Honey Butter Cornbread
This Honey Butter Cornbread blends sweetness and warmth for a moist, buttery, and golden loaf. Perfectly balanced with honey and butter, it’s the ultimate comfort side for soups, stews, and Southern favorites.
Equipment
- Mixing bowls
- Whisk
- 9-inch Baking Dish
- Measuring cups and spoons
Ingrédients
Ingredients
- 1 cup cornmeal yellow, medium grind
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup unsalted butter melted
- 2 large eggs room temperature
- 1/4 cup honey plus extra for serving
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch baking dish.
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, melted butter, eggs, and honey until smooth.
- Pour wet ingredients into dry mixture. Stir until just combined — do not overmix.
- Pour batter into the prepared dish, spreading evenly.
- Bake for 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 5–10 minutes, then slice and serve warm with honey butter.
Notes
For a richer flavor, drizzle extra melted butter and honey on top before serving. Add shredded cheese or jalapeños for a savory twist, or cinnamon for sweetness. To make it gluten-free, use almond or oat flour and plant-based milk.