Irresistibly Sweet Honey Butter Cornbread
A delightful and easy-to-make cornbread that combines the sweetness of honey with a buttery richness, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup cornmeal This gives texture and a hint of nuttiness.
- 1 cup all-purpose flour For structure and lightness.
- ¼ cup granulated sugar Adds sweetness to balance the cornmeal.
- 1 tablespoon baking powder Makes it fluffy and helps it rise.
- ½ teaspoon salt Enhances all the other flavors in the cornbread.
Wet Ingredients
- 1 cup milk Adds moisture to the batter.
- ¼ cup vegetable oil Provides richness and keeps it moist.
- 2 large eggs Binds all the ingredients together.
- ¼ cup honey Infuses natural sweetness and flavor.
- ¼ cup unsalted butter, melted Gives a buttery richness for the topping.
Instructions
Preparation
- Gather all your ingredients. Measure everything out beforehand to make the mixing process smooth and fast.
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch square baking pan with butter or cooking spray.
Mixing
- In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, and honey.
- Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix; small lumps are fine.
Baking
- Carefully pour the batter into the greased baking pan and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Serving
- Melt some butter in a small bowl and mix in additional honey to taste for the honey butter.
- Drizzle the honey butter over the warm cornbread before serving.
Notes
This cornbread can be customized with additions like jalapeños for spice or cheese for a savory twist. Store in an airtight container at room temperature for up to three days.