Warm from the oven with a little honey butter melting over the top, this moist cornbread is the kind of simple side dish that makes any meal feel a little more comforting.

There’s a lot to love about freshly baked cornbread, but texture makes all the difference. I want a slice that’s golden around the edges and soft in the middle—not one that crumbles apart before it reaches the plate. This recipe gets there with a combination of melted butter, oil, milk, honey, and an extra egg yolk.

The flavor lands somewhere between sweet and savory. You get plenty of corn flavor from the yellow cornmeal, a gentle sweetness from sugar and honey, and richness from the butter. And if you serve it while it’s still warm with a spoonful of homemade honey butter? Even better.

It’s also wonderfully simple. The batter comes together in one bowl, rests for just a few minutes, and bakes in under half an hour. Make it alongside chili or soup for dinner, add it to a holiday spread, or simply enjoy a warm square with honey butter.

Why You’ll Love This Recipe

This is the cornbread to make when you’re looking for a soft, moist center. Using both butter and oil gives you the best of both worlds: buttery flavor and a tender crumb that doesn’t feel dry.

I also love the little bit of honey here. Along with the sugar, it gives the bread just enough sweetness while still leaving room for that classic corn flavor to come through.

And then there’s the honey butter. It’s completely simple—just softened butter and honey—but when it starts melting into a warm piece of cornbread, it turns an everyday side into something especially good.

Best of all, you don’t need much time to make it. Mix the batter, give the cornmeal 5–10 minutes to soften, and pop the pan into the oven.

Cornbread Ingredients

• Yellow Cornmeal – this gives the cornbread its classic corn flavor and a little texture without making the crumb too heavy.
• Flour – all-purpose flour gives the cornbread structure while helping it stay soft and tender.
• Sugar – adds sweetness and balances the savory corn flavor.
• Honey – brings another layer of sweetness and gives the cornbread that lovely honey flavor.
• Baking Powder – this is what helps the cornbread rise and gives it a lighter, fluffier texture.
• Salt – a little salt balances the sweetness and brings out the corn and butter flavors.
• Butter – melted butter adds richness and that classic buttery flavor you want in warm cornbread.
• Oil – canola, vegetable, or olive oil works here. The oil adds moisture and helps keep the cornbread soft.
• Milk – whole milk, 2%, or buttermilk can be used. It adds moisture to the batter and helps create a tender crumb.
• Egg + Egg Yolk – the whole egg gives the cornbread structure, while the extra yolk adds richness and helps keep the center moist.

For the Honey Butter

• Butter – softened butter makes the base creamy and easy to spread over warm cornbread.
• Honey – adds just the right amount of sweetness to the butter and is especially good when it melts into a warm slice.

Step-by-Step Instructions

First, prepare the pan.

Preheat the oven to 350 degrees. Line a 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan with parchment paper or grease or spray with non-stick cooking spray. Even if I am using parchment paper, I lightly spray with non-stick cooking spray. For this recipe, I use a 8×8-inch baking pan.

Next, make the batter.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add melted butter, oil, milk, honey, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.

Let it rest.

Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.

This short rest is worth it! It gives the cornmeal a chance to absorb some of the liquid before the cornbread goes into the oven.

Then, bake.

Pour the batter into the prepared pan. Bake for 24–30 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don’t want to overbake cornbread.

Finally, cool and serve.

Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter or honey or homemade honey butter. An optional step is to melt 2-3 Tablespoons of butter and brush on the top of the cornbread when you remove it from the oven. This adds moisture and buttery flavor.

Make the Honey Butter

Allow the butter to come to room temperature or place it in the microwave for about 10 seconds. You don’t want it to be melted but just slightly softened. Add in honey and stir with a spoon or use a hand mixer to make it creamier.

Cut the cornbread into squares. Serve with a dollop of honey butter on top of each piece. I use a cookie scoop to scoop the honey butter into balls and place on top.

Expert Tips

Don’t rush the resting time. Once the batter is mixed, those extra 5–10 minutes give the cornmeal time to soften and mingle with the wet ingredients. It’s a small step that helps create the tender texture we’re looking for.

Keep the mixing gentle. Once everything comes together, you can stop stirring. Overworking the batter can work against that soft crumb.

Watch the oven toward the end. Cornbread can go from perfectly baked to a little too dry if it stays in the oven too long. Start checking it around 24 minutes and use the toothpick test to determine when it’s ready.

Add that optional butter while the bread is warm. If you’re brushing the top with the additional 2–3 Tablespoons of melted butter, do it right after the pan comes out of the oven. The warm surface will soak up all that buttery goodness.

Give it a moment before slicing. I know warm cornbread is tempting, but the 10-minute cooling period helps the crumb settle and makes the squares easier to cut.

Recipe Variations

One of the nice things about this cornbread is how easily it can move in a sweeter or more savory direction.

For something with a little heat, try adding pickled jalapeños or chopped green chilies. Shredded cheddar, pepper jack, or Parmesan can give it a richer, savory flavor, while crispy cooked bacon makes it an especially hearty side.

You can also use buttermilk for the milk, as the original ingredient list allows. It gives the cornbread another layer of flavor while keeping that tender texture.

Or keep the cornbread exactly as written and lean into the sweeter side when serving. A drizzle of honey or a generous spoonful of the homemade honey butter is really all it needs.

Storage & Reheating

Cornbread is especially good when it’s still a little warm from the oven, but leftovers keep well too.

Once it has cooled, wrap it tightly or transfer it to an airtight container. Keep it at room temperature for up to 2 days or refrigerate it for up to a week.

When you’re ready for another piece, warm it in a 350°F oven for 5–10 minutes. For a quicker option, microwave an individual slice for 20–30 seconds.

I like to add a little butter or honey butter after reheating. The warmth softens the butter immediately, and suddenly that leftover square tastes like a treat again.

Serving Suggestions

Serve this cornbread warm with butter, honey, or homemade honey butter. It’s simple enough to accompany a weeknight dinner but special enough to bring to a holiday table.

For a cozy meal, pair it with a steaming bowl of chili, vegetable soup, beef stew, or another hearty soup. The slightly sweet cornbread is especially nice alongside dishes with bold, savory flavors.

It’s also right at home with barbecue, pulled pork, roasted chicken, baked beans, or cooked greens.

And for Thanksgiving or another holiday dinner, add a basket of warm cornbread squares alongside the turkey, mashed potatoes, vegetables, and all the other sides.

Whatever you serve it with, don’t forget the honey butter. A warm square with a little butter melting into the top might be the simplest—and best—way to enjoy it.

Recipe FAQs

1. Can I use buttermilk instead of regular milk?

Yes, you can use whole milk, 2% milk, or buttermilk in this recipe. Buttermilk is a great option if you want a little extra tang and an especially tender cornbread.

2. Why do I need to let the cornbread batter rest?

Letting the batter sit for 5–10 minutes gives the cornmeal time to soften and absorb some of the liquid. Don’t skip this step if you can help it—it’s an easy way to get a softer, more tender crumb.

3. How do I keep my cornbread from turning out dry?

The biggest thing is to avoid overbaking. Start checking it around 24 minutes and remove it once a toothpick inserted into the center comes out clean. You can also brush the warm top with 2–3 Tablespoons melted butter for a little extra moisture and buttery flavor.

4. Do I need to mix the batter until it is completely smooth?

No, you don’t want to overmix the batter. Stir everything gently until just combined. Mixing too much can make the cornbread less tender, so once everything comes together, you’re ready to let the batter rest.

5. Can I make this cornbread ahead of time?

Yes, you can definitely make it ahead. Let the cornbread cool completely and store it tightly covered. When you’re ready to serve, warm it in a 350°F oven for 5–10 minutes or microwave individual pieces for 20–30 seconds. Serve it warm with honey butter for the best texture and flavor.

Moist Honey Cornbread

A soft, lightly sweet cornbread with a tender crumb, made with both butter and oil and served with optional homemade honey butter.

Print Pin

Course: Side Dish

Cuisine: American

Keyword: Honey Cornbread, Moist Honey Cornbread

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Ingredients

• 3/4 cup  Yellow Cornmeal (ground)
• 1 cup flour
• 1/2 cup sugar
• 2 tbsp honey
• 2 tsp Baking Powder
• 1/2 tsp salt
• 4 tbsp Butter (1/4 cup, melted)
• 1/4 cup Oil (canola, vegetable, olive)
• 1 cup Milk (whole, 2%, or buttermilk)
• 1  large Egg
• 1 large Egg Yolk

Honey Butter

• 1/2 cup Butter (1 stick, softened)
• 1/4 cup honey

Instructions

• Heat the oven to 350 degrees. Prepare an 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan by lining it with parchment paper, greasing it, or coating it with non-stick cooking spray. If using parchment, lightly spraying the pan as well can help. An 8×8-inch baking pan works well for this recipe.
• Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl and whisk together. Pour in the melted butter, oil, milk, honey, egg, and egg yolk. Mix gently until the batter is smooth and everything is just incorporated. Avoid excessive mixing so the finished cornbread stays tender.
• Leave the batter to rest for 5–10 minutes. This gives the cornmeal time to soften and absorb some of the liquid.
• Transfer the batter to the prepared pan. Bake for 24–30 minutes, checking toward the end of the baking time. The cornbread is ready when a toothpick inserted into the center comes out clean. Take care not to bake it longer than necessary.
• Let the cornbread cool for about 10 minutes before cutting. Serve it warm with butter, honey, or the honey butter below. For an optional finishing touch, melt 2–3 Tablespoons of butter and brush it over the cornbread immediately after it comes out of the oven.

Notes

Recipe Notes

• Milk: Whole milk, 2% milk, or buttermilk all work in this recipe. Buttermilk will add a little tang and help create a tender crumb.
• Don’t overmix: Stir the batter just until everything is combined. Overmixing can make the cornbread less tender.
• Rest the batter: Let it sit for 5–10 minutes before baking. This gives the cornmeal time to soften and absorb some of the moisture.
• Don’t overbake: Begin checking around 24 minutes. The cornbread is ready when a toothpick inserted into the center comes out clean or with a few crumbs.
• For extra moisture: Brush the top with 2–3 Tablespoons of melted butter as soon as it comes out of the oven.
• Honey butter: Make sure the butter is softened, not melted, before mixing it with the honey for a creamy, spreadable consistency.
• Storage: Keep cooled cornbread tightly covered at room temperature for up to 2 days or refrigerated for up to 1 week.
• Reheating: Warm in a 350°F oven for 5–10 minutes or microwave individual pieces for 20–30 seconds.

Nutrition

Calories: 295kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 195mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 431IU | Vitamin C: 0mg | Calcium: 33mg | Iron: 1mg

Estimated per serving based on 12 servings and including the honey butter. Actual values can vary depending on the milk, oil, and specific brands used.

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