Honey Butter Cornbread Casserole
A warm, buttery Honey Cornbread Casserole with a golden glaze, soft crumb, and Southern flavor—perfect for dinners, gatherings, or holidays.
Ingredients
Cornbread Base
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk, room temperature
- 2 large eggs, lightly beaten
- ¼ cup unsalted butter, melted
Honey Butter Glaze
- ¼ cup honey
- ¼ cup unsalted butter, softened
- ½ tsp vanilla extract
Seasonings & Add-Ins
- 1 jalapeño, seeded and finely diced
- ¼ cup sliced green onions
- ½ cup shredded sharp cheddar cheese
- Freshly ground black pepper, to taste
Instructions
1. Prepare the Cornbread Base
- Preheat the oven to 375°F (190°C).
- Grease a 9-inch square baking dish.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, mix the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined.
2. Add the Flavor Boosters
- Fold in the jalapeño, green onions, cheddar cheese, and black pepper.
- Transfer the batter to the baking dish and spread evenly.
3. Bake the Cornbread
- Bake for 20–25 minutes, or until the edges turn golden and a toothpick comes out clean.
4. Make the Honey Butter Glaze
- Whisk the honey, softened butter, and vanilla until smooth and creamy.
5. Glaze & Finish
- Brush the hot cornbread generously with the glaze.
- Return to the oven for an additional 5–7 minutes until the topping bubbles and caramelizes.
- Let the casserole rest for 5–7 minutes before slicing and serving.
Notes
- Great for doubling if feeding a crowd.
- Freezes beautifully in individual squares.
- Add-ins like bacon or roasted corn elevate the flavor even more.
- Perfect side for cozy fall and winter meals.