"No obstacles are insurmountable when God commands and we obey"
- - Heber J. Grant
August 21, 2015
The Best Cornbread (and Fluffy Honey Butter)
by Melanie Gunnell

Everyone needs a go-to cornbread recipe, donít you think? Cornbread is so versatile and we definitely love cornbread around these parts, making it quite often. I already have a tried-and-true recipe for cornbread muffins which are fantastic and I make often, but sometimes a basic, no-fail cornbread recipe is needed.

Iíve gone through recipe after recipe and always been a tad disappointed: too dry, too crumbly, too sweet.

Iím here today to announce that my search is over. Iíve found The One. Iíve made this cornbread four times in the last three weeks. Excessive? Maybe. But not only am I in love with this cornbread but the honey butter that accompanied this recipe from my brother and sister-in-law is so amazing, I could eat it by the spoonful (not that I am admitting to anything).

Food snobs, look away! The honey butter has a rather unique ingredient, but I tell you what, Iíve never tasted a honey butter more fluffy and delicious than this one.

And the cornbread? Moist and perfect. Enough said.

After five years of having this cornbread as my go-to, Iíve finally updated the pictures and a few notes under the recipe (Iíve taken to decreasing the sugar a bit). You know itís a good one when it hasnít been replaced by another favorite recipe after all these years!

The Best Cornbread

I often use half to 3/4 finely ground white whole wheat flour with good results ó and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but still delicious.

Over the last few years of making this, I've toyed with the sugar amount and almost always end up decreasing it (often cutting it in half). The cornbread is still plenty sweet and delicious.



  • 1/2 cup cornmeal

  • 1 1/2 cups flour (see note above)

  • 2/3 cup sugar (see note above)

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/3 cup oil

  • 3 tablespoons butter, melted

  • 2 eggs, beaten

  • 1 1/4 cup milk

Honey Butter:

  • 2 sticks butter, softened

  • 1/2 cup honey

  • 1/2 cup marshmallow fluff


  1. For the cornbread, add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny ó donít be alarmed!). Bake in an 8Ē square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

  2. For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Recipe Source: My brother Nate and his wife, Kylie (love you forever!). (A reader says the cornbread recipe originally came from the Alberís Yellow Cornmeal box.)

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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.


Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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