Honey Butter Cornbread Recipe
This honey butter cornbread is made from scratch and bakes up perfectly fluffy with just the right balance of sticky, sweet flavor in every bite. Brushed with warm honey butter, it turns out golden, tender, and irresistibly rich.
Equipment
- Mixing Bowls one medium, one large
- Whisk
- Rubber spatula or wooden spoon
- 9x9-inch baking pan or cast iron skillet
- Pastry brush or spoon for spreading honey butter topping
- Cooling rack
- Toothpick to test doneness and poke holes for honey butter, if desired
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted (plus extra for greasing the pan)
- ¼ cup brown sugar
- 1/3 cup granulated sugar
- ¼ cup honey
- 2 large eggs room temperature
- 1 cup buttermilk or whole milk
- 1 cup creamed corn
Honey Butter Topping
- 1/4 cup unsalted butter softened
- 1/4 cup honey
- Pinch of sea salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x9-inch baking pan or cast iron skillet with butter.
- In a medium bowl, whisk together cornmeal, flour, sugars, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter, honey, creamed corn, eggs, and buttermilk until fully combined.
- Gently fold the dry mixture into the wet until just combined. Batter should be thick but pourable. Make sure to not overmix.
- Pour batter into the prepared pan, smoothing the top. Bake for 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread bakes, stir melted butter, honey, and a pinch of salt.
- Pour or Brush the top with the honey butter right after baking and let it cool a little before cutting into squares or wedges. You can also poke holes into the cornbread using a toothpick before pouring the honey butter on top.
DID YOU MAKE THIS RECIPE?Share your creations on Instagram! Tag us @Eatwell.withlex and use #eatwellwithlex! Don't forget to leave a star rating and comment.