Whenever I make chili, rice and beans, collard greens, or just a traditional Sunday dinner cornbread is what finishes the meal and adds that special sweetness and texture. I’ll be the first to say that I am a cornbread snob and I prefer a balanced texture of fluffy and dense and this cornbread checks all the boxes for me. It’s not too sweet, very buttery, has a crispy crust, and is fluffy yet dense enough to give a nice crumble.
Now let’s talk about this Honey Butter. In one word; magical. You guys already know that we love honey butter and now the addition of vanilla bean really creates a sweet experience. Butter, honey, and vanilla bean paste are all you need to add a little butter sweetness to your cornbread, biscuits, muffins, and even toast. This is a great balance and I really hope you love it.
How to make this homemade Cornbread
Preheat the oven to 375° and lightly grease or spray a cast iron skillet or 8×8 pan (or pie dish) with nonstick spray. In a large bow add all of the ingredients and stir everything together until completely mixed. Pour the batter into the prepared skillet or pan and bake for 20 minutes and until the cornbread is slightly golden on top.
Making the Honey Butter
Place your softened butter in a small bowl. You will want the butter to be soft enough to mix but not completely melted so I recommend taking your butter out of the refrigerator at least an hour before making it. I do not recommend using margarine as we want a true butter taste and spread. Keep in mind, the butter will harden once you store it in the fridge after using it. Once your butter is soft add in the honey and vanilla bean paste and stir the mixture together until it’s smooth and creamy.
Cornbread with Honey Butter
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
A deliciously, soft, and tender cornbread recipe paired with creamy vanilla bean honey butter for the ultimate sweet and buttery finish
1 cup all purpose flour
1 cup cornmeal
3/4 cup sugar
1 tablespoon baking powder
1/2 cup melted butter
Pinch of salt
1 cup buttermilk
Vanilla Bean Honey Butter
1/2 cup unsalted butter, softened enough to stir but not melted
1/3 cup honey
2 teaspoons vanilla bean paste
- Preheat the oven to 375° and lightly grease or spray a cast iron skillet with non stick spray.
- In a large bow add all of the ingredients and stir everything together until completely mixed. Pour the batter into the prepared skillet or pan and bake for 20 minutes and until the cornbread is slightly golden on top. Butter the top with the Vanilla Bean Honey Butter (recipe below).
Vanilla Bean Honey Butter
- Place your softened butter in a small bowl. Add in the honey and vanilla bean paste and stir the mixture together until it’s smooth and creamy. Enjoy!
Keywords: Homemade cornbread recipe, Cornbread
I wish when you googled homemade cornbread this was the first and only recipe that popped up. It’s seriously the best cornbread you’ll ever make. An easy well-written recipe! It’s perfectly sweet and tender just as the recipe describes. There’s only two of us and we couldn’t stop eating it! After my boyfriend had 4 1/2 large pieces with dinner, I had to wrapped it up and put it away to get him to stop. It’s honestly that good. This will definitely be my go-to cornbread recipe from now on! Thank you for this perfect cornbread recipe, Jaylynn!
Camille you are so kind! THANK YOU SO MUCH 🙂 It makes me so happy that you and your boyfriend love it. It sounds like you will be making this again, Lol. Happy New Year, friend.
I make this corn bread all the time for my family and friends. Thank you so much for this wonderful recipe.