.
- While the cornbread is baking, place the honey and butter for the glaze in a small microwave-safe bowl. Warm briefly in the microwave until the butter has fully melted.
- Stir the glaze until smooth, then gently brush it over the surface of the cornbread once it comes out of the oven and is still warm.
- Cut into squares and serve while warm.
Notes
To create a quick buttermilk alternative, pour 1 tablespoon of lemon juice or white vinegar into a 1-cup liquid measuring cup. Fill with milk to the 1-cup mark. Stir and let stand for a few minutes before using. Skillet Option:
A 9- or 10-inch well-greased cast iron skillet may be used in place of a baking dish. Begin checking for doneness around 15 minutes, especially if using a wider pan. Scaling the Recipe:
To double, simply multiply each ingredient by two and bake in a greased 9×13-inch pan. Expect a slightly longer bake time. If browning too quickly on top, cover loosely with foil. Pan Variations:
A metal 9×9-inch pan bakes in roughly 18 minutes. If using glass or a smaller 8×8-inch dish, anticipate additional baking time.