American Cuisine
Cornbread with Honey Butter
By Dana Whitfield
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Cornbread is one of the oldest breads in the American kitchen, descended from the cornmeal cakes Indigenous peoples taught early settlers to make from ground maize. Over generations it split into regional camps: the savory, almost cake-free skillet cornbread of the Deep South and the sweeter, more tender Northern style baked in a pan. This version splits the difference, with just enough sugar and honey to round the corn flavor without tipping into dessert. Buttermilk is the quiet workhorse here. Its acidity reacts with the baking powder for extra lift and tenderizes the crumb, while a generous pour of melted butter keeps each square moist. Whipped honey butter, soft and barely sweet, melts into the warm bread the moment it hits the surface. Cornbread is a Thanksgiving and barbecue staple across the US, equally at home beside a bowl of chili, a plate of ribs, or a Sunday pot of greens. Baked in a hot cast-iron skillet it develops a crisp, golden edge that pan-bakers chase all year. It comes together in well under an hour, which is part of its enduring appeal.
Ingredients
Serves 9Instructions
- 1
Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or cast-iron skillet.
- 2
In a large bowl, whisk together cornmeal, flour, sugar, and baking powder.
- 3
In another bowl, whisk together the melted butter, buttermilk, and egg.
- 4
Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- 5
Pour batter into prepared pan. Bake for 20-25 minutes until a toothpick comes out clean. Bake until golden and a toothpick comes out clean and the center reaches an internal temperature of at least 160°F (71°C), fully cooking the eggs.
Chef's Tips
- ✦ Stir the batter just until the dry streaks disappear; overmixing develops gluten and turns tender cornbread tough and tunneled.
- ✦ For a crisp, deeply golden crust, preheat the cast-iron skillet in the oven, then add a little butter and pour the batter into the hot pan so it sizzles on contact.
- ✦ Whip the honey butter while the bread bakes so it is light and spreadable; soft room-temperature butter beats up far airier than cold butter.
- ✦ Check for doneness with a toothpick in the center and look for a springy top and golden edges pulling slightly from the pan.
- ✦ Let the cornbread rest about 10 minutes before cutting so the crumb sets and the squares hold their shape instead of crumbling.
Ingredient Substitutions
-
buttermilk → milk plus lemon juice or vinegar
Stir 1 tablespoon acid into 1 cup milk and rest 5 minutes. It mimics buttermilk's tang and reacts with the baking powder for a tender, well-risen crumb.
-
yellow cornmeal → white cornmeal
Swap 1:1 for a milder, slightly sweeter, more Southern character. Medium grind gives the best texture; very coarse grits will make the bread gritty.
-
all-purpose flour → 1:1 gluten-free baking blend
Use a blend with xanthan gum, measured equally. The cornbread will be a touch more crumbly, so let it cool 10 minutes before cutting.
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honey (for butter) → pure maple syrup
Whip in an equal amount for a warmer, less floral sweetness. Agave nectar also works 1:1 if you prefer a more neutral flavor.
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Frequently Asked Questions
Can I make cornbread ahead of time? ▼
Yes. Cornbread is best the day it is baked but holds well overnight. Cool it completely, wrap tightly, and store at room temperature. Rewarm squares in a 300°F (150°C) oven for a few minutes before serving, and whip the honey butter fresh for the best texture.
How long does cornbread keep and how should I store it? ▼
Store cooled cornbread wrapped airtight at room temperature for up to 2 days or refrigerated up to 1 week. The honey butter, made with dairy, should be refrigerated and used within 1 week. Freeze cornbread squares up to 3 months and thaw at room temperature before reheating.
How do I make this cornbread dairy-free? ▼
Replace the buttermilk with unsweetened plant milk plus 1 tablespoon lemon juice or vinegar, and use a plant-based butter for both the batter and the honey butter. The crumb stays moist, though the flavor is slightly less rich.
Why is my cornbread dry or crumbly? ▼
Dry cornbread is usually overbaked or short on fat or liquid. Pull it as soon as a toothpick comes out clean, measure the cornmeal accurately, and do not skimp on the buttermilk and melted butter. Letting it cool slightly before cutting also helps it hold together.
Can I make this less sweet or more savory? ▼
Yes. Reduce the sugar to 1 to 2 tablespoons for a classic Southern profile, or omit it entirely. You can also fold in shredded cheddar, diced jalapeno, or corn kernels, and serve with plain salted butter instead of honey butter.
