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Honey Butter Glazed Cornbread

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The perfect cornbread needs to be moist with a slight crumble and definitely sweet. It should never dry your mouth out but also shouldn’t be as moist as cake. This recipe renders the perfect cornbread. I love that you throw everything together in one bowl. It’s a no-fuss baked good which I can get behind. Whip this up on a busy weeknight to make dinner feel extra special. The honey butter on top tips this into a pretty sweet cornbread. It’s mind blowing. When you spread it on the hot cornbread, after you’ve sliced it, the honey butter melts into the top and down every crevice. It becomes part of the cornbread itself and creates an entirely upgraded texture. Think, poke cake vibes.

This is the cornbread recipe I use for my cornbread stuffing recipe at Thanksgiving. So easy and delicious.

 

Tips for the Best Cornbread Recipe 

 

  • Don’t overbake your cornbread. Always check at the 20-minute mark with a toothpick.
  • Use 2% or greater fat content milk. Not the time for skim.
  • Bake in a 9″ cake pan
  • When I specifically add the brand “Kerrygold” it’s for a reason. It elevates the flavor and texture and because the honey butter is just butter and honey, it’s important to use high quality ingredients. It can be made with any salted butter, but the best outcome will be with Kerrygold.

Honey Butter Glazed Cornbread

This sweet, buttery moist cornbread is the easiest thing to throw together on a busy weeknight. It's the perfect balance of moist + crumbles. You won't be reaching for the nearest glass of water because there is nothing dry about it. The honey butter glaze topping melts into the nooks and crannies and makes it even more decadent. FYI This is the cornbread we use for my cornbread stuffing.
5 from 1 vote
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Ingredients
  

  • 1 C flour
  • 1 C cornmeal
  • 2/3 C sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 C milk 2% or higher fat
  • 1/3 C salted butter melted
  • 8 tbsp Kerrygold salted butter softened
  • 6 tbsp honey

Instructions
 

  • Mix the dry ingredients together to a bowl then add all the wet ingredients to the same bowl. Whisk using a hand whisk until the lumps are almost all gone.
  • Add to a buttered 9" cake pan. Bake on 400 for 20 minutes. Check at 20 and put back in if a toothpick doesn't come out clean.
  • While the cornbread bakes mix the softened butter and honey together.
  • Remove cornbread from the oven. While the cornbread is warm, cut the pieces and slather on the honey butter so it melts all into the cornbread. Reserve the extra honey butter to spread on pieces once the bread cools down.

Notes

Salted Kerrygold butter in the honey butter is a must. 
Tried this recipe?Let us know how it was!