Creamed corn folded into the batter is the Southern trick that keeps this cornbread moist without ever tasting eggy or dry.
Honey Butter Cornbread
Indulge in our delightful Honey Butter Cornbread, a festive treat that brings a touch of sweetness to your Thanksgiving table! Made with creamy buttermilk and kissed with golden honey, this moist cornbread is the perfect companion for savory dishes. Get ready to elevate your holiday feast with a warm, buttery slice that everyone will love!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
The Story
American cornbread traces its DNA to Indigenous peoples who taught Jamestown settlers to grind maize in 1607, but this creamed-corn version is pure Depression-era Southern engineering—cooks stretched precious cornmeal by adding canned corn for moisture, turning a poverty staple into something Kentucky church potlucks now treat like sacred scripture, honey butter and all.
Regional Twist
Down in Mississippi Delta kitchens, they'd swap half the sugar for molasses and skip the honey butter glaze entirely, insisting real cornbread stays savory, though they'd never dare touch the creamed corn—that stays sacred.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a can of creamed corn
🥛Dairy & Eggs(3)
- melted butter and honey for honey butter
- 2 eggs
- 2 cups of milk (480 ml)
🫙Pantry Staples(4)
- 2 Tablespoons of baking powder (30 ml)
- 2 cups of all-purpose flour (250 g)
- 1 cup of sugar (200 g)
- 2/3 cups of vegetable oil (161 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
📦Other(1)
- 2 cups of yellow cornmeal (480 ml)
Nutrition (per serving)
Calories
780
Protein
14g
Carbs
108g
Fat
32g
👨🍳 Instructions
- 1
In a bowl, mix together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt until fully incorporated.
- 2
In a separate bowl, whisk together the milk, vegetable oil, eggs, and creamed corn.
- 3
Create a small hole in the dry ingredients and slowly pour in the wet mixture, mixing well.
- 4
Butter a 13 by 9 baking dish and pour in the cornbread batter.
- 5
Bake at 400 degrees for about 20 to 25 minutes.
- 6
Halfway through baking, glaze some of the honey butter on top.
💡 Pro Tips
- ✓Mix your dry ingredients for only 30-45 seconds after combining, then create a well and add wet ingredients without overmixing (final mixing should take 20-30 seconds total) because cornbread batter develops gluten strands that create a tough, dense crumb instead of the tender structure you want.technique30-45 seconds dry mix, 20-30 seconds final mix
- ✓Ensure your milk and eggs are at 65-70°F (room temperature) before mixing because cold ingredients won't properly emulsify with the oil, resulting in a separated batter that bakes into a greasy, uneven crumb with up to 30% less structural integrity.ingredient65-70°F
- ✓Preheat your buttered baking dish in the 400°F oven for 5 minutes before pouring batter, then pour the batter into the hot dish so the bottom achieves Maillard browning (140-165°C contact temperature) immediately, creating a golden crust instead of a pale, soggy bottom.timing5 minutes preheat, 140-165°C contact temperature
- ✓Apply honey butter at 12-13 minutes (halfway point) rather than at the end because the residual heat from the baking cornbread will melt it into the surface layer, allowing it to absorb into the crumb structure instead of sitting as a slick topping that slides off when cutting.timing12-13 minutes (exact halfway point)
- ✓Use a 2:1 butter-to-honey ratio for your glaze (8 tablespoons butter to 4 tablespoons honey by weight) because pure honey won't spread easily and will pool on top, while this ratio creates a spreadable emulsion that stays cohesive at 140°F.ingredient2:1 butter-to-honey ratio
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Creamed corn folded into the batter is the Southern trick that keeps this cornbread moist without ever tasting eggy or dry.
Honey Butter Cornbread
Indulge in our delightful Honey Butter Cornbread, a festive treat that brings a touch of sweetness to your Thanksgiving table! Made with creamy buttermilk and kissed with golden honey, this moist cornbread is the perfect companion for savory dishes. Get ready to elevate your holiday feast with a warm, buttery slice that everyone will love!
The Story
American cornbread traces its DNA to Indigenous peoples who taught Jamestown settlers to grind maize in 1607, but this creamed-corn version is pure Depression-era Southern engineering—cooks stretched precious cornmeal by adding canned corn for moisture, turning a poverty staple into something Kentucky church potlucks now treat like sacred scripture, honey butter and all.
Regional Twist
Down in Mississippi Delta kitchens, they'd swap half the sugar for molasses and skip the honey butter glaze entirely, insisting real cornbread stays savory, though they'd never dare touch the creamed corn—that stays sacred.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a can of creamed corn
🥛Dairy & Eggs(3)
- melted butter and honey for honey butter
- 2 eggs
- 2 cups of milk (480 ml)
🫙Pantry Staples(4)
- 2 Tablespoons of baking powder (30 ml)
- 2 cups of all-purpose flour (250 g)
- 1 cup of sugar (200 g)
- 2/3 cups of vegetable oil (161 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
📦Other(1)
- 2 cups of yellow cornmeal (480 ml)
Nutrition (per serving)
Calories
780
Protein
14g
Carbs
108g
Fat
32g
👨🍳 Instructions
- 1
In a bowl, mix together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt until fully incorporated.
- 2
In a separate bowl, whisk together the milk, vegetable oil, eggs, and creamed corn.
- 3
Create a small hole in the dry ingredients and slowly pour in the wet mixture, mixing well.
- 4
Butter a 13 by 9 baking dish and pour in the cornbread batter.
- 5
Bake at 400 degrees for about 20 to 25 minutes.
- 6
Halfway through baking, glaze some of the honey butter on top.
💡 Pro Tips
- ✓Mix your dry ingredients for only 30-45 seconds after combining, then create a well and add wet ingredients without overmixing (final mixing should take 20-30 seconds total) because cornbread batter develops gluten strands that create a tough, dense crumb instead of the tender structure you want.technique30-45 seconds dry mix, 20-30 seconds final mix
- ✓Ensure your milk and eggs are at 65-70°F (room temperature) before mixing because cold ingredients won't properly emulsify with the oil, resulting in a separated batter that bakes into a greasy, uneven crumb with up to 30% less structural integrity.ingredient65-70°F
- ✓Preheat your buttered baking dish in the 400°F oven for 5 minutes before pouring batter, then pour the batter into the hot dish so the bottom achieves Maillard browning (140-165°C contact temperature) immediately, creating a golden crust instead of a pale, soggy bottom.timing5 minutes preheat, 140-165°C contact temperature
- ✓Apply honey butter at 12-13 minutes (halfway point) rather than at the end because the residual heat from the baking cornbread will melt it into the surface layer, allowing it to absorb into the crumb structure instead of sitting as a slick topping that slides off when cutting.timing12-13 minutes (exact halfway point)
- ✓Use a 2:1 butter-to-honey ratio for your glaze (8 tablespoons butter to 4 tablespoons honey by weight) because pure honey won't spread easily and will pool on top, while this ratio creates a spreadable emulsion that stays cohesive at 140°F.ingredient2:1 butter-to-honey ratio