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Honey Butter Cornbread Recipe

Honey Butter Cornbread Recipe

A wonderfully moist and slightly sweet cornbread, featuring a rich honey butter glaze that takes it to the next level. Perfect as a side for chili, BBQ, or roasted chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Baking, Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cornbread
  • 1 1/2 cups Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk Room temperature
  • 1/2 cup Unsalted Butter Melted
  • 2 large Eggs Lightly beaten
For the Honey Butter Glaze
  • 4 tablespoons Unsalted Butter Softened
  • 2 tablespoons Honey

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Grease and lightly flour an 8x8 inch baking pan or a 9-inch cast-iron skillet.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk together the buttermilk, the 1/2 cup melted butter, and the lightly beaten eggs until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are acceptable for tender cornbread.
  5. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
  6. While the cornbread is baking, prepare the glaze: In a small bowl, thoroughly mix the 4 tablespoons of softened butter with the 2 tablespoons of honey until creamy.
  7. Immediately after removing the cornbread from the oven, spread the honey butter glaze evenly over the hot surface. Allow it to sit for 5 minutes before slicing and serving warm.

Notes

For an extra rich flavor, use stone-ground cornmeal. If you don't have buttermilk, substitute with 1 cup of regular milk mixed with 1 tablespoon of white vinegar or lemon juice, let it sit for 5 minutes before using.