Cornbread with Honey Butter
This Cornbread with Honey Butter is a comforting classic! Moist, tender cornbread paired with luscious honey butter makes every bite a golden delight.
Equipment
- 8-inch square baking pan or 9-inch round cake pan
- Large Mixing Bowl
- Small Bowl
- Whisk
- Spatula or wooden spoon
- Oven
Ingredients
- 1 cup cornmeal For that signature corn flavor and texture.
- 1 cup all-purpose flour Balances the cornmeal to create a tender crumb.
- 1 tablespoon baking powder Helps the cornbread rise and become fluffy.
- 1/4 cup sugar Adds a touch of sweetness.
- 1/2 teaspoon salt Enhances all the other flavors.
- 1 cup milk Adds moisture and richness.
- 2 large eggs Binds the ingredients together and adds structure.
- 1/4 cup vegetable oil Keeps the cornbread moist and tender.
- 1/4 cup honey Sweetens the batter with natural flavor.
- 1/2 cup unsalted butter softened, for making the smooth, creamy honey butter.
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease an 8-inch square baking pan or a 9-inch round cake pan with some vegetable oil or butter.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt.
- In a separate bowl, beat the eggs lightly. Then add the milk, vegetable oil, and honey. Whisk these wet ingredients together until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are okay; do not overmix.
- Pour the batter into your prepared pan and smooth out the top. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread is baking, prepare the honey butter. In a small bowl, beat the softened butter with the honey until smooth and creamy. Adjust honey amount to taste.
- Remove the cornbread from the oven and let it cool for a few minutes in the pan. Serve warm with a generous dollop of honey butter spread on top.
Notes
- Do not overmix the batter to keep the cornbread tender and fluffy.
- Ensure baking powder is fresh for proper rising and texture.
- Grease the pan well to prevent sticking and achieve a golden crust.
- Store leftover cornbread at room temperature for up to 2 days or freeze for up to 3 months.
- For dairy-free, substitute milk and butter with plant-based alternatives.