I’ve mentioned my love for my Great Grandmother, Gran, here before. She was a special lady, and someone who I think about very often.

Gran's Cornbread with Honey Butter

After losing her a couple of months ago to ovarian cancer, I’ve been baking old, classic family recipes way more often than usual. These old recipes make me think about what it’s like to bake from memory and “feel”.

Like, how you can tell you’re done kneading bread dough by pinching it, or how you know if you’re pie crust has enough flour in it by poking it. I learnt all of this stuff from either my Gran or my Nanny (who is my Gran’s daughter!) and love that I have happy memories to go along with delicious recipes.

Gran's Cornbread with Honey Butter

Part of the fun of being a food blogger is getting to create new and exciting recipes. And actually, cornbread is already on this blog. I have honey cornbread muffins made with buttermilk and a sliceable and spicy chipotle cheddar cornbread, which are both delicious, moist and flavourful.

This cornbread though, this recipe, is my Gran’s. And it’s the easiest, non-fussy, most delicious cornbread recipe there is.

Gran's Cornbread with Honey Butter

Gran's Cornbread with Honey Butter

What makes this cornbread special is the combination of both melted butter and vegetable oil in the wet ingredients. This gives the bread the delicious flavour from the melted butter while also ensuring the bread stays moist for a few days on the counter. The edges bake up golden and slightly crisp for optimal slicing, butter slathering and soup dipping.



My favorite way to enjoy cornbread is smeared with butter and honey so for this recipe I went with a classic homemade honey butter to ensure I had the best of both worlds.

Gran's Cornbread with Honey Butter

I love to eat this cornbread with chili or soup as well! Honestly, it’s just the best. You can enjoy it any way!

Gran's Cornbread with Honey Butter

Hope you had a nice holiday and have an even better new year! xoxo

Nan’s Cornbread with Honey Butter

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 12-20 squares


  • 1 3/4 cups all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/4 cups milk
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup vegetable oil
  • 1 large egg
  • Honey butter:
  • 1/4 cup unsalted butter, at room temperature
  • 1 tbsp honey
  • 1 tbsp confectioners' sugar
  • 1/4 tsp kosher salt


  1. Preheat the oven to 375°F. Line a 9 x 9-inch baking pan with parchment paper and spray with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In another small bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
  4. Pour the liquid all at once into the flour mixture, stirring gently until just combined. Do not overmix - stir the batter just enough to bring it together and evenly moisten the ingredients. Spread the batter into the prepared pan.
  5. Bake for about 25 minutes, until the edges just begin to pull away from the pan and a knife inserted in the center comes out clean.
  6. Meanwhile, prepare the honey butter by beating the butter in a small bowl with a hand mixer on medium speed until completely smooth and creamy, about 1 minute. Beat in the honey, confectioners' sugar and salt and beat together until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Set aside.
  7. Once baked, remove the cornbread from the oven and cool on a rack for 5 minutes before cutting.
  8. Serve warm with a pat of the honey butter.


Leftover honey butter can be stored, air tight, in the fridge for up to a week.


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12 Responses to Gran’s Cornbread with Honey Butter

  1. Sues says:

    This looks gorgeous! Especially with that lovely honey 🙂

  2. Sorry for your loss Katrina, isn’t it amazing how therapeutic baking can be? I frequently make my Grandmothers coffee cake, its like a little ode to her and so healing for me xx

  3. So sorry for your loss! I love how you’ve found a lingering connection with her through her baking- this cornbread screams comfort food and I love the rich and warm flavors, especially in that honey butter!

  4. What a lovely tribute to your Gran, Katrina. This definitely looks like it was made from love! 🙂

  5. I have been in love with cornbread since my grandma first made it for me (but she called it Johnny Cake). Will definitely try your recipe and loving the honey butter with it!

  6. Sabrina says:

    Your cornbread looks delicious!

  7. Classic family recipes are the best because they’re made with love. The honey butter just kicks it up another notch. Yum!

  8. leslie says:

    My new recipe- and I won’t forget the butter!

  9. Cakespy says:

    Honey and cornbread is one of the most wholesome, homey, and comforting combos I can imagine. Great recipe!

  10. Ashley says:

    Old classic family recipes are my absolute favorite to make just for myself – like, to feel all warm and fuzzy! If that makes sense! haha This cornbread and honey butter sounds amazing!

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