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.
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 9x13 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.
Tried this recipe?Let us know how it was!