The Ultimate Thanksgiving Honey Butter Cornbread Recipe

What is it that truly completes a holiday meal? Is it the grand roast taking centre stage, the colourful medley of roasted vegetables, or the flavourful, steaming gravy? While each of these is undoubtedly crucial, we believe a warm, golden slice of cornbread is the element that ties everything together. We aren’t talking about just any cornbread, but a bake so tender, moist, and delicious that it becomes a highlight of the meal. If this sounds like what you’re after, then you’re in the right place. This is, quite simply, the most reliable Thanksgiving Honey Butter Cornbread Recipe you will ever need.

Put aside any memories of dry, crumbly cornbread that requires lashings of butter just to be palatable. Our recipe yields a wonderfully soft crumb, sweetened naturally with honey and given a gentle tang from buttermilk. To finish, it’s brushed with a delectable honey butter glaze fresh from the oven, which creates a slightly sticky and completely irresistible crust. It’s the perfect partner for savoury dishes, a delight on its own, and a true showstopper for any festive gathering.

Why You’ll Love This Recipe

• Incredibly Moist and Tender: The combination of rich buttermilk and melted butter in the batter ensures a wonderfully soft, cake-like crumb that is never, ever dry.
• Perfectly Balanced Flavour: It strikes a delightful balance between sweet and savoury. A touch of honey enhances the natural corn flavour without overwhelming it, making this a truly versatile side.
• That Irresistible Honey Butter Glaze: The final touch of a warm honey butter glaze is what makes this cornbread truly special, adding a beautiful sheen and an extra layer of flavour.
• Simple and Forgiving: This is a wonderfully straightforward recipe. It requires no fancy gadgets and follows a simple mixing method, yielding perfect results every time. It’s the ideal holiday cornbread when you’re short on time.
• A True Crowd-Pleaser: A guaranteed hit with all ages, this cornbread is perfect for any occasion, from a festive Thanksgiving dinner to a casual family meal. It’s the essence of comfort food.

Ingredients

• 200g plain flour
• 200g fine yellow cornmeal
• 100g caster sugar
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 2 large free-range eggs, lightly beaten
• 240ml buttermilk
• 120ml whole milk
• 115g unsalted butter, melted, plus extra for greasing the dish
• 80ml honey
• 60g unsalted butter
• 60ml honey

How to Make Our Thanksgiving Honey Butter Cornbread Recipe

We’ve found that creating this delicious cornbread is a wonderfully straightforward affair. Follow our simple steps below to guide you from your bowl of ingredients to a perfect, golden loaf ready to be enjoyed.

Step 1: Prepare Your Equipment

1. First, set your oven to 200°C (180°C Fan/Gas Mark 6).
2. Thoroughly butter a 23cm (9-inch) square baking dish or a 25cm (10-inch) cast-iron skillet. A well-buttered pan is crucial for ensuring your cornbread can be removed easily.

Step 2: Mix the Dry and Wet Ingredients

1. In a large bowl, whisk together the plain flour, cornmeal, caster sugar, baking powder, bicarbonate of soda, and salt. Blending these well ensures a consistent texture and rise.
2. In a separate jug or medium bowl, whisk the lightly beaten eggs with the buttermilk, whole milk, melted butter, and 80ml of honey until they are smoothly combined.
3. Make a well in the centre of your dry ingredients and pour in the wet mixture. Gently fold everything together with a spatula or wooden spoon until just incorporated. Remember not to overmix; a lumpy batter is the secret to a tender cornbread.

Step 3: Bake to Golden Perfection

1. Carefully pour the batter into your prepared dish or skillet, using the spatula to gently smooth the top into an even layer.
2. Bake in the preheated oven for 20–25 minutes. You’ll know it’s ready when the top is a beautiful golden brown and a skewer inserted into the centre comes out free of batter. The comforting aroma that fills the house is an added bonus!

Step 4: Make and Apply the Honey Butter Glaze

1. As the cornbread nears the end of its baking time, prepare the glaze. Gently melt the 60g of butter with the 60ml of honey in a small pan over a low heat, stirring until smooth. Keep this mixture warm.
2. The moment the cornbread is out of the oven, use a pastry brush to liberally apply the warm honey butter glaze over the entire surface. The heat from the cornbread will help the glaze sink in, making it exceptionally moist. This step elevates it to a truly great buttery cornbread.
3. Let the cornbread cool in the dish for at least 15–20 minutes before slicing. This rest time helps it to set, ensuring you get clean, perfect squares.

Tips for the Perfect Sweet Cornbread Recipe

Over many bakes, we’ve gathered a few key tips to help you achieve the most wonderful cornbread possible, every single time.

• Don’t Overmix the Batter: Resist the urge to beat the batter until smooth. This is the most crucial tip for a tender crumb. A few lumps are perfectly fine and actually desirable. Overmixing develops gluten, which can make the cornbread tough rather than light.
• The Magic of Buttermilk: We find that buttermilk is essential here. Its natural acidity activates the bicarbonate of soda for a lovely rise while also contributing to a soft texture and a subtle tang that beautifully offsets the sweetness. Our FAQ has a substitute if you’re in a pinch.
• Check for Doneness Correctly: To be certain your cornbread is cooked through, rely on the skewer test. The top can look perfectly golden while the middle is still underdone. If the skewer comes out clean, it’s done. If not, give it another 3–5 minutes in the oven.
• Warm a Cast-Iron Skillet: For an authentic, crispy crust reminiscent of classic Southern cornbread, try preheating a cast-iron skillet in the oven. Pouring the batter into the hot skillet creates an unbeatable texture on the base and sides.

Serving and Storage Suggestions

This cornbread shines in so many settings. It’s an essential part of a Thanksgiving or Christmas feast, perfect for mopping up delicious gravy. It also pairs wonderfully with a warming bowl of chilli or soup. We particularly enjoy serving it alongside main dishes like our Juicy Chicken Recipe or as a sweet counterpoint to our Baked Honey Dijon Chicken Recipe.

Should you have any leftovers, let the cornbread cool down completely first. You can then cover the dish tightly with cling film or move the slices into an airtight container. It will stay fresh at room temperature for up to 3 days. For longer-term storage, wrap individual portions and pop them in the freezer for up to 3 months.

FAQ

Your New Favourite Holiday Side Dish

We truly believe this recipe will earn a permanent spot in your collection of festive favourites. It’s so much more than a simple side; it’s a piece of warm, sweet comfort that enhances any meal and brings smiles to the dinner table. The blend of a soft, tender interior with the rich honey butter topping is simply divine.

This holiday season, we hope you’ll treat your loved ones to this delightful cornbread. Try our Thanksgiving Honey Butter Cornbread Recipe and let it become part of your own family traditions. If you do bake it, we would be thrilled if you left a comment below to share how it turned out!

Recipe Card

Prep: 10 mins
Cook: 20-25 mins
Serves: 9

Ingredients

• 200g plain flour
• 200g fine yellow cornmeal
• 100g caster sugar
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 2 large free-range eggs, lightly beaten
• 240ml buttermilk
• 120ml whole milk
• 115g unsalted butter, melted, plus extra for greasing
• 80ml honey
• 60g unsalted butter (for glaze)
• 60ml honey (for glaze)

Instructions

1. Preheat your oven to 200°C (180°C Fan/Gas Mark 6). Generously butter a 23cm (9-inch) square baking dish or a 25cm (10-inch) cast-iron skillet.
2. In a large bowl, whisk together the plain flour, cornmeal, caster sugar, baking powder, bicarbonate of soda, and salt.
3. In a separate bowl, whisk the eggs, buttermilk, whole milk, 115g melted butter, and 80ml honey until well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold until just incorporated. Be careful not to overmix; a lumpy batter is ideal.
5. Pour the batter into your prepared dish and bake for 20-25 minutes, until the top is golden brown and a skewer inserted into the centre comes out clean.
6. Towards the end of the baking time, prepare the glaze. Melt the remaining 60g of butter with the 60ml of honey in a small saucepan over low heat.
7. As soon as the cornbread comes out of the oven, immediately brush the warm honey butter glaze over the entire surface.
8. Allow the cornbread to cool in the dish for at least 15 minutes before slicing and serving.