Can I make Honey Butter Cornbread ahead of time?

Yes! Bake it, let it cool, and cover tightly. For best results, warm slices in the microwave for 10–20 seconds. If you can, save a little honey butter to brush on after reheating.

How do I store leftovers?

Keep leftovers in an airtight container at room temperature for about 1–2 days , or refrigerate for up to 5 days . Warm it before serving for that fresh-baked feel.

Absolutely. Cut into squares, wrap tightly, and freeze for up to 2–3 months . Thaw overnight in the fridge and warm before eating. (Freezer cornbread is basically future-you sending a love letter.)

Can I swap the sour cream?

You can use plain Greek yogurt instead. It’ll still keep the cornbread moist and tender.

Do I have to use cream-style corn?

For this version, it really helps with moisture and sweetness. If you only have regular corn, the texture won’t be quite the same—but it’ll still be tasty.

Is vanilla extract really necessary in cornbread?

In this sweet-style Honey Butter Cornbread , yes—it gives it a cozy bakery vibe without tasting like cake.

Honey Butter Cornbread: Irresistibly Cozy, 9x13 Magic

Description

This Honey Butter Cornbread is soft, moist, and perfectly sweet, baked in a 9×13 pan and soaked with creamy honey butter for the ultimate comforting side dish.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 cups yellow ground cornmeal
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt

Wet Ingredients

1 (14.75 oz) can cream-style corn
1 1/2 cups whole milk, room temperature
1/2 cup sour cream, room temperature
2/3 cup butter, melted and cooled (about 11 tablespoons)
2 large eggs, room temperature
1 tablespoon vanilla extract
1/4 cup honey

Honey Butter

1 stick (8 tablespoons) salted butter, partially melted
1/3 cup quality honey

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Instructions

Preheat oven to 375°F. Generously butter a 9×13 baking dish.
In a large bowl, whisk together flour, cornmeal, both sugars, baking powder, and salt.
In another bowl, whisk milk, melted butter, sour cream, eggs, cream-style corn, vanilla extract, and honey until smooth.
Pour wet ingredients into dry ingredients and whisk until just combined. Do not overmix.
Pour batter into prepared baking dish. Bake for 35–40 minutes.
While baking, make honey butter by whisking partially melted butter with honey until creamy.
At the 20-minute mark, remove cornbread briefly and brush half of the honey butter evenly over the top. Return to oven.
When a toothpick inserted in the center comes out clean, remove from oven.
Poke holes across the surface using a skewer or fork.
Pour remaining honey butter over the top, allowing it to soak in.
Serve warm, optionally with extra honey butter.

Notes

Use room temperature ingredients for best texture.

Do not overmix to keep the cornbread tender.

Store leftovers in an airtight container for up to 5 days.

Warm before serving for best flavor.

Can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (1/12 of pan)
Calories: 420 kcal
Sugar: 24 g
Sodium: 390 mg
Fat: 19 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 85 mg