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Golden Buttermilk Cornbread with Honey Butter

Buttermilk cornbread with honey butter bakes in a 9-inch square pan until golden, with a tender crumb and crisp edges. Serve it warm with smooth, creamy honey butter.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Cornbread
  • 1 tsp butter softened, for greasing the pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp kosher salt
  • 1 cup buttermilk
  • 2 eggs large
  • 0.5 cup unsalted butter melted and cooled
Honey butter
  • 0.5 cup unsalted butter softened
  • 2 tbsp honey
  • 0.125 tsp kosher salt

Equipment

  • 1 9-inch square baking pan

Method
 

Prepare the cornbread
  1. Preheat the oven to 400°F.
  2. Grease a 9-inch square baking pan with the softened butter.
  3. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. Whisk the buttermilk and eggs in a medium bowl, then whisk in the melted butter.
  5. Pour the buttermilk mixture into the cornmeal mixture and stir just until no dry streaks remain.
  6. Spread the batter in the prepared pan and bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
  7. Let the cornbread rest in the pan for 10 minutes.
Make the honey butter
  1. Beat the softened butter, honey, and salt in a small bowl until smooth and creamy.

Notes

For tender cornbread, stir just until no dry streaks remain. Store airtight in the refrigerator for up to 4 days; freezing is yes—wrap tightly and freeze for up to 3 months. For a dairy-free variation, use dairy-free butter and an unsweetened plant-based buttermilk substitute.