The Best Cornbread on the Planet {and Fluffy Honey Butter}
This really is the best cornbread on the planet. It’s been my go-to tried-and-true recipe for over a decade. Fluffy, moist, PERFECT!
Sometimes a recipe comes along that changes your life forever.
Dramatic? Not at all. Especially when it comes to this cornbread. It is honestly, truly the best cornbread on the planet.
I am guilty of claiming to have found “the best” recipe and then inevitably find myself still trying other versions. Chocolate chip cookies, I’m looking at you.
But when it comes to this cornbread, it has been my go-to recipe for over a decade.
Once I tried it, I knew it was the one. And I have never had a desire to make or try another cornbread recipe again.
If you’ve made it, you know what I mean.
It is fluffy, moist, and super easy.
Now, I know when it comes to cornbread, there are southern cornbread fans (sweet and cake-like) and northern cornbread fans (not sweet and crumbly). I like my cornbread fluffy, thick and sweet.
Cornbread batter
This is a one-bowl cornbread batter. It comes really fast.
The batter is simple:
- cornmeal (I use yellow cornmeal)
- flour (all-purpose or a mix of all-purpose and whole wheat)
- sugar (the amount in the recipe can easily be halved for a less sweet, but still delicious, cornbread)
- baking powder
- salt
- wet ingredients: oil, melted butter, eggs, and milk
The batter is runny. And it’s ok if there are a few lumps here and there.
It bakes up super fluffy and soft.
Fluffy Honey Butter
Now, let’s talk about this honey butter for a sec. Is it mandatory for this best-ever cornbread.
Nope. I make the cornbread all the time without making the honey butter. But when I do make the honey butter, it is a combo that can’t be beat.
There’s nothing quite like it.
The honey butter is three simple ingredients: butter, honey, and marshmallow fluff. You can add a bit of vanilla, too, if you like.
Sure, you can omit the marshmallow fluff and just go with honey and butter, but the marshmallow adds a light and fluffy texture that can’t be beat.
Delicious served with everything from chili to tacos, here are a few other comments from people who have fallen in love with this cornbread:
Samantha says: I’ve been meaning to write a review for this recipe for awhile now. It is fantastic! Everything I’ve ever wanted cornbread to be!
Maggie says: Fantastic. Over the past few years I’ve tried every cornbread recipe I could get my hands on had given up making it from scratch. It’s my new fav recipe.
Devanie writes: I loved this recipe. It came out perfectly moist and the texture was great. And so delicious. This is the only recipe I will use going forward. Thanks for sharing!
There are hundred more comments and reviews below (including readers who have made this recipe dairy and gluten-free).
So go ahead. Make the cornbread. Make the honey butter. Or JUST make the cornbread.
Either way, this cornbread is life changing. It has become a staple and a tried-and-true favorite.
While I may play around with a million other recipes for a million other things, this is the only cornbread I’ll ever need. It’s the best of the best of the best.
FAQs for The Best Cornbread and Fluffy Honey Butter
You can make these into muffins by using the same temperature and check at around 17-18 minutes.
Yes, I sub buttermilk all the time and it works great! I usually add 1/4 teaspoon baking soda as well.
Yes, I’ve frozen this cornbread before and it warms up really well.
The Best Cornbread
Ingredients
Cornbread:
- ½ cup (85 g) cornmeal
- 1 ½ cups (213 g) flour (see note)
- ⅔ cup (141 g) granulated sugar (see note)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup oil
- 3 tablespoons (42 g) butter, melted
- 2 large eggs, beaten
- 1 ¼ cups milk
Honey Butter:
- 1 cup (227 g) salted butter, softened
- ½ cup (170 g) honey
- ½ cup marshmallow fluff
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan (I always use metal; glass pans will bake differently).
- For the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, butter, eggs, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.
- Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- For the honey butter, whip all the ingredients together with an electric mixer. Best served at room temperature so it is soft and spreadable.
Notes
Recommended Products
Recipe Source: My brother Nate and his wife, Kylie (love you forever!)
Recipe originally published August 2009; updated April 2020 with new photos, commentary and recipe notes
My boys loved this “cake” with your classic chili. It was awesome! I didn’t have any marshmallow fluff but I did have regular marshmallows, so I popped them and the butter together in the micro and it was just fine. Just had to keep an eye on them because they really puffed up when heated. I really enjoy your blog. I make something from it about every other day……always with great results….thank you!
Cara – thank you! I love how inventive you were with the lack of marshmallow fluff – thanks for including that!
OH, I should tell you, that my husband loves this cornbread. And this is a big deal because I’ve never been able to get him to take more than a bite of any cornbread I’ve ever made. I’m thinking I’m in the minority here on preferring dense, dry, whole wheat, non-sweet cornbread. You guys are weird. 😉 I’m bringing a pan of this to work for our soup day. Everyone is bringing soup and people will pay $1 a cup to go to charity so I figured they’d probably need some cornbread. I know they’ll love it!
This isn’t cornbread! This is corn cake and the butter is the frosting! I’m used to a much heartier (stone ground cornmeal with whole wheat flour), no sugar added type cornbread but I do have to admit, this is delicious. But you know how you’re raised eating something a certain way so that becomes what you prefer? Yeah, my health-food mother kinda ruined me on yummy cornbread. I like the stuff that’s dry and makes me choke unless there’s a whole stick of butter on each piece.
Veronica, you know I love you but yes, you are the weird one. 🙂 Actually, I totally get the northern vs. southern cornbread thing. I’m glad you like your way and that your husband likes this variation. I’ll take any bread that tastes like cake any day! Hope your charity work luncheon goes well!
I just stopped by to say i made this recipe and it turned out delicious! It was my first time trying cornbread too! Thankyou for sharing your recipe, next up i need to make the honey butter!! =)
Thanks, Carly – glad you liked this one and I’m happy your first venture into cornbread worked out for you!
This has become our go-to corn bread as well. We have it almost weekly. I use all white whole-wheat flour with great results.
Danielle – I’m actually glad to hear that you use all white wheat flour in this. I’ve wanted to try it and definitely will now with your recommendation!
Looking forward to making this recipe with the honey butter!!! What type of cornmeal do you use – yellow or white??
Hi Laurie – I use yellow cornmeal.
I “stumbled” upon your blog when I was looking for a cornbread recipe and found yours. I made it and it was SO GOOD!!!! Just wanted to let you know. Thank you and I am sure I will be back to visit!!
Lauren – thank you for letting me know you liked this cornbread! I hope you find some other recipes worth trying!
I made this yesterday….it was super easy to make and DELICIOUS!! My husband that doesn’t like cornbread really enjoyed it as well. 🙂 I will say I felt a little guilty eating it with dinner….it tasted like cake!! 🙂
Hannah – glad this cornbread was a hit!
I made this last weekend when my Mother in Law was here to go with some ribs, it was an absolute hit! Her boyfriend kept telling her she needed to get the recipe from me for the honey butter!
Christine – there is something magical about that honey butter (or maybe it’s just purely caloric!). Glad this was a hit!
This has been on my to-do list for a while, but I finally made the cornbread today with chili. It is my fav. cornbread ever! I love the texture and it is so sweet and yummy! I have made your honey butter in the past and love it as well. My kids looked like starving cavemen as they were devouring the cornbread today! Thanks as always!!!
Jeanette – I’m thrilled you liked the cornbread! That’s hilarious about the image of your kids…thanks for the laugh!
This honey butter looks delicious. I am posting the linked recipe on my blog. Thanks for sharing!
This is a wonderful recipe we love it, you are right it is moist and tastes wonderful. I use stevia in place of sugar and it is great. Thanks.
Tiffany – I just made this tonight and I’m glad you like it just as much as we do!
This really is the best corn bread!! I doubled the recipe since I only had a 9 x 13 pan, thinking I could serve it the next day. But I had to go share it with my neighbors because I couldn’t stop eating it!! Thanks for another fantastic recipe.
Kensi – I do that all the time – pawning food off on others so it doesn’t find it’s way to my thighs. Glad the cornbread was a hit despite it being addicting!
Thank you ever so much for your website. Thanks to you, I have finally set up a two week menu. I have tried several recipes. I made the cornbread and honey butter last night. Everyone raved! They all said it tasted like desert. The honey butter was so divine. My husband said the cornbread was so light that it tasted like I had bought a mix from the store. Love your site. Keep up the good work.
Melissa – I’m so glad you’ve had success with the 2-week menu and that you liked this cornbread and honey butter. Thanks for letting me know!
Glad you liked it, Stacie!
So amazing! I put a link on my blog today. Thanks!
Jenny – of course I don’t mind if you link back to my blog and post this recipe! Thanks for letting me know this got rave reviews…and that I’m not the only one that has now found “the one!”
Melanie!!! I can’t tell you how excited I am about this recipe! It’s perfect…really, perfect!! I’ve always been jealous of those restaurants with their perfect, moist cornbread!! This IS THE ONE! My hubby devoured it and the honey butter is just divine! Could I post this on my food blog, giving you the credit of course? And I’ll post a link to the recipe and your blog?!
Dallas and Shelby – thanks for your comment! I’m glad you and your husband liked this cornbread (and yes, it probably is sweet enough to be a cake of sorts!).
My friend pointed me to your blog and I love it! I made this cornbread over the weekend and my husband loved it. He actually said that if I frosted it- it would be a delicious cake :). Then he has requested me to make it two more times already so he can take the leftovers to lunch. I’d make the honey butter recipe before- and holy moly- they are delish together.
mom4boys – so glad that you liked this! And thanks for taking the time to let me know…
Absolutely the best cornbread I’ve ever made or had! I didn’t double the recipe but wish I had because I’ll have to make more to go with the leftover soup I made the bread to accompany. So glad I found this site!
Sherrie – I haven’t ever added vanilla so I can’t attest to how it affects the taste but I love it so much the original way, I’ll probably stick with that version, too!
I finally got to make your honey butter (I won’t let myself make cornbread until my Costo-size bag of mix is gone). I mixed it up exactly as you said, tasted it, and it is the best honey butter I’ve EVER made. Unfortunately, I’m a sucker for secret ingredients, and one of your commenters said that vanilla is sometimes added. I only added 1/2 tsp., so I don’t think it was too much, but I WISH I HADN’T ADDED IT! That one little taste before vanilla was so much better. From now on, I’m just sticking with your recipe 🙂
So I made both the cornbread and the honey butter the other night (to go with your DELICIOUS Creamy White Chili) and they were both to DIE FOR!!! Y.U.M. I thought the cornbread was divine by itself…and then the honey butter made it even better!! Thank you, thank you!! I have been looking for THE cornbread recipe, and I definitely have found it!!! LOL!!!
Hey Camille – so glad you liked the cornbread and white chili. Thanks for letting me know!
Melanie A. – so glad you liked this cornbread! (And the cornbread muffins, too.)
I tried your cornbread muffins and love those, and now I’ve tried this and love it even more! Wow, it’s good…real good! -Melanie A.
Jennika – glad this cornbread has been great (and addictive!) for you. Thanks for letting me know!!
I have made this a number of times and it is true that it is addicting. It is so moist. The one time I tried to double it, it didn’t quite work out, so I just went back to the original recipe in the 9×9.
AJ – thanks for your notes on the recipe, particularly the use of whole wheat flour. I’m glad you like this recipe!
Coralie and Casey – glad I’m not the only one that finds the honey butter addicting!
Nicole – thanks for letting me know you and your fiance liked this! Sounds like it’s a winner…and I agree, it is definitely better than the packaged stuff.
This cornbread is AMAZING. In the words of my fiance, it is “the sh*t”.. it should be called Better Than Sex Cornbread!! The fluffy honey butter was equally as amazing.. thank you! Much better than Marie Calendar’s cornbread!
Had the honey butter on my scones and it was seriously addicting! Thanks for sharing the recipe!
I am fairly new to your blog (although it has quickly become my go to site for recipes) and made this for the second time this week. It is fantastic and even gets my husband who doesn’t usually like cornbread to eat it willingly.
I used some whole wheat flour in mine both times that I made it and it is still very moist and delish. The first time I made it I also substituted some buttermilk that I needed to use up for some of the milk (I can’t remember how much) and I think it was even tastier that way.
And the honey butter, yum!
Anyway, I love it and will make it again and again!
Hey Heather! I’m glad that everyone in your family loved the cornbread (and I’m kind of jealous you got to go back to Ponca – it would be fun to visit there again!). Thanks for letting me know!
Okay, so I have always been a cornbread from the box (cringe) kind of person. Super easy to make and tastes pretty good. But after this recipe, I won’t be going back to the box. Not only did I love this, but my husband and kids. I also made it for my parents the last time I was visiting good ol’ Ponca. Thanks for sharing!
Jane – ha, your comment made me smile. I will echo your “don’t get me started” on the honey butter. Delicious…and dangerous. Thanks for letting me know it was a hit!
Lesley – thanks for your comment! I’m so glad that you liked this (even enough to eat the leftovers the next day!). Cornbread can be a hard thing to really love and I have loved this recipe, too. Thanks for letting me know you liked it!
EmilyCC – hey, that’s kind of nice to know this worked even without the melted butter. You may be on to something! And thanks for sharing the blog link with others. I’m glad this cornbread got rave reviews!
I made this for dinner tonight and we absolutely died over it. By far THE best cornbread on earth and the honey butter? Don’t get me started. Thank you once again for a wonderful recipe.
I made this for my church’s Halloween party last night. I got SO many compliments on both the bread and the honey butter that I’m sending this link out to about 6 people today 🙂
What a pleasure to find THE cornbread recipe! I’ve been looking for a keeper for years. Thank you!
Oh, and I missed the melted butter in this, but I thought it still turned out delicious.
We had this corn bread and the creamy white chili chicken last night, both were delicious! Cornbread always looks good to me but then I make it and don’t like it but not this time! I loved this! Just finished it off for lunch today!
The Conrad Family – thank you for your nice comment! I’m glad the cornbread was a hit and that it got all eaten up quickly – that’s a sign of success!
Okay…this seriously is the BEST cornbread I have ever tasted! We ate the whole pan before we could even make the honey butter! It didn’t even need it! It was so yummy and absolutely perfect! Thanks so much for sharing!
Deb. S. – oooh, I bet the cornbread was delicious with the potato soup. Thanks for your comment! I’m really glad you liked the recipe.
Made this for the family and served it with a really good potato soup recipe I had and it was amazing! Hands down the best cornbread recipe I ever tasted! I gave up on cornbread because it was never the right balance of flavor and texture, this one hit it out of the park!!!! Thanks for posting!!!!
Rebecca and Brent – I haven’t made this cornbread with chili yet but I bet the combination would be divine! I’m glad you liked it. Thanks for letting me know.
Melanie S. – thanks for the tip on unpopped popcorn for the cornmeal. I’ve never dared try it in my wheat grinder but you may have inspired me to do so!
This cornbread is perfect, perfect, perfect, perfect! Thank you for such a great recipe! To those who were grinding whole wheat flour for this recipe, unpopped popcorn makes excellent fresh ground cornmeal, too! (If your grinder permits it). Thanks again–now to go pick up marshmallow fluff and try out the honeybutter–I can hardly wait!
Melanie S.
Many thanks for sharing this recipe with us! I too have tried many cornbread recipes and just hadn’t found “the one”. On this cold WI Sunday, we made chili and I went straight to your blog because I just knew that you had to have a good one. And good one indeed! Absolutely what I have been searching for. I didn’t have fluff on hand, so I suppose I will just HAVE to make this again (my husband will be SO disappointed!). Thanks again.
Kara – thanks for your comment! I’m glad you liked this cornbread (and your hubby, too).
Tannis – oooh, I bet this honey butter would be delish on an english muffin. Thanks for letting me know you liked it!