Cornbread with Honey Butter
Cornbread recipe that's moist, buttery, and perfectly sweet with honey butter topping.
Equipment
- mixing bowls
- whisk
- 8x8-inch baking pan
- rubber spatula or spoon
- oven
Ingredients
- 3/4 cup Yellow Cornmeal (ground)
- 1 cup All-purpose Flour
- 1/2 cup Sugar
- 2 tbsp Honey
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 4 tbsp Butter (melted)
- 1/4 cup Oil (canola or vegetable)
- 1 cup Milk (whole or buttermilk)
- 1 large Egg
- 1 large Egg Yolk
- 1/2 cup Butter (softened, for honey butter)
- 1/4 cup Honey (for honey butter)
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan.
- Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, combine melted butter, oil, milk, honey, egg, and yolk.
- Pour wet ingredients into dry and mix gently until combined. Do not overmix.
- Let batter rest 5–10 minutes to soften cornmeal.
- Pour into pan and bake 25–30 minutes or until golden brown.
- Cool for 10 minutes before slicing.
- For honey butter, combine softened butter and honey until creamy.
- Serve warm cornbread with a dollop of honey butter.
Notes
Avoid overmixing to maintain soft crumb.
Use buttermilk for extra tang and tenderness.
Brush warm cornbread with melted butter for glossy finish.
Honey butter keeps up to 2 weeks refrigerated.
Use buttermilk for extra tang and tenderness.
Brush warm cornbread with melted butter for glossy finish.
Honey butter keeps up to 2 weeks refrigerated.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 210mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 400IUCalcium: 60mgIron: 1mg