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Memories of Tippins {Recipe: Honey Butter Corn Bread}

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I can’t think of corn bread without thinking of Tippin’s restaurants. When I was younger, before living in Kansas City, my family would visit Kansas City quite often. Along with those visits usually meant lunch at Tippin’s, a restaurant known for their delicious pies. While everyone else would pour over the menu trying to decide which kind of pie to get for dessert, I would get giddy with excitement over their sweet corn bread served with delicious honey butter. I’ve always had a hard time considering corn bread as anything other than dessert. I know it is perfectly acceptable to eat alongside a bowl of soup (I always ordered the French Onion at Tippin’s) or a pot of hot chili, but to me, corn bread is just as delicious of a sweet treat at the end of the meal as any cake or pie I could have. The gorgeous Maple Corn Bread picture in the November 2011 issue of Real Simple Magazine, glistening with a sweet glaze, did me in. I knew as soon as I read it that I wanted to make corn bread but instead of using maple syrup as the glaze, I did a simple honey butter. The first bite immediately took me back to sitting around the table at Tippin’s with my family, me snacking happily on corn bread while they devoured their slices of pie. Soup and corn bread season is upon us.. or if you are like me… corn bread and more corn bread season. Whether you choose it along side your favorite cup of soup or as dessert, enjoy! Recipe: Honey Butter Corn Bread (barely adapted from Real Simple Magazine

    • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan


  • 2 cups all-purpose flour, spooned and leveled



  • 2 cups cornmeal



  • 2 tablespoons baking powder



  • 1 teaspoon baking soda



  • 1 teaspoon kosher salt



  • 2 cups whole milk



  • 4 large eggs



  • 3/4 cup honey



1. Heat oven to 425° F. Butter a 9-by-13-inch baking pan. 2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the honey, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix). 3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. 4. Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of honey After removing the corn bread from oven, brush with the honey butter mixture. Cool completely in the pan, then cut into pieces.

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  1. Great side dish to any Fall meal! Or I could eat the entire pan all by itself:)

  2. Loved Tippin’s cornbread – it was dessert for me as well! Thanks for the stroll down memory lane! And cornbread is great for breakfast or with soup/chili or really anytime!

  3. This looks so good! I always make the cornbread off the back of the cornmeal package but this is probably (read: DEFINITELY) way better!

  4. We’ve had cornbread twice in the past week. Yum! My favorite way to make it is with coarse ground cornmeal.

  5. Wow, this looks better than any cornbread I’ve ever seen!

  6. Ive never considered corn bread in a dessert way, but the honey with this sounds fantastic.

  7. Joyce Steuernagel says:

    Oh yes Tippins which started out Pippins. They did our holiday baking. When you ordered pies you were giving an exact time to pick up your pies. I remember going in there and pies being in stacks to the ceiling everywhere.

  8. Do you know that cornbread is a food I can’t stand, even the smell makes me sick……but I have to say this picture and recipe is really tempting me to give it a try- Steve loves it and I wont make it.

  9. Kristen, what a lovely shot! So beautiful. I have yet to try making corn bread – yours looks so delicious!

  10. This is my kind of comfort food! Delicious!

  11. I live in Tucson. We make an hour and a half drive to get up to the top of Mt. Lemmon (the southern most ski resort in the US). We hike and then eat at the only restaurant there which services honey cornbread with maple butter on the side. It’s worth the 3 hour round trip. I’m going to try this and whip up some maple butter on the side. Yum.

  12. Wow, this looks so good. I would totally fill up on this and be too full to eat the rest of the meal.

  13. I think I need to make this as a surprise for Steve this weekend!

  14. I’m making this to go along with our BBQ Chicken tonight, potato salad and baked beans. A summer-ish meal in Fall. Gotta love it! Great recipe. Have you noticed that you call for 3/4 cup honey in the ingredients and in the directions it says “add 1/2 cup MAPLE SYRUP”…..thankfully I figured it out and added 1/2 cup honey instead. Just wanted to let you know. Thanks for sharing!

  15. How many servings does this make?

  16. Made it. Loved it. You rock!

  17. Karl Sikarskie says:

    Common and Drake,has reminded me of some classic hip hop artist behaviour. some new hip hop artistsjust don’t have that edge that classic hip hop artists had.

  18. This is in the oven right now! I broke recipe follower rule #1, and didn’t read the whole recipe through. I started pouring it into my pan and thought whoa there is a lot of batter still.. So I got a batch of muffins going too! I’d wait until it’s done to say it was good but I’ve licked enough spoons to know it’s just fine =)


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