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Easy Honey Butter Cornbread

ByMelissa Jo Posted on Updated on
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A golden-brown cornbread with a moist, crumbly texture is shown in a white baking dish, with a square piece removed from one corner. The kitchen counter is visible in the background.

There is just something about homemade cornbread that makes every meal feel a little more special. Whether I’m making a big pot of my  Chili, Chicken Noodle Soup, Beef Stew, or we’re firing up the grill for barbecue, this Honey Butter Cornbread is always on the table. It’s buttery, soft, perfectly moist, and has just the right touch of sweetness from the honey 🍯. And let me tell you, those crispy buttery edges are the first thing everyone goes for.

I love taking something simple and making it taste homemade with just a few little tricks. This recipe starts with Jiffy cornbread mix, but don’t let that fool you. We’re greasing the pan with plenty of butter NOT nonstick spray, sprinkling a little sugar on the bottom for the most delicious golden crust, and adding just a pinch of salt and plenty of cracked black pepper to balance everything out. Then the cream style corn 🌽 keeps every bite incredibly moist and tender. Those little changes make such a big difference, and every single person who’s tried this cornbread asks me what I did differently.

Before you get started, make sure you read through the whole recipe because I’ve shared some of my favorite little tips along the way. From why your eggs should always be room temperature to my favorite trick for cracking eggs, they’re the little things that make baking easier and help your cornbread come out perfect every single time. I hope you love this recipe as much as we do. Enjoy! ❤️

A hand holds a can of Green Giant Cream Style Sweet Corn over a large empty white bowl in a kitchen setting.
Trust me on the cream style corn. It makes all the difference!
A person adds a scoop of sour cream from a measuring cup into a bowl of yellow cornbread batter using a wooden spatula. The bowl sits on a countertop with a checkered towel underneath.
Clear oil is being poured into a bowl containing a mixture of creamed corn and a dollop of white cream cheese, set on a kitchen countertop with cabinets and a sink in the background.
A glass measuring cup pours milk into a mixing bowl containing a yellowish batter and dollops of white cream cheese.
A person with dark-painted nails is cracking an egg into a white cup with red stripes, placed on a checkered surface next to a large metal bowl.
Crack your eggs in a separate bowl, ALWAYS!! and remember, room temperature eggs = better cornbread every time!
A stream of golden honey is being poured into a white bowl that already contains a creamy liquid, likely yogurt or milk, on a patterned surface in a kitchen setting.
Add in your honey! MMMMMM!
A hand stirs eggs and other ingredients in a large white bowl with a wooden spoon, mixing them together on a checkered surface.
Mix! Mix! Mix!
A person holds two boxes of Jiffy corn muffin mix above a bowl containing mixed batter and corn muffin mix powder, ready for further preparation.
Add in your cornbread mix and stir until combined. Don’t overwork it!
A white baking dish with small dollops of butter and a light dusting of breadcrumbs on the bottom, sitting on a wooden countertop with a woven placemat and patterned trivet nearby.
Butter your pan REALLY good, leave chunks of butter in there! The more the better!
A hand holds a bowl, pouring thick yellow cornbread batter with a fork into a rectangular white baking dish. Some batter has already dripped into the dish.
Pour in your batter over your buttery sugared pan!
A freshly baked, golden-brown cake in a white rectangular baking dish, with a shiny glaze on top and slightly crispy edges.
Drizzle over your honey butter which is simply equal parts honey and melted butter!!
A golden, moist cornbread with a missing corner slice sits in a white baking dish on a kitchen counter, showing its fluffy, textured interior.
Golden, buttery, sweet, and perfectly moist!
A smiling woman in a blue top holds up a serving of baked casserole in a kitchen. The casserole dish is on a wooden tray, and there are flowers and kitchen items in the background.
MAKE IT!!

Melissa Jo’s Tips!

Use room temperature eggs. Cold eggs don’t mix into the batter as well and can affect the texture. Pull them out about 30 minutes before baking for the best results.

Always crack your eggs into a separate bowl first. You never know when you’re going to get a bad egg—physically ormetaphorically! It only takes a few extra seconds and can save the entire recipe.

Don’t skip the butter and sugar. The butter creates those crispy golden edges everyone loves, and the light sprinkle of sugar underneath gives the bottom the perfect caramelized finish.

Mix just until combined. Overmixing can make your cornbread dense instead of soft and tender.

🤔 Common Questions

Can I make this ahead of time?

Absolutely! Bake it earlier in the day and warm it in the oven before serving!

Why is my cornbread dry?

Usually it’s from overbaking or overmixing. Pull it from the oven as soon as the center reaches 190-200°F!

Can I freeze it?

Yes. Wrap individual slices tightly and freeze for up to 3 months!

A golden-brown cornbread with a moist, crumbly texture is shown in a white baking dish, with a square piece removed from one corner. The kitchen counter is visible in the background.

Easy Honey Butter Cornbread

This Easy Honey Butter Cornbread is soft, buttery, perfectly moist, and packed with homemade flavor. A stick of melted butter, cream style corn, honey, and a sprinkle of sugar in the pan create the most delicious golden crust with tender slices every single time. Whether you're serving it with chili, barbecue, or your holiday dinner, this easy side dish is always a crowd favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 1 14.75 oz can cream style sweet corn
  • ½ cup sour cream
  • ⅓ cup milk
  • ⅓ cup vegetable oil
  • ⅓ cup honey
  • 2 large eggs room temperature
  • 2 8.5 oz boxes Jiffy Cornbread Mix
  • Pinch of salt
  • Pinch of cracked black pepper
  • 3 tbsp real butter (generously grease the pan with the butter and get all around the sides and corners; leave the leftover butter in the pan. Trust me)
  • 2-3 tsp granulated sugar for the pan

Instructions
 

Step 1

  • Preheat your oven to 400°F.
  • Generously grease the 9×13 baking dish with real butter. so every inch is coated in butter. Leave all those little buttery bits in the pan—they're full of flavor.
  • Sprinkle the bottom of the buttered pan evenly with granulated sugar.

Step 2

  • In a large mixing bowl, whisk together:
  • Cream style corn
  • Sour cream
  • Milk
  • Vegetable oil
  • Honey

Eggs (crack first in a separate bowl)

  • Whisk until smooth.

Step 3

  • Add both boxes of Jiffy Cornbread Mix along with:
  • Pinch of salt
  • Plenty of cracked black pepper
  • Gently stir until everything is just combined.
  • Don’t overmix.

Step 4

  • Pour the batter directly into the prepared baking dish over the butter and sugar.
  • Bake for 20-25 minutes, or until golden brown and the center reaches 190-200°F.
  • Allow it to cool for 15 minutes before slicing.
  • Serve warm with equal parts honey & butter mixed together if you're feeling extra.
Keyword corn, cornbread, honey, honey butter
Tried this recipe?Let us know how it was!

🗒 More Delicious Recipes

👝 How to Store Leftovers

Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Warm slices in the microwave for 15-20 seconds, or reheat in a 300°F oven until warmed through.


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