Honey and Beer Cornbread with Honey Butter

An extremely tender, sweet beer cornbread with a crisp, golden, honey butter crust. There's not much better than this bread served warm with honey butter melting into every crevice.

  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 9"x5" loaf 1x



Honey and Beer Cornbread

  • 2 ounces (4 tablespoons) salted butter, plus extra for greasing pan
  • 5 5/8 ounces (1 cup) cornmeal (I used yellow cornmeal, but any kind should work)
  • 6 3/8 ounces (3/4 cup) buttermilk*
  • 6 3/8 ounces (1 1/2 cups, spoon and level) bread flour
  • 6 3/8 ounces (1 1/2 cups, spoon and level) all-purpose flour
  • 2 3/8 ounces (1/3 cup) granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces (1/3 cup) honey
  • 12 fluid ounces (1 bottle) dark beer

Honey Butter Glaze

  • 1 tablespoon salted butter
  • 1 tablespoon honey

Honey Butter

  • 4 ounces (1 stick) butter, softened (unsalted or salted)
  • 2 tablespoons honey
  • salt, to taste (if using unsalted butter)


  1. In a microwave-safe bowl, microwave butter until melted and cool briefly. Add cornmeal and buttermilk and stir until all of the cornmeal is moistened. Let sit for 1 hour.
  2. Preheat oven to 350ºF and grease a 9"x5" loaf pan with salted butter.
  3. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Add the cornmeal mixture. Microwave the honey for 5-10 seconds, until more fluid, and add to the flour mixture. Add beer. Fold everything together just until evenly combined, with no dry pockets of flour or cornmeal remaining. Pour batter into buttered loaf pan and smooth out the top.
  4. Combine honey and butter for glaze in a small, microwave-safe bowl and microwave until butter has melted. Stir together until smooth. Spread evenly over batter in pan.
  5. Bake bread at 350ºF for 65-70 minutes, until a toothpick inserted into the center comes out clean and the top is golden. Cool approximately 15 minutes before transferring to a wire rack to cool completely.
  6. Serve bread warm (toasted is best!) with honey butter. Store in an airtight zip-top bag.

Honey Butter

  1. In a stand mixer fitted with a whisk attachment, whip the butter on medium-high speed until smooth and light, wiping down bowl and beater as needed. Add honey and salt (if using) and whip in until smooth. Serve while soft.


*Feel free to make your own buttermilk with milk and lemon juice/vinegar for this recipe.

This recipe calls for salted butter and I HIGHLY recommend that you use it. For the honey butter, you can use salted or unsalted, but I personally prefer salted.