Sweet Honey Butter Buttermilk Cornbread

  • Author: The Kitchen Whisperer
  • Yield: 4-6

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Sweet Honey Butter Buttermilk Cornbread
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  • 9 tablespoon butter, unsalted and melted
  • 1 cup buttermilk
  • 3/4 cup white sugar
  • 2 xl eggs. room temperature
  • 1 cup AP flour
  • 1 cup corn meal, fine crumb
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoon honey, divided


  1. Preheat the oven to 350F, rack in the middle. Spray a 9×9 glass baking pan, set aside.
  2. In a bowl, add the buttermilk and corn meal. Stir to combine and set aside for 5 minutes.
  3. In a large bowl whisk together 8 tablespoon melted butter and sugar.
  4. Add in the eggs and 3 tablespoon honey and whisk until combined.
  5. In another bowl whisk together the flour, baking soda, baking powder and salt.
  6. Pour the milk/cornmeal mixture into the egg mixture and stir with a large spoon.
  7. Once combined, add in the dry mixture and stir just until combined. You don’t want to over mix it to form gluten.
  8. Pour the mixture in the prepared pan and bake for 28-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and place on a cooling rack.
  10. While the pan is still hot, pour the remaining 1 tablespoon of melted butter evenly over top.
  11. Next drizzle on the remaining 3 tablespoon of honey and allow to cool for 10 minutes before cutting.
  12. Store in an air tight container.


It is totally acceptable to drizzle more honey and or butter on top once it’s done baking. Go with what you like!

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