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A cast iron pan is full of corn bread. The top is sparkling from a dusting of sugar and one wedge has been cut out and set on the table next to a knife full of honey butter.
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4.54 from 13 votes

Sweet Corn Bread and Honey Butter

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 -8 servings


  • Butter to grease the pan
  • 1 cup flour
  • 1 cup yellow corn meal
  • ¾ cup sugar + 1 Tablespoon sugar for top crust
  • 1 teaspoon salt
  • 3 teaspoon baking powder
  • 1 egg beaten
  • 1/2 cup milk
  • 1/2 cup cream
  • ½ cup butter melted

For Honey Butter

  • 1/2 cup butter at room temperature
  • 1/4 cup honey


  • Preheat oven to 400 F.
  • Generously butter a medium-sized cast iron skillet. (At least 10" across.)
  • Combine flour, corn meal, 3/4 cup sugar, salt, and baking powder in a mixing bowl.
  • Add wet ingredients on top, stir just until combined.
  • Add batter to buttered cast iron skillet. Scatter 1 Tablespoon of sugar on the top of the batter to form sparkly crust. Bake at 400 degrees for 25-30 minutes.
  • Remove from oven when the corn bread is just baked. It should have some moist crumbs on a toothpick or cake tester but not actually be wet. Edges will start to brown and pull away slightly from the sides of the pan. Overcooking will make it dry.
  • To make the honey butter, stir butter and honey together until mixed.