Honey-Glazed Cornbread Recipe with Golden Crust and Sweet Drizzle

Why You’ll Love This Recipe

I didn’t always love cornbread—many recipes are dry, crumbly, and bland. After tasting outstanding cornbread in Savannah, I set out to recreate that perfect version at home. After lots of testing, this recipe is the result: a fluffy, moist cornbread with real flavor.

The secret is plain Greek yogurt, which keeps the crumb tender and moist. A simple honey-butter glaze brushed on warm cornbread adds shine and a touch of sweetness, so you don’t need additional spreads unless you want to.

This honey cornbread is quick and easy: about 10 minutes to prep and 20 minutes to bake. It’s a great side for chili, soups, or holiday meals like Thanksgiving and Christmas.

Ingredients

Simple, pantry-friendly ingredients combine for an excellent cornbread texture and flavor.

• Cornmeal: Use medium-grind yellow cornmeal for pleasant texture without grittiness.
• Flour: All-purpose flour works best here for a tender crumb.
• Baking powder: Helps the cornbread rise and stay light.
• Salt: Fine sea salt balances flavor and enhances moisture—reduce slightly if using table salt.
• Milk: Any milk of choice provides moisture.
• Greek yogurt: The moistening secret—plain 0% Greek yogurt keeps the bread tender.
• Egg: Binds the batter and prevents crumbling.
• Butter: Melted unsalted butter adds flavor; a bit is reserved for the glaze.
• Honey: Sweetens the batter and is also used in the glaze.

Full ingredient amounts are given in the recipe card below.

How to Make Honey Glazed Cornbread

This cornbread comes together quickly—no mixer needed. Follow these simple steps for best results.

1. Preheat the oven to 375°F. Line an 8×8-inch baking pan with parchment paper and lightly spray to prevent sticking.
2. Whisk the cornmeal, flour, baking powder, and sea salt in a bowl; set aside.
3. In a separate bowl, whisk together the milk, Greek yogurt, egg, melted butter, and honey until combined.
4. Fold the dry ingredients into the wet with a spatula or wooden spoon until just combined—do not overmix.
5. Pour batter into the prepared pan and bake 20–25 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
6. Allow to cool 10 minutes. Meanwhile, heat 1 tablespoon butter and 1 tablespoon honey over low heat until melted and combined. Brush the glaze over the warm cornbread, then let cool another 10 minutes before slicing and serving.

Variations

Customize this honey butter cornbread with additions to suit your taste.

• Fruit: Fold in fresh blueberries or chopped cranberries and a bit of citrus zest.
• Spicy: Add diced jalapeño for a kick.
• Extra corn: Fold in 3/4 cup fresh or canned corn for texture.
• Cheesy: Stir in shredded cheddar for a savory note.
• Savory: Add cooked, crumbled bacon for richness.

Serving Suggestions

Serve warm with soups, stews, or chili. It’s also a classic holiday side for Thanksgiving or Christmas. Although the glaze adds sweetness, extra butter, jam, or whipped cinnamon butter can be served alongside if desired.

Make Ahead and Storage

Make ahead: Bake up to 24 hours in advance. Cool completely, skip the glaze, and store covered at room temperature. Rewarm in a 325°F oven for a few minutes, then brush with the freshly made glaze before serving.

Store: Keep cooled cornbread in an airtight container up to 2 days at room temperature or 3–4 days refrigerated.

Freeze: Freeze cooled cornbread in an airtight freezer bag for up to 3 months. Thaw before reheating and glazing.

Recipes to Serve with Cornbread

• Black Eyed Pea Salad
• Stovetop Turkey and Vegetable Chili
• Turkey Meatloaf Muffins
• Maple Dijon Turkey Breast Tenderloins
• Kale Crunch Salad

If you make this recipe, please come back and leave a rating and comment.