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Warm Cornbread with Honey Butter

  • Author: Laney Schwartz


Light, fluffy, and oh-so comforting, this cornbread is best served right out of the skillet with whipped honey butter and dunked into chili stews.




  • 1 1/2 cups all purpose flour
  • 2/3 cup sugar
  • 1/2 cup yellow corn meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups half and half
  • 2 eggs, lightly beaten
  • 1/3 cup canola oil
  • 4 tablespoons butter, melted and cooled slightly

For the whipped honey butter

  • 1/2 pound butter, at room temperature
  • 1 + 1/2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • A pinch of salt


  1. Preheat the oven to 350 degrees. Grease an 8 inch square baking dish or an 8 inch cast iron skillet.
  2. Combine flour, sugar, corn meal, baking powder and salt in a large bowl.
  3. Combine half and half, eggs, oil and melted butter in a medium bowl and mix well.
  4. Add the wet mixture to the dry mixture and using a spatula stir until just blended. Pour into your prepared baking dish.
  5. Bake for 20-25 minutes, until golden brown or until a tooth pick inserted in the center just barely comes out clean. Please note, if using a cast iron skillet the corn bread will continue to cook once taken out of the oven.

For the whipped honey butter

  1. Combine all the ingredients in a bowl and using a hand mixer whip together until light and fluffy.
  • Category: Baking, Side
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