Having a genuine Okie from Oklahoma as a dad, we grew up on cornbread. During the winter, when times were lean, big pots of beans and pans of cornbread were the norm. To this day, I love cornbread. I love it even more slathered with sweet honey butter.
We don’t need an excuse in our house to bake up a pan of cornbread. It’s amazing how many recipes abound – sweet, salty, cakey, smokey. One of my favorites is skillet cornbread. A close second is cornbread made with honey baked right into the bread.
Yeah, we can serve this up with some barbecued chicken or ribs or just about anything. So long as the cornbread is piping hot from the oven and dripping with butter. Oh yeah, that’s some good bread.
Sweet Cornbread with Honey Butter
Cornbread
1 Cup Bisquick Mix
1 Cup Yellow Cornmeal
3 Teaspoons Baking Powder
1/4 cup Butter, melted
2 Eggs
1 cup Milk
1/3 cup Honey
Heat oven to 400-degrees. Spray an 8-inch square baking pan well with cooking spray, set aside.
In a large bowl, sift together the Bisquick mix, cornmeal and baking powder. Set aside.
Melt the butter, let cool to room temperature.
In a small bowl, beat the eggs until blended. Measure milk in a 2-cup glass measuring cup. Pop milk into the microwave to warm, about a minute or so, then stir in honey and butter. Add eggs, pour mixture into dry ingredients and mix until just moistened. Pour into prepared pan and bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
Cut into squares and serve warm with honey butter.
Honey Butter
1 cup Butter, soft
1/4 cup Honey
Mix together butter and honey until smooth and well blended. Taste and adjust honey to personal preferences.
Mound in a small crock. Serve immediately or store in the refrigerator. Allow butter to come to room temperature before serving.
Welcome to Rosemarie's Kitchen 
The honey butter sounds wonderful on this. There’s something about cornbread, isn’t there! My mom used to make hers in her cast-iron frying pan, and I do to. Her sister cooked hers in a loaf pan! My friend and neighbor Crescent Dragonwagon wrote an entire book on cornbread and I think she could have written two!
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Cornbread is amazing. I’ve used a skillet, a cake pan, cast iron corn molds, and square pan. A friend just told me she makes hers in a waffle iron!
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A waffle iron! Now I’ve heard it all!
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Yum, I’ll make this
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Enjoy! Another way to make the butter is to use Marionberry or Huckleberry Honey – gives the butter a pretty color.
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