Butter-Honey Glazed Cornbread from Jessie Sheehan

Seems to me that you can’t go wrong if you’ve got a recipe for a tall, super moist, slightly crumbly, tender, buttery, and lightly sweetened cornbread (with a bit of chew, I might add) in your back pocket. It is the perfect accompaniment to chili night (which sadly is still an appropriate night to plan on having, despite the fact that spring is officially upon us), but also amazing for breakfast, with some softly scrambled eggs and a load of thick cut bacon. Not to mention the fact, that it’s lovely toasted and spread with salted butter and served as a snack post-school (full disclosure: only one of my children would consider this cornbread “snack-worthy,” but who’s counting?) or as a late morning (or afternoon) nibble with a cup of tea. And once we finally do have warmer days, I can think of nothing better to serve alongside ribs cooked on the grill, than this bread. The recipe is so easy that you can literally be slathering on that first pad of butter within about an hour (ish) of thinking about making it. No joke.

To take a peek at the original blog post for my butter honey glazed cornbread, and to peruse my collection of original recipes, click here.



  • 1 1/4 cup all-purpose flour
  • 1 cup cornmeal, coarsely ground (if you like a bite, finely ground, if you do not)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/4 cup granulated sugar
  • 1/4 light brown sugar
  • 1 cup buttermilk
  • 4 Tbsp, half stick, unsalted butter, melted
  • 1/4 cup vegetable oil (canola is fine, as is a mild olive oil)
  • 1 large egg
  • 2 yolks


  • 1/4 cup honey
  • 4 Tbsp unsalted butter



Preheat the oven to 375-degrees. Spray an 8×8-inch square pan and line with parchment. Spray the parchment.

Combine the flour, cornmeal, leavening, salt, and sugars in a large bowl. Whisk to combine.

In a large measuring cup (I used my 4-cup one, which I’m kind of in love with, by the way), whisk together the buttermilk, melted butter, oil, egg and yolks, until incorporated.

Pour the liquid ingredients into the dry and using a rubber spatula, gently combine the two. The batter can be lumpy and perhaps there will even be a streak of flour or cornmeal – that’s okay.

Transfer the batter to the prepared pan and bake for 25 to 30 minutes, rotating the pan after 12 minutes. Begin checking for doneness at 20 minutes (I think the sweet spot is 28 minutes). A wooden skewer should come out clean.

While the bread bakes, warm the butter and honey in a small saucepan over medium heat until the butter melts. Once removed from the oven, brush the cornbread with the butter honey glaze (use all of the glaze – it might seem like a lot, but it will be absorbed) and wait 15 minutes before serving.

The cornbread will keep for at least a day or two on the counter, tightly wrapped – it gets moister and more flavorful on the second day (as do many quick breads, FYI). Yum.


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