This simple, sweet cream cornbread with honey butter hits all the right notes—moist, tender, and perfectly sweet. It’s the kind of easy side that makes any meal FEEL like home, whether you bake it in a pan or as muffins. The golden edges have just the right amount of crispness, while the inside stays soft and creamy. A swipe of honey butter takes it over the top, melting into every bite for that irresistible sweet-savory balance.
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
Sweet Cream Cornbread with Honey Butter is the track I keep on repeat. It’s simple to whisk together with pantry staples, yet it plays like a headliner: tender crumb (thanks to sour cream and sweet cream corn), golden edges that crisp just enough, and a warm honey-butter finish that slides in like a key change and steals the show.
I used to think cornbread had to pick a genre—crumbly and rustic or cake-sweet and heavy. This version finds the pocket right in the middle. It’s corn-forward without going dry, lightly sweet without tipping into dessert, and sturdy enough to dunk in chili or split for a quick sandwich. Meanwhile, the method is pure weeknight: whisk, stir, pour, bake. While it’s in the oven, you whip the honey butter so it’s ready for the encore the second the pan hits the counter.
Because the base is balanced, it jams with almost anything—soups on Tuesday, barbecue on Saturday, brunch on Sunday. Cut tidy squares for a grazing board and watch them disappear faster than a chorus you actually know the words to. Feeding a crowd? Double it for a 9×13 or go muffin-tin for grab-and-go backstage passes.
Now for the remix: chiles are optional—a guest feature, not the main act. Fold in a few tablespoons of mild roasted Anaheim or poblano if you want gentle warmth and a hint of smoke. Prefer the original? Skip them and let the honey butter do its silky solo. Either way, you still get that soft, corn-sweet crumb and that glossy, buttery outro.
Want to riff? Drizzle hot honey for sweet-heat, toss in a handful of corn kernels for pop, or add a whisper of smoked paprika to lean savory. For brunch, a little orange zest in the honey butter brightens the whole set without upstaging the star.
In short, this cornbread doesn’t overcomplicate the set list. It’s easy to make, easy to love, and flexible enough to follow you from weeknight dinner to potluck. Chiles can cameo when the mood hits; the headliners are the tender crumb and that honey-butter mic drop.
Instruments
Mixing bowls — prep trio
8x8 Pyrex dish — bake stage
Measuring spoons + cups — the rhythm section
Rubber spatula — “Happiness is Homemade” mixer
Nonstick spray — curtain-call insurance
Toothpicks — doneness detector
Essentials
Cream-style corn — moisture magic
Flour + cornmeal — structure and crunch
Honey — smooth harmony
Butter — golden richness
Sugar + salt — balance and brightness
Baking powder — the lift
Eggs — binding rhythm
Sour cream — creamy groove
Pro Tips and Riffs
Faq: Grub Answers and Insights
Sweet Cream Cornbread with Honey Butter
- Total Time: 50 - 55 minutes
- Yield: 9 servings 1x
Description
This cornbread is moist, tender, and lightly sweet from the corn. It bakes beautifully in an 8x8 pan, but you can also turn it into muffins if that’s your vibe. Top it with honey butter, and you’ve got comfort food at its finest.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
⅓ cup granulated sugar (For a sweeter cornbread, use ½ cup)
1 teaspoon Kosher salt
½ cup unsalted butter, melted (1 stick)
2 large eggs, lightly whisked
1 cup sour cream
1 (15.25-oz) can no-salt-added sweet cream corn
1 (4-oz) can diced green chilies, drained (optional, for a mild kick)
Honey Butter
½ cup unsalted butter, softened
3 - 4 tablespoons honey
Pinch of salt
Instructions
- Preheat oven to 350°F (176°C). Spray an 8x8 baking dish with nonstick spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar (if using), and salt.
- In a medium bowl, whisk melted butter, eggs, and sour cream until smooth. Stir in cream corn (and chilies if using).
- Add wet ingredients to dry ingredients, stirring just until combined and moist.
- After you combine the wet and dry ingredients, if the batter looks thicker than usual, stir in 1–2 tablespoons of milk to keep it pourable.
- Pour batter into prepared pan and smooth the top.
- Bake 40–45 minutes, or until the center is set and a toothpick comes out clean.
- For a golden top, switch oven to broil and broil 1–2 minutes, watching closely.
- Stir softened butter, honey, and salt together with a spoon until smooth and well combined. Serve right away or refrigerate for up to a week.
To make muffins instead
- Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- Divide batter evenly among cups, filling ¾ full.
- Bake 20–24 minutes, or until golden and a toothpick comes out clean.
Notes
This cornbread works best with full-fat sour cream for moisture and richness.
Don’t overmix the batter — stir just until combined to keep it tender.
Broiling at the end adds a golden finish, but watch closely so it doesn’t burn.
For muffins, start checking at 20 minutes; they bake quicker than the pan version.
- Prep Time: 10 minutes
- Cook Time: 40 - 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
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