Moist Cornbread with HoneyLime Butter



Amazing with Beth McDaniel's blue ribbon White Bean Chili! My family & I were in heaven tonight. This will become a regular at my house...the whole meal was simple, but special. Definite comfort food...even for the picky 7 yr. old!
I did make them count the cornbread as dessert, but they were o.k. with that, it was so tasty!
At least you can use whole wheat without noticing a difference. :)
Got off the Internet a long time ago, & when I looked to see who to attribute it to, there were a zillion different sites with the same recipe. My thanks to who ever was the originator!


★★★★★ 1 vote

10 Min
25 Min


  • 2/3 c
  • 1/2 c
    butter, melted (or olive oil, plus 1/8 tsp. salt...won't notice a difference!)
  • 2
  • 1/2 tsp
    baking soda
  • 1 c
    buttermilk (or 1 tbsp. lime juice plus enough milk to equal one cup, left to sit a couple minutes)
  • 1/2 tsp
  • 1 c
  • 1 c
    flour (whole wheat o.k.)
  • 2 small
    jalepeno; remove seeds & white ribs, then dice (optional ingredient)

  • 1/2 c
    butter, softened
  • 1 tsp
    lime zest (i do all the zest from a whole lime)
  • 1 Tbsp
  • Sprinkle
    salt (optional)

How to Make Moist Cornbread with HoneyLime Butter


  1. Preheat oven to 375 degrees F.

    Grease 8" square baking dish.
  2. Combine cornbread ingredients, starting with sugar & baking soda, then the rest in order given, stirring with a rubber spatula, until just all combined. (Don't over stir once you add flour.)
  3. Pour into greased baking dish & bake for 25-35 minutes, or till lightly browned on edges and toothpick comes out clean.
  4. Combine honey butter ingredients, and serve with warm cornbread.

    Without the jalapeños, this makes a great dessert, in my opinion. (Sweet cornbread used to be served as a dessert.) If pairing with the white bean chicken chili, serve right along side each other...they compliment each other perfectly! (I don't add corn to my chili, so the corn bread adds that sweet flavor.)

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