This honey butter cornbread is the pan I reach for when the table feels like it needs a hug. I first baked it on a rainy Sunday when chili was simmering and everyone was circling the kitchen, hungry and hopeful. One bite in, the kids decided cornbread wasn’t just a side but the main event. The glossy honey butter glaze sets this one apart, seeping into the golden top and creating a sweet sheen that’s both beautiful and irresistible.

Over time I learned a few tricks that make it consistently tender: creamed corn for moisture, a generous splash of oil to keep crumbs soft even the next day, and a mid-bake brush of warm honey butter so the glaze fuses without making the top soggy. The result is lightly sweet with a delicate corn flavor, a crisp edge from the pan, and a plush, cake-like center that never feels dry. It’s comfort food, yes, but it’s also incredibly versatile. From barbecues to holiday spreads, it slides right in and always gets passed around until the pan is clean.

Ingredients

• Yellow cornmeal: Go for medium-grind for a pleasant texture that still bakes up tender. Stone-ground options add great corn flavor; avoid extra-coarse grinds unless you prefer a rustic crumb.
• All-purpose flour: Balances the cornmeal for lift and softness. Choose a trusted brand like King Arthur or Gold Medal for consistent results and structure.
• Creamed corn (15 oz): The secret to moisture. It adds sweetness and a custardy tenderness without making the batter heavy or gummy.
• Baking powder: Ensures a good rise. Check freshness by seeing if it fizzes in warm water; flat baking powder equals flat cornbread.
• Granulated sugar: Adds gentle sweetness that complements the honey glaze, not overpowering the corn flavor.
• Milk: Whole milk yields the softest crumb, but 2% works too. Bring it to room temperature for smoother mixing.
• Vegetable oil: Keeps the crumb moist even after day one. Neutral oils like canola or sunflower are ideal.
• Eggs: Bind and add richness. Room-temperature eggs incorporate more evenly for a tender bake.
• Honey and butter: The finishing touch. Use a mild honey and real unsalted butter for a glossy, aromatic glaze.

Instructions

Warm the honey butter: In a small saucepan over low heat, melt the butter, then stir in the honey until smooth and combined. Remove from heat. Keep warm on the lowest setting if you like, or rewarm gently before brushing. Prep the pan and oven: Preheat the oven to 400°F. Grease a 13x9-inch metal baking pan with baking spray or a thin coat of butter. Metal pans promote crisp, golden edges; glass may require an extra few minutes. Combine the dry ingredients: In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt until evenly distributed. Whisking aerates and prevents pockets of leavening, helping the batter rise evenly. Whisk the wet ingredients: In a separate bowl, whisk the milk, creamed corn, oil, and eggs until smooth. Room-temperature liquids incorporate faster and reduce overmixing later, keeping the crumb tender. Bring the batter together: Pour the wet mixture over the dry and fold with a spatula just until no dry streaks remain. A few small lumps are fine. Overmixing develops gluten and can make the cornbread tough. Bake and glaze: Spread the batter into the prepared pan and bake for 20 minutes. Quickly pull the pan, brush generously with warm honey butter, and return to the oven. Bake 10 to 15 minutes more until golden and a tester comes out clean. Cool and serve: Set the pan on a rack and cool at least 10 minutes to set the crumb. Slice into squares and serve warm with additional honey butter for drizzling at the table.

Storage Tips

Let the cornbread cool completely before storing to prevent condensation from softening the crust. For short-term storage, cover the pan tightly or transfer slices to an airtight container and keep at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days; rewarm in a 300°F oven for 8 to 10 minutes, loosely tented with foil to retain moisture. To freeze, wrap individual squares in plastic, place them in a freezer bag, and label with the date. Freeze for up to 3 months. Thaw at room temperature, then refresh in the oven so the edges regain a gentle crisp.

Ingredient Substitutions

If you’re out of milk, use buttermilk for a slightly tangier, ultra-tender crumb; substitute cup-for-cup. No vegetable oil? Melted butter or light olive oil works equally well in the same amount. Swap some or all of the sugar with light brown sugar for subtle caramel notes. For a deeper corn flavor, use fine stone-ground cornmeal; if using coarse, let the batter rest 10 minutes before baking to hydrate the grains. Need it less sweet? Reduce sugar to 3/4 cup and glaze lightly. For a honey-forward twist, drizzle extra honey on the baked surface instead of brushing mid-bake.

Serving Suggestions

This cornbread shines beside smoky chili, braised greens, or barbecue ribs, soaking up sauces like a dream. For brunch, serve warm slices with crispy bacon, scrambled eggs, and a bowl of fresh berries. At holiday tables, I like to cut the squares smaller and pile them in a napkin-lined basket with a small pot of warm honey butter and a sprinkle of flaky salt on the side. For a fresh contrast, add a simple salad with lemon vinaigrette; the acidity balances the sweetness beautifully.

Cultural Background

Cornbread has deep roots in American cooking, especially across the South, where cornmeal staples were born out of practicality and resourcefulness. Over time, regional styles evolved: some versions lean savory and crumbly, baked in cast iron with bacon drippings; others, like this tender, honey-kissed style, echo church potlucks and family reunions where a touch of sweetness felt celebratory. Using creamed corn is a modern home-cook flourish that keeps the crumb plush and inviting, perfect for cross-generational tables where everyone wants seconds.

Seasonal Adaptations

In summer, fold in 1 cup of fresh corn kernels and a handful of chopped chives for bright pops of sweetness and herbal lift. In fall, add a pinch of cinnamon and a small splash of vanilla, then serve with chili or roasted squash. For the holidays, reduce sugar to 3/4 cup and stir in 1/2 cup dried cranberries for festive color. Want a smoky barbecue vibe? Add 1/2 teaspoon smoked paprika to the dry ingredients and finish the baked cornbread with a sprinkle of flaky salt.

Meal Prep Tips

Whisk the dry ingredients in advance and store in a labeled jar for up to a month, so cornbread becomes a one-bowl weeknight bake. You can also bake, cool, and cut into squares, then freeze in meal-prep portions. Reheat straight from frozen in a 300°F oven for 12 to 15 minutes, brushing with a little fresh honey butter to revive shine. If you’re prepping for a party, bake a day ahead, cool completely, wrap well, and rewarm just before guests arrive; the kitchen will smell like you baked them that minute.

Whether it’s tucked beside a bowl of chili or sliced at a holiday potluck, this honey butter cornbread brings warmth to the table. Make it once, and you’ll find excuses to bake it again and again.