Honey Butter Cornbread
A cozy, moist, and tender honey butter cornbread with a golden crust and sweet buttery aroma, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup honey
Instructions
- Preheat your oven to 400°F (200°C) and grease your baking pan or skillet generously with butter or non-stick spray.
- In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- In another bowl, whisk buttermilk, eggs, melted butter (cooled slightly), and honey until smooth.
- Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until just combined. Do not overmix.
- Pour batter into the prepared pan or skillet and spread evenly.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread rest for about 10 minutes before serving.
Notes
Do not overmix the batter to keep the crumb tender. Use room temperature eggs and melted butter cooled slightly to avoid scrambling eggs. A cast iron skillet creates a crispy crust. Check oven temperature with a thermometer to avoid dryness. For gluten-free, substitute flour with almond flour or gluten-free blend. Honey can be swapped with maple syrup.
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 220
- Fat: 7
- Carbohydrates: 32
- Protein: 3
Keywords: honey butter cornbread, moist cornbread, easy cornbread recipe, sweet cornbread, comfort food, quick cornbread