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A piece of cornbread on a blue plate.
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5 from 4 votes

Rustic Sweet Cornbread with Honey Butter

This Rustic Sweet Cornbread with Honey Butter is the perfect side dish for soup, stew and chili season. Buttermilk adds richness to this tender cornbread.

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Bread, Side Dish
Cuisine: American
Servings: 8
Calories: 463kcal


For the Cornbread:

  • 1 ¾ cups all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • cup white sugar
  • cup butter softened
  • 1 teaspoon vanilla extract omit if using this recipe for cornbread stuffing
  • 2 eggs
  • 1 ¼ cups buttermilk

For the Honey Butter:

  • ½ cup butter softened
  • 2 tablespoons honey
  • 1 tablespoon powdered sugar


  • Preheat oven to 375 degrees F.
  • Combine flour, cornmeal, baking powder, and salt in a medium bowl and set aside.
  • Place sugar, softened butter, and vanilla in a medium bowl. Mix with a hand mixer until well combined. Add eggs, one at a time, and continue mixing until well incorporated.
  • Stir in flour mixture and buttermilk, alternately, with a spoon until just combined.
  • Melt 1 tablespoon of butter in an 10- to 12-inch cast iron skillet over MEDIUM-HIGH heat. When butter has melted, remove the pan from heat and swirl the butter around to evenly coat the bottom of the pan. Pour cornbread batter into pan and place in preheated oven.
  • Alternately, if using a baking dish, coat the bottom of the dish with softened butter or non-stick cooking spray and pour cornbread batter into dish.
  • Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Baking time will depend on size of pan so watch closely towards end of baking time.
  • Slice and serve with honey butter.

For Honey Butter

  • Using an electric hand mixer on low speed, combine softened butter, honey, and powdered sugar. Beat until light and fluffy. Transfer honey butter to a small serving dish and refrigerate until ready to use.


For Cornbread Muffins:
Coat a muffin tin with non-stick cooking spray. Divide the mixture between 12 muffin cups, filling them about 3/4 full. Bake at 375 degrees F for 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean.


Calories: 463kcal | Carbohydrates: 60g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 518mg | Potassium: 326mg | Fiber: 3g | Sugar: 24g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg