Honey Butter Cornbread with Be Local Honey

Moist, Golden Cornbread Made with New Zealand Honey

This Honey Butter Cornbread recipe combines classic Southern comfort with the rich sweetness of Be Local New Zealand honey. Soft, moist, and buttery, this homemade cornbread is perfect as a side for barbecue, chili, or Sunday dinners — and it’s ready in about 30–35 minutes. 

Using Be Local honey instead of refined sugar gives this cornbread a natural sweetness and a glossy honey-butter finish that keeps every bite tender and delicious.

Why This Honey Butter Cornbread Works

This recipe stands out for its:

• Soft and moist texture — thanks to creamed corn and the honey butter glaze.
  
  

• Balanced sweetness — Be Local honey adds a naturally rich flavour.
  
  

• Simple ingredients — pantry staples you likely already have.
  
  

• Versatility — pairs beautifully with mains or served on its own.
  
  

Whether you’re making it for family dinners, potlucks, or holiday spreads, this cornbread will quickly become a favourite.

Ingredients

(Makes about 12 servings) 

Cornbread

• 2 cups yellow cornmeal
  
  

• 2 cups all-purpose flour
  
  

• 1 can (15 oz) creamed corn
  
  

• 2 tablespoons baking powder
  
  

• 1 teaspoon salt
  
  

• 1 cup granulated sugar
  
  

• 2 large eggs
  
  

• 2 cups milk
  
  

• ⅔ cup vegetable oil
  
  

Honey Butter Glaze

• 4 tablespoons Be Local New Zealand honey
  
  

• 4 tablespoons unsalted butter
  
  

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C) and grease a 13×9-inch baking pan or cast iron skillet.
   
   

2. Make the honey butter: In a small saucepan, melt the butter and slowly stir in Be Local honey until smooth. Remove from heat and set aside.
   
   

3. Combine dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
   
   

4. Mix wet ingredients: In another bowl, mix milk, creamed corn, eggs, and oil until fully combined.
   
   

5. Combine and pour: Create a well in the dry mixture and slowly add the wet mixture, stirring until just combined.
   
   

6. Bake: Pour batter into the prepared pan and bake for 30–35 minutes. After 20 minutes, brush the honey butter glaze over the top and continue baking until a toothpick inserted into the centre comes out clean.
   
   

7. Cool and serve: Let the cornbread rest briefly, then cut into squares and serve warm with extra honey butter if desired.
   
   

Serving Suggestions

This honey butter cornbread pairs beautifully with:

• Barbecue ribs or pulled pork
  
  

• Hearty chili or bean stew
  
  

• Creamy mac and cheese
  
  

• Grilled vegetables or sautéed greens
  
  

For a Southern-style comfort meal, serve alongside your favourite mains and add a local twist by drizzling a little more Be Local honey right before serving.

Tips for Perfect Cornbread

• Use creamed corn — it keeps the texture soft and moist.
  
  

• Don’t overmix the batter to ensure a tender crumb.
  
  

• Cast iron skillets work especially well for a golden crust and even heat.
  
  

Why Use Be Local Honey?

Substituting processed sugar with Be Local New Zealand honey adds:

• Natural sweetness with floral complexity
  
  

• A glossy honey-butter glaze that enhances texture
  
  

• Nutrients and flavour only real honey can provide
  
  

Be Local honey elevates this classic recipe from ordinary to exceptional — a true taste of local New Zealand goodness.

Source: Toni’s Recipe