Cornbread might be a humble staple in Southern kitchens, but dress it up with golden honey butter and suddenly it becomes a centerpiece-worthy creation—especially during the festive season. This Holiday Cornbread with Honey Butter is the kind of rustic, comforting side you’ll want on every holiday table. It's slightly sweet, buttery, with a tender crumb and a rich golden crust—just the way good cornbread should be. And the best part? It walks the line perfectly between savory and sweet, making it just as good with a bowl of chili as it is with a smear of jam the next morning. Whether you're making Christmas quick breads or looking for something new to add to your holiday bread recipes collection, this one's a guaranteed crowd-pleaser.
Holiday Cornbread with Honey Butter
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine American
9x5-inch loaf pan This size gives you that classic loaf shape, perfect for slicing and gifting. You can also use an 8x8 square pan if you're not going for the loaf look.
Mixing bowls You’ll need at least two: one for dry ingredients and one for wet.
Whisk For incorporating ingredients evenly.
Rubber spatula Helps fold in ingredients without overmixing.
Electric mixer (optional) Can be used for whipping the honey butter to a fluffier texture.
Wire Rack For cooling your cornbread evenly without sogginess.
For the Cornbread
- 1 cup yellow cornmeal medium grind for texture
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
For the Honey Butter
- 1/2 cup unsalted butter softened
- 3 tablespoons honey
- Pinch of sea salt optional
Optional Add-ins
- 1/2 cup corn kernels fresh or thawed frozen
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh rosemary or thyme for a savory twist
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Grease your loaf pan generously with butter or nonstick spray. You can also line it with parchment paper for easier removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This helps distribute the leavening evenly throughout the batter.
Step 3: Combine Wet Ingredients
In another bowl, whisk the buttermilk, eggs, melted butter, oil, and vanilla extract until smooth. Make sure the buttermilk and eggs are at room temperature to avoid curdling the butter.
Step 4: Mix it Together
Pour the wet mixture into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. If you’re adding corn kernels, cheese, or herbs, fold them in now. Avoid overmixing to keep the texture light.
Step 5: Bake
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 6: Cool
Let the cornbread rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This helps the bread firm up and slice more cleanly.
Step 7: Make the Honey Butter
While the bread cools, whip the softened butter with honey and a pinch of salt until fluffy. You can do this by hand or with an electric mixer. Store in the fridge if making ahead, but bring it to room temp before serving.
Step 8: Serve
Slice thick pieces of cornbread and slather generously with honey butter while still slightly warm. The sweetness will seep into the warm crumb—pure holiday magic.
Pairings
This holiday cornbread pairs well with a wide variety of seasonal meals:
- Thanksgiving Dinner: Serve alongside roast turkey, green bean casserole, and cranberry sauce. It’s a natural fit among thanksgiving bread recipes.
- Christmas Brunch: Offer it as part of a spread with scrambled eggs, smoked sausage, and fruit preserves.
- With Soups and Stews: Cornbread and chili are an iconic duo, but it’s equally great with creamy butternut squash soup or a hearty beef stew.
- Charcuterie Boards: Cut into cubes and serve as a sweet-savory element on a holiday snack board with cheeses and cured meats.
If you're planning on gifting Christmas breads for gifts or assembling a basket of holiday breads for gifts, this cornbread wrapped in parchment and tied with twine makes for a heartwarming, homemade touch. It’s also one of those loaves recipes that freezes beautifully—ideal for prepping ahead.
FAQs
1. Can I use a different type of cornmeal?
Yes! Medium grind is ideal for texture, but you can use fine grind for a smoother crumb. Avoid coarse grind unless you're aiming for a more rustic bite.
2. Can I make this with whole wheat flour?
You can substitute half the all-purpose flour with whole wheat for a heartier flavor, though it may result in a slightly denser loaf.
3. What’s the best type of pan for gifting?
A disposable paper or foil loaf pan makes a wonderful gift option—easy to wrap and no need for the recipient to return anything.
4. Can I make this ahead of time?
Absolutely. The bread stays moist for up to 3 days at room temp if wrapped well. For longer storage, freeze it and thaw before serving. The honey butter can be made ahead and refrigerated for up to a week.
5. What kind of butter is best for the honey butter?
Unsalted is best, so you can control the saltiness. If you like a bit of contrast, a pinch of flaky sea salt in the honey butter brings out its sweetness beautifully.
