Rustic Missouri Cornbread with Honey Butter Glaze

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden, moist cornbread enriched with fresh corn kernels and finished with a sweet honey butter glaze. This American-inspired comfort-food recipe, ready in about 40 minutes, pairs yellow cornmeal, all-purpose flour, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 8 American cuisine 210 cal/serving

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Ingredients

1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1 large egg
1/4 cup unsalted butter, melted
1 cup fresh sweet corn kernels
2 tbsp unsalted butter (for glaze)
2 tbsp honey

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Instructions

Step 1: Preheat oven to 375°F. Grease an 8-inch square baking pan with butter or nonstick spray.
Step 2: In a large bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until combined.
Step 3: In a separate bowl, beat 1 large egg with 1 cup buttermilk and 1/4 cup melted unsalted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 4: Fold in 1 cup fresh sweet corn kernels, being careful not to overmix. Pour batter into the prepared pan and smooth the top.
Step 5: Bake for 25-30 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 6: While cornbread bakes, melt 2 tbsp unsalted butter with 2 tbsp honey in a small saucepan over low heat until combined.
Step 7: Remove cornbread from oven and immediately brush the honey butter glaze over the warm top to soak in. Let cool slightly before slicing and serving.