This Honey Butter Glazed Cornbread is a savory cornbread with a simple honey butter poured over top. Perfect with chili, pulled pork or jambalaya! Yields 10 servings.

Honey Butter Glazed Cornbread

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

A super simple buttermilk cornbread batter is poured into a hot skillet, baked and then immediately drizzled with a simple 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 just as delicious.

Honey Butter Glazed Cornbread

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ingredients for Honey Butter Glazed Cornbread

To Make This Honey Butter Glazed Cornbread You Will Need:

  • unsalted butter – Used for greasing the pan.
  • yellow cornmeal – Use fine ground or for a chewier texture, use  medium ground.
  • unbleached all-purpose flour
  • baking powder
  • baking soda
  • fine salt
  • buttermilk
  • eggs
  • honey
  • unsalted butter (melted)

for the honey butter glaze:

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

heat skillet in oven

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

combine 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, 1-1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Stir until combined.

combine wet ingredients

In a separate bowl (or 4-cup liquid measuring cup) add 1-1/2 cups buttermilk, 2 large eggs and 2 tablespoons honey.

mix well to combine

Whisk or stir well to combine.

add wet to dry ingredients

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

stir to combine

Whisk until just combined.

add in melted butter

Lastly, pour in 6 tablespoons melted unsalted butter.

stir one last time to incorporate

Stirring until incorporated.

remove hot skillet from oven and add butter

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 batter into skillet

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.

combine 3 tablespoons butter with 3 tablespoons honey

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

pour honey butter overtop

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

Honey Butter Glazed Cornbread

I wish you could smell this!

Honey Butter Glazed Cornbread

Once cooled, cut the glazed cornbread into pieces.

Honey Butter Glazed Cornbread

And serve with your favorite meal like chili, pulled pork or thanksgiving dinner!

Honey Butter Glazed Cornbread

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!

Honey Butter Glazed Cornbread

Honey Butter Glazed Cornbread
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Yield: 10 servings

Glazed Cornbread

This Honey Butter Glazed Cornbread is a savory cornbread with a simple honey butter poured over top. Perfect with chili, pulled pork or jambalaya! Yields 10 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 2 tablespoons unsalted butter (not melted), for skillet

FOR THE CORNBREAD:

  • 1 cup cornmeal, fine for medium ground
  • 3/4 cups unbleached all-purpose flour
  • 1½ tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1½ cups buttermilk
  • 2 large eggs
  • 2 tablespoons honey
  • 6 tablespoons unsalted butter

FOR THE HONEY BUTTER:

  • 2 tablespoons salted butter, melted
  • 2 tablespoons honey

Equipment

  • Finex 10" Cast Iron Skillet

Instructions 

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

MAKE THE CORNBREAD:

  • In a mixing bowl, measure and add in (fine or medium ground) corn meal, unbleached all-purpose flour, baking powder, baking soda and fine salt. Stir until combined.
  • In a separate bowl (or 4-cup liquid measuring cup) add buttermilk, eggs and honey. Whisk well to combine.
  • Pour in the wet ingredients into the bowl with the dry ingredients and whisk until just 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:

  • 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.
  • Let cool slightly before slicing and serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1piece, Calories: 259kcal, Carbohydrates: 28g, Protein: 5g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 71mg, Sodium: 416mg, Potassium: 132mg, Fiber: 2g, Sugar: 9g, Vitamin A: 463IU, Vitamin C: 0.04mg, Calcium: 159mg, Iron: 1mg
Author: Laurie McNamara
Course: Breads & Baked Goods
Cuisine: American

This recipe was originally posted on March 6, 2013 and has been updated with clear and concise instructions, new photography and helpful information.