If you love sweet cornbread, this Butter Swim Cornbread is for you!! Baked in a pool of melted butter and topped with a sprinkle of turbinado sugar, it has crispy edges, a soft and tender center, and just the right balance of sweet and salty flavors.

About This Butter Swim Cornbread Recipe

This Butter Swim Cornbread puts a sweet twist on the viral butter swim biscuit technique. Instead of biscuits, a honey-sweetened cornbread batter is poured over melted butter and baked until golden brown. The result is a moist, tender cornbread with buttery edges, a crackly sugar crust, and a rich flavor that pairs perfectly with everything from chili to fried chicken.

Why You'll Love

Incredibly moist and tender texture
Crisp buttery edges
Sweet honey and brown sugar flavor
Easy one-pan recipe
Perfect for holidays, BBQs, and family dinners
Made with simple pantry ingredients
Great with both sweet and savory meals

Ingredients You'll Need

Salted butter
All-purpose flour
Fine yellow cornmeal
Baking powder
Kosher salt
Light brown sugar
Granulated sugar
Eggs
Buttermilk
Sour cream
Honey
Vanilla extract
Turbinado sugar

How to Make

Melt butter in a baking dish while the oven preheats. Whisk together the dry ingredients in one bowl and the wet ingredients in another, then combine until just mixed. Pour the batter over the melted butter, sprinkle with sugar, and bake until golden brown and set in the center. Allow the cornbread to cool slightly before slicing and serving.

Tips for Success

Use fine cornmeal for the softest texture.
Place the baking dish on a sheet pan to catch any butter drips.
Do not stir the melted butter into the batter.
Tent loosely with foil if the top browns too quickly.
Check for doneness with a toothpick inserted into the center.
Allow the cornbread to cool for at least 20 minutes before slicing.
Sprinkle with flaky sea salt before serving for the best sweet-and-salty flavor.

Frequently Asked Questions

Is Butter Swim Cornbread sweet?
Yes. This recipe is sweeter than traditional cornbread thanks to the honey, brown sugar, and crackly sugar topping.

Can I use medium-grind cornmeal?
Yes, but the texture will be slightly coarser. Fine cornmeal creates the softest crumb.

Why is there so much butter in the pan?
The melted butter creates the signature buttery edges and helps keep the cornbread moist and tender.

Can I make this ahead of time?
Yes. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

How do I know when it's done?
A toothpick inserted into the center should come out with a few moist crumbs attached but no wet batter.

Can I freeze it?
Yes. Wrap tightly and freeze for up to 3 months.

What to Serve With

More Recipes You'll Love

Butter Swim Cornbread Recipe

Yield: 9

Author: Amelia is NOT a Chef

Prep time: 10 MinCook time: 45 MinInactive time: 20 MinTotal time: 1 H & 15 M

Butter Swim Cornbread is a soft, sweet Southern-style cornbread baked in melted butter until golden brown with crisp edges and a crackly sugar crust. Made with brown sugar, honey, buttermilk, and sour cream, it has an incredibly moist, tender crumb that lands somewhere between classic cornbread and coffee cake. Perfect served warm with chili, BBQ, fried chicken, or simply on its own.

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Ingredients

1 stick (8 tablespoons) salted butter for the pan
1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup light brown sugar, packed
1/3 cup granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup sour cream
2 tablespoons melted butter for the cornbread batter
2 tablespoons honey
2 teaspoons vanilla extract
1/4 cup turbinado sugar for topping

Instructions

Preheat the oven to 400°F
Add the stick of butter to a 9x9-inch baking dish and place in the oven until melted.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, brown sugar, and granulated sugar.
In a separate bowl, whisk together the eggs, buttermilk, sour cream, melted butter, honey, and vanilla.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thinner than traditional cornbread batter.
Carefully pour the batter over the melted butter. Do not stir.
Sprinkle the top evenly with the turbinado sugar.
Bake for 30 minutes. Place a sheet pan under your baking dish on a sheet pan to catch any butter drips. If the top is becoming too dark, loosely tent with foil and continue baking for 10–15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached but no wet batter.
Let cool in the pan for at least 20 minutes before slicing and serving.