Description
A simple recipe for moist cornbread topped with sweet honey butter.
Ingredients
Scale
- 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 milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup honey (for batter)
- 4 tablespoons unsalted butter, melted (for topping)
- 2 tablespoons honey (for topping)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease an 8×8 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and 1/4 cup of honey.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread bakes, prepare the honey butter: In a small bowl, combine the 4 tablespoons of melted butter and 2 tablespoons of honey. Mix well.
- Remove the cornbread from the oven. Immediately pour the honey butter mixture evenly over the hot cornbread.
- Let it cool slightly before cutting and serving.
Notes
- For a richer flavor, substitute buttermilk for regular milk.
- You can bake this recipe in a cast-iron skillet for a crispier crust.
- Adjust the amount of topping honey to match your preferred sweetness level.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cornbread, honey butter, sweet bread, side dish, baked cornmeal