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Welp, it’s bun’s season, and we’ve got some good ones…Salted Honey Butter Cornbread Brioche Burger Buns.

Salted Honey Butter Cornbread Brioche Burger Buns |

And by buns, I do obviously mean the ones for your burger.

Salted Honey Butter Cornbread Brioche Burger Buns |

I know that making burger buns is just an extra step, but for me, it’s a step worth taking. Living where I live, the bread selection is honestly not that awesome, so when looking for burger buns my choices are pretty much confined to the white ones my brothers love.

Salted Honey Butter Cornbread Brioche Burger Buns |

Those buns work really well for plain burgers with cheese and ketchup, or this burger, where all you need a simple kid bun. But when making burgers with some um – attitude, like these, these and oh definitely these. You are going to want to compliment them with a really good bun.

The bottom line, every good burger needs a worthy bun.

So I thought, what goes better with cookout foods than cornbread? It’s just a classic summer cookout staple. With Memorial Day being barely over a week away, it was time to start breaking out the cookout recipes.

Salted Honey Butter Cornbread Brioche Burger Buns |

These buns are the perfect final accessory to almost any burger. You can leave off the salted honey butter if you want a more savory burger, but the honey pairs really nicely if you are doing a spicy burger or possibly even a southern burger. It’s totally up to you.

Salted Honey Butter Cornbread Brioche Burger Buns |

Trust me though, being able to resist eating these straight out of the oven with a pat of the salted honey butter takes some willpower. If you are a bread lover, I would definitely recommend making extra. Actually, you could even serve them as dinner rolls if you happen to have any leftover the next night. Oh, or toast them with um, more butter, and fresh blueberries for breakfast?? YUM. So many options here.

Salted Honey Butter Cornbread Brioche Burger Buns |

They are pretty quick and easy to make. You can either use your hands to knead the dough or use a dough hook if your mixer has one. I went with my mixer because I was making multiple things at the same time on this day and I really needed my hands. This is why I love my mixer, it gives me my hands to keep on working!

Salted Honey Butter Cornbread Brioche Burger Buns |

Lastly, if you make these Salted Honey Butter Cornbread Brioche Burger Buns, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Salted Honey Butter Cornbread Brioche Burger Buns.

Prep Time 20 minutes
Cook Time 15 minutes
Rest/Refrigerate 2 hours
Total Time 2 hours 35 minutes
Servings: 8 Buns
Calories Per Serving: 399 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Salted Honey Butter (optional)

  • 4 tablespoons salted butter softened
  • 1-2 tablespoons honey depending on your taste


  • In a glass measuring cup, or glass bowl combine one cup warm water, the warm milk, yeast and about 2 tablespoons honey. Let sit, undisturbed until foamy, about five minutes. Meanwhile, beat one egg.
  • In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.
  • Grease a large bowl, shape the dough into a ball and add it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
  • Line two baking sheets with parchment paper. Divide dough into 8 equal balls for regular buns or 16 equal balls for sliders. Gently roll each into a ball and arrange three inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray or a damp kitchen towel and let the buns rise again in a warm place for one to two hours.
  • Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400° F.
  • Beat the remaining egg with one tablespoon water and brush it on top of the buns. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes or 8-10 for the sliders. Cool completely and use within the next two days or freeze for longer storage.

Salted Honey Butter

  • Mix together the butter and honey in a bowl. Brush the warm buns with the butter if desired and serve.


*Brioche bun measurements adapted from [Smitten Kitchen |].

Salted Honey Butter Cornbread Brioche Burger Buns |

Let’s make burgers!

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  1. 3 stars
    As a cornbread recipe, these are very tasty. Mine turned out beautiful and rose as expected. I served them with bbq pulled chicken. They were just too sweet and overwhelmed the flavor of the bbq chicken. Should I make them again, I’d cut the amount of honey in half at least. The structure was also a bit crumbly and didn’t hold up.

  2. 1 star
    They flattened out and weren’t very good. This recipe has way too much moisture, I followed the recipe exactly and it dosent end up in a dough form as the pictures show, even after adding more flour.

  3. 3 stars
    Also turned out flat for me unfortunately! They rose well initially and the yeast proofed very well, but baked flat I don’t know what happened. They looked a bit flat when I put them in but hoped they would rise but didn’t. Just sharing for anyone else who struggled.

    1. Hey Laura,
      So sorry to hear this, was there anything you adjusted in the recipe? Sounds like it was doing well since the dough rose for you. Please let me know if I can help in anyway!

    1. Hey Ana Maria,
      Yes! I will add those for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. Hi there! First of all, I love your recipes and have made and remade many of them. I was excited to see these brioche buns and gave them a shot! This was my first fail off of your site. I was wondering if you could tell what went wrong-they rose beautifully the first time and when I shaped into rolls they were sticky like you stated, but almost immediately spread and flattened out. I covered them and hoped for the best, but they remained flat and then appeared to have bubbles across the top instead of staying intact. (Looked like when pancakes are about ready to Flip!) anyway-it was so strange-and I’ve been learning to make yeast breads with plenty of success stories, but have never tried brioche before. Any tips? Also, I saw that the recipe and directions differed in saying corn MEAL vs corn FLOUR, so I tried a bit of both-maybe that’s the problem! Aha! Let me know your take on it if you have time. Thank you-I love digging through your site! Yum!!

    1. Hey Keely!! This is so odd and I really do not have a clue what happened. I have never heard of the dough looking like a pancake. I am so sorry for the trouble. Honestly, it sounds like a fluke and something weird happened with the yeast, I would try again and use use corn meal. Fingers crossed this does not happen again. Sometimes breads can be finicky! Hope this helps!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI! Yes, this is great as a loaf! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  5. I’ve got kielbasa sausages and lots on onions on low in the crock pot. Gonna add some fresh tomatoes later. I was out looking for a cornmeal hoagie bun recipe, and ran across this. I love ALL your recipes, so this is a no-brainer!

  6. I’m having real trouble with this recipe and I’m not sure what I’m doing wrong.

    I followed it to the letter and had beautiful, tall buns until I brushed on the egg wash. Even though I was as gentle as possible, they all completely deflated after being brushed with egg wash. They also refused to brown. I’m really sad! I can’t cut puddle buns in half to serve with burgers in them.

    Might you have any suggestions on how to not ruin them?

    1. HI Angie1 I am so sorry for the trouble! Are you pushing hard when brushing the buns before baking? That can cause them to deflate. If that’s is where you are having trouble, maybe try just not brushing them with the egg.

  7. Hi i just tried this recipe and changed IT into sweden mesturments. There is only ond store that sales yellow cornbread. But i did a mistake and forgot to but water With the egg wash. So they went down à bit. I hope IT still turnes out good!!!

      1. They tasted good but they went flat… I think its because the Water in the oven.. I should have toke IT out… They didnt get baked on the under side… :/.

  8. Just wanted to verify the amount of yeast…seems like a lot. It is Tablespoons not Teaspoons, correct?

    Thanks, can’t wait to try them

  9. These look wonderful! Im going to try this with some blue corn meal that I have and make some Chile relleno burgers. Thanks for sharing.

  10. These did not work for me. The dough was too soft. I should have known, but since you said not to add too much flour I was leary to add more. But I had to toss the whole pan out. Just a note to help others, if the dough appears to soft and doesn’t hold its shape well, you do need to add more flour.

    1. I am really sorry these did not work for you. I have made them a few times without fail, but sometimes things just turn out differently for others. Again, very sorry they did not work out.

      1. I really think that it had to do with the flour. I didn’t add enough. I may try them again and try to add more flour. I make a lot of breads and rolls so I am familiar with the consistency of the dough and I left it more like a batter for these. I really should have added flour. Don’t worry.

  11. These look so delicious! What a great surprise to bring to a cookout!

    Do you ever make hot dog buns? I was at Tulip Time in Holland and there is a street vendor there and she makes her own hot dog buns. O.M.G

  12. Ah-mazing! As always, you talented thing! I’ve never bothered making my own hamburger buns as there are some amazing bakeries near me, but if I did, this would be my recipe. Actually, maybe I should try them this weekend (baking = relaxing bliss!) x

  13. Gurrrrl. These look so fantastic. Such a great combination of flavours. It’s not often the bun sounds good enough to eat on it’s own!

  14. Well shit, these are some damn fine buns! I never made buns- so yeah this is gonna happen!

  15. We love burgers too, and it would be so worth it to make these. Can;t wait to try them over the summer Tieghan, thanks!

  16. Mmmmmmm Mmmmm droooooling here! These buns are GORG-SSSS! and why would anyone want to skip the honey butter step? It’ll just make a spicy chicken burger taste all the more AWESOMEEEEEE!!!!!!

  17. these look great but it would be so nice to have a photo of the insides as well ~~could you possibly add another photo ~ am just curious as to how dense or fluffy the insides are with the added adjustments ~also i always thought that anything titled with brioche must have over the top eggs and butter in them and while a good looking bun i am not to sure brioche is a viable title for these and please do not take any offence as none is meant ~~~ great take on the added cornmeal by the way

  18. These buns look delicious! I love the idea of making a cornbread bun for a burger – I’ve never had something like that, but it sounds amazing! And salted honey butter is definitely something that I need to make ASAP!

  19. These buns sound so good! I have to say, now I am thinking about whether I could devise a burger that would work with a blueberry sauce, because I too would be tempted by just blueberries. So perfect with honey sweetness & cornmeal crunch!

  20. These look fantastic! Adding a cornbread twist is such a creative way to break away from the expected and take burgers to the next level – thanks for the great idea! I found your blog a few weeks ago and have been absolutely loving your photography and recipes.

  21. These look incredible…working with dough scares me for some reason…I would never skip the honey butter.

  22. I think the denseness might have been due to the over rise, but I am so happy you love these. THANK YOU!