Cornbread with Honey Butter

So fall is just around the corner and everyone needs a go to recipe for cornbread. This one is mine! I have been making this delicious cornbread for years. Everyone that I have served it to have always raved about how delicious it is. There are so many meals that I make that I feel are just not complete without a giant piece of cornbread smothered with honey butter. It is perfect to serve with chili, ham, stews, ribs, barbecue…I could keep going! 😉 This sweet and moist cornbread dripping with delicious honey butter is sure to become a favorite on your dinner table.

Cornbread with Honey Butter


2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 cup cornmeal
1 1/3 cups milk

Honey Butter:
3/4 cup butter, softened
1/4 cup honey


Preheat oven to 400 degrees F. Lightly grease an 8 inch square cake pan.
In the bowl of a stand mixer with the flat beater attached, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
To make honey butter, in a small bowl, mix butter and honey until smooth. Set aside.
Bake in preheated oven for 30-40 minutes, or until golden brown. Serve warm with honey butter.

Source: adapted from

This recipe and photo was published in the Dallas Examiner on October 29, 2010