Honey Butter Cornbread

why make this recipe

Honey Butter Cornbread is a delightful twist on classic cornbread. It combines the rich flavors of sweet honey and creamy butter to create a perfect side dish for any meal. This recipe is simple to follow, making it great for both beginners and experienced bakers. The warm, soft texture of the cornbread pairs wonderfully with savory dishes like chili or can be enjoyed on its own. Plus, who doesn’t love the sweet smell of fresh-baked cornbread coming out of the oven?

how to make Honey Butter Cornbread

Ingredients:

• 2 cups yellow cornmeal
• 2 cups all-purpose flour
• 1 can creamed corn (15 oz)
• 2 tablespoons baking powder
• 1 teaspoon of salt
• 1 cup granulated sugar
• 2 large eggs
• 2 cups milk
• 2/3 cup vegetable oil
• 4 tbsp honey
• 4 tbsp butter

Directions:

1. In a small saucepan, melt the butter and slowly stir in the honey. Mix well and remove from heat. You can also do this in the microwave for convenience.
2. Preheat the oven to 400 degrees Fahrenheit. Grease your cast iron skillet or baking pan.
3. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
4. In a separate bowl, whisk together the milk, creamed corn, vegetable oil, and eggs until fully mixed.
5. Make a well in the center of the dry ingredients. Slowly pour the wet mixture into the well, then stir until blended. Be careful not to over-mix.
6. Pour the batter into a greased 13×9 inch baking pan. Bake for 30-35 minutes.
7. After about 20 minutes of baking, brush a layer of the honey butter on top of the cornbread.
8. The cornbread is done when a wooden pick inserted in the center comes out clean.
9. Let it rest until cool before serving. Enjoy it with extra honey butter if desired.

For Storage

Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze it. Wrap the cooled cornbread in plastic wrap and place it in a freezer bag. It can last up to 3 months in the freezer.

how to serve Honey Butter Cornbread

Honey Butter Cornbread is best served warm. Cut it into squares and serve it alongside your favorite main dishes, like soups or stews. You can also enjoy it with extra honey butter spread on top for a sweet treat, or pair it with jam for breakfast.

how to store Honey Butter Cornbread

To store Honey Butter Cornbread, make sure to let it cool completely. Place it in an airtight container and keep it at room temperature for up to 2 days. If you want to keep it for longer, you can freeze it by wrapping it in plastic wrap and then placing it in a freezer-safe bag. Thaw it at room temperature before reheating.

tips to make Honey Butter Cornbread

• For a richer flavor, use buttermilk instead of regular milk.
• Let the butter and honey mixture cool slightly before brushing it on the cornbread to prevent it from soaking in too much.
• Try adding some shredded cheese or jalapeños to the batter for a savory kick.
• Be careful not to over-mix the batter; it should be slightly lumpy for the best texture.

variation (if any)

You can customize this recipe in many ways! Add ingredients like jalapeños for a spicy version, or mix in some blueberries for a sweet twist. You can also use different types of sweeteners, like maple syrup, to create your own unique flavor.

FAQs

Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or gluten-free flour as a substitute. Just note that this might change the texture slightly.

Q: How can I make the cornbread more moist?
A: Adding a bit more creamed corn or using buttermilk instead of regular milk can make the cornbread moister.

Q: Can I make this recipe in advance?
A: Yes, you can prepare the batter in advance and refrigerate it overnight. Just remember to stir the mixture before pouring it into the pan and baking.

Honey Butter Cornbread

This delightful cornbread recipe features a golden, tender crumb with a hint of sweetness from honey and richness from butter, creating a perfect side dish for any meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 slices

Calories 300 kcal

Equipment

• Large bowl
• Whisk
• 9-inch cast iron skillet or baking dish
• Small bowl
• Measuring cups and spoons

Ingredients

  

Cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/2 cup unsalted butter, melted

Honey Butter Glaze

• 1/4 cup unsalted butter, softened
• 2 tablespoons honey

Instructions

 

Preparation

• Preheat oven to 375°F (190°C) and grease a 9-inch cast iron skillet or baking dish.
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
• In a separate bowl, whisk milk, eggs, and melted butter until well combined.

Baking

• Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
• Pour the batter into the prepared skillet and bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Honey Butter Glaze

• While the cornbread is baking, combine softened butter and honey in a small bowl and mix until smooth.
• Once the cornbread is out of the oven, immediately spread the honey butter glaze over the top.
• Slice and serve warm.

Notes

For an extra touch, you can add a handful of shredded cheddar cheese or a few chopped jalapeños to the batter for a savory kick.