Easy Honey Butter Cornbread
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! ❤️
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.
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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
Absolutely! Bake it earlier in the day and warm it in the oven before serving!
Usually it’s from overbaking or overmixing. Pull it from the oven as soon as the center reaches 190-200°F!
Yes. Wrap individual slices tightly and freeze for up to 3 months!
Easy Honey Butter Cornbread
Ingredients
Method
- 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.
- In a large mixing bowl, whisk together:
- Cream style corn
- Sour cream
- Milk
- Vegetable oil
- Honey
- Whisk until smooth.
- 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.
- 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.
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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.
