Classic Southern Cornbread with Honey Butter
This easy baked classic Southern cornbread features a tender crumb and golden crust, served warm with sweet honey butter. Made with cornmeal and buttermilk, it's a perfect side dish for any Southern meal.
Ingredients
Check ingredients as you go.
- Batter
- Honey Butter
Let’s make it
Preparation
Preheat your oven to 425°F (220°C). Generously butter a 9-inch cast iron skillet or equivalent oven-safe pan to prevent sticking and for a crispy crust.
Batter Preparation
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar until well combined.
Wet Ingredients
In a separate bowl, beat the eggs lightly, then stir in the buttermilk and melted unsalted butter until smooth and combined.
Combine Batter
Pour the wet ingredients into the dry ingredients and stir gently just until moistened. Avoid overmixing to keep the cornbread tender.
Baking
Pour the batter into the prepared skillet and smooth the top with a spatula. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Honey Butter Preparation
While the cornbread is baking, prepare the honey butter by mixing softened unsalted butter with honey and a pinch of salt to taste in a small bowl. Stir until smooth and well blended.
Serving
Remove the cornbread from the oven and let it cool for about 5 minutes. Slice and serve warm with a generous spread of the honey butter.
Tips & notes
Ensure the melted butter is cooled slightly before mixing with eggs and buttermilk to avoid cooking the eggs. For a crispier crust, preheat the buttered skillet in the oven for 5 minutes before adding batter. Serve cornbread warm for best flavor and texture.
Saving it for later
Store leftover cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze wrapped in foil and placed in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.
Reheating
Reheat slices of cornbread in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Alternatively, microwave each slice for 15-30 seconds. Add a bit of honey butter after reheating to restore moisture and flavor.
