Salted Honey-Butter Cornbread

The secret to the best cornbread is drizzling honey-butter over top while it's still warm, and finishing with a sprinkle of flaky sea salt. Here we've used a mix of local corn meal and sprouted whole grain flour for an elevated and healthful take on a classic recipe. Our Salted Honey-Butter Cornbread is part of a New Moon Dinner Party, shared here

Salted Honey-Butter Cornbread

Salted Honey-Butter Cornbread

Prep time


Cook time





Breads + Muffins


  • 1-½ sticks unsalted butter, divided and melted 

  • 1 cup fresh cornmeal

  • 1 cup flour of choice (see Notes)

  • ½ to ⅔ cup honey plus 2 tablespoons

  • 2 large eggs, room temperature

  • 1-¼ cup buttermilk

  • ½ teaspoon baking soda

  • 1 teaspoon kosher salt

  • Flaky sea salt (such as Maldon), for serving


Step 1

Preheat oven to 350 degrees F. Butter or spray an 8x8-inch baking pan. 

Step 2

In a bowl, whisk together 1 stick melted butter and ½ cup to ⅔ honey (depending on how sweet you like your cornbread). Whisk in eggs, then buttermilk. Whisk in dry ingredients, being careful not to overmix.

Step 3

Bake 40 to 50 minutes, until a toothpick inserted in the center comes out clean.

Step 4

In a small bowl, stir ½ stick melted butter with 2 tablespoons honey. As soon as the cornbread comes out of the over, poke holes throughout top with a fork; pour honey-butter over top. Finish with a sprinkle of flaky sea salt. Serve warm.

Sarah's Notes:  You can use all-purpose flour or a whole grain version. I like sprouted whole wheat flour.

See the New Moon Dinner Party here.