Description
This Honey Butter Cornbread recipe creates a moist, slightly sweet cornbread with a rich honey butter flavor. Perfectly golden and tender, it pairs wonderfully with soups, chili, or as a comforting side dish for any meal.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/4 cup honey
- 1/4 cup melted butter
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the cornbread evenly.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt, stirring well to distribute the leavening evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, honey, melted butter, and eggs until fully blended and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or spoon until just combined. Avoid overmixing to keep the cornbread light and tender.
- Prepare Baking Pan: Grease a baking pan with butter or non-stick spray to prevent sticking and pour the batter evenly into the pan, spreading it out smoothly.
- Bake Cornbread: Place the pan in the preheated oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool for a few minutes in the pan before slicing and serving. This enhances the texture and flavor.
Notes
- For a richer flavor, use buttermilk instead of regular milk.
- Do not overmix the batter to avoid dense cornbread.
- Honey can be adjusted to taste if you prefer a sweeter or milder flavor.
- This cornbread can be reheated in the oven or microwave for a warm serving.
- Try serving with additional honey butter spread on top for extra indulgence.
