Honey Butter Cornbread
A sweet and moist southern cornbread infused with honey butter for a soft texture and rich taste. Perfect as a side or standalone treat for any occasion.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon fine sea salt
- 1 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
- 15 oz creamed corn
- 4 tablespoons honey (for honey butter)
- 4 tablespoons softened unsalted butter (for honey butter)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 13×9 inch baking dish or line it with parchment paper.
- In a large bowl, mix the dry ingredients: yellow cornmeal, all-purpose flour, baking powder, and sea salt.
- In a separate bowl, whisk together the wet ingredients: granulated sugar, eggs, milk, and vegetable oil.
- Gradually add the wet mixture to the dry ingredients. Stir until just combined; avoid overmixing to maintain a soft texture.
- Gently fold in the creamed corn to enhance moisture and flavor.
- Pour the batter into the prepared baking dish and smooth the surface.
- Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- While the cornbread is baking, prepare the honey butter by combining honey and softened butter in a small bowl.
- Once baked, allow the cornbread to cool for at least 5 minutes. Spread the honey butter on top while it’s still warm.
- Slice, serve, and enjoy!
Notes
- For added flavor, mix in jalapeños, shredded cheddar, or crispy bacon bits into the batter.
- Let the batter sit for 5–10 minutes before baking for a better texture.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
- To reheat, wrap in foil and warm in a 300°F oven for 10 minutes.
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