Butter Glazed Cornbread, Honey Style

Love a sweet and savory cornbread recipe? This. Is. It.

A truly simple buttermilk cornbread batter is poured into a hot skillet, baked and then immediately drizzled with a honey butter mixture. This cornbread recipe is tender, moist and has so much flavor! I’ve even done a half honey and half maple version and it’s only as flavor-packed.

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To cook this Honey Butter Glazed Cornbread Set out:

• unsalted butter – Used for greasing the pan.
• yellow cornmeal – Use fine ground or for a chewier texture, use medium ground.
• unbleached all-purpose flour – Is needed so the texture of the cornbread and isn’t too crumbly.
• baking powder – Create lightness in the batter, which makes the cornbread rise and gives them a fluffy crumb. Avoid baking powder with aluminum.
• baking soda – Creates a gas while baking which helps the cornbread rise.
• fine salt – Enhances the flavor of the cornbread. Use sea salt or pink himalayan.
• buttermilk – Adds richness and flavor and keeps the cornbread moist.
• eggs – These bind all of the ingredients together to create structure and texture of the cornbread.
• honey – Lends sweetness and flavor.
• unsalted butter (melted) – Lends richness and flavor.

for the honey butter glaze:

• salted butter (melted)
• honey – I’ve also made this with a mixture of both honey and maple syrup.

Pace a 10-inch skillet in your oven and then preheat your oven to 425℉ (or 220℃).

Combine the Dry Ingredients:

In a mixing bowl, measure and add in 1 cup (fine or medium ground) corn meal, 3/4 cup unbleached all-purpose flour, 1½ teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Stir until combined.

Combine The Wet Ingredients:

In a separate bowl (or 4-cup liquid measuring cup) add 1½ cups buttermilk, 2 large eggs and 2 tablespoons honey.

Whisk or stir well to combine.

Pour in the wet ingredients into the bowl with the dry ingredients.

Whisk until only combined.

Lastly, pour in 6 tablespoons melted unsalted butter.

Stirring until incorporated.

Once the oven and skillet have preheated, wearing oven mitts, carefully remove the skillet and add in 2 tablespoons unsalted butter. Swirl the pan to coat the bottom.

Pour the cornbread batter into the hot skillet and then bake on the middle rack for 16 to 18 minutes or until a tester comes back clean with a few crumbs attached.

Make The Honey Butter:

Meanwhile, melt 2 tablespoons of salted butter and add in 2 tablespoons honey. Stir well to combine.

Once the cornbread has baked, remove and immediately pour the honey butter over top.

I wish you could smell this!

Once cooled, cut the glazed cornbread into pieces.

And serve with your go-to meal like chili, pulled pork or thanksgiving dinner!

Enjoy! And if you give this Honey Butter Glazed Cornbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!