Honey Butter Cornbread
Honey Butter Cornbread is a delightful twist on the classic Southern cornbread, infusing a buttery richness with sweet undertones of honey. This dish brings the heart and soul of comfort food with a sophisticated finish perfect for enhancing any meal experience.
Equipment
- 8-inch (20cm) square baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula or wooden spoon
- Pastry brush
- Parchment paper (optional)
Ingredients
- 1 cup all-purpose flour 125g, preferably organic
- 1 cup yellow cornmeal 150g, stone-ground for best texture
- ¼ cup granulated sugar 50g
- 2 teaspoons baking powder
- ½ teaspoon salt kosher or sea salt
- 1 cup buttermilk 240ml, at room temperature
- ½ cup unsalted butter 113g / 1 stick, melted, divided
- 2 large eggs room temperature
- ⅓ cup honey 113g, preferably wildflower or clover
Honey Butter
- ¼ cup unsalted butter 57g / 1/2 stick, softened
- 2 tablespoons honey 42g, or to taste
Instructions
- Preheat your oven to 200°C (400°F). Grease an 8-inch (20cm) square baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a separate bowl, whisk together the buttermilk, 1/4 cup (57g) of the melted butter (reserve the remaining 1/4 cup / 57g for brushing), eggs, and honey until smooth.1 cup buttermilk, 1/2 cup unsalted butter, 2 large eggs, 1/3 cup honey
- Pour the wet ingredients into the dry ingredients and gently stir using a spatula or wooden spoon until just combined. Avoid over-mixing to keep the cornbread tender.
- Transfer the batter into the prepared baking dish and spread it evenly using the back of your spoon or spatula.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the honey butter. In a small bowl, beat together the softened butter and honey until smooth and creamy.1/4 cup unsalted butter, 2 tablespoons honey
- Once the cornbread is done, remove from the oven and immediately brush the top with some of the remaining melted butter.1/2 cup unsalted butter
- Allow to cool slightly before serving warm with a generous dollop of honey butter.
Notes
Storage: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days, then refrigerate for up to 3 more days. Store honey butter separately in the fridge for up to 2 weeks.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Reheat from frozen at 325°F / 163°C for 12–15 minutes.
Reheating: Wrap a slice in a damp paper towel and microwave for 20–25 seconds, or cover the pan with foil and warm at 300°F / 149°C for 10 minutes.
Make-Ahead: Bake the cornbread and prepare the honey butter up to 1 day ahead. Store separately; reheat the cornbread and let the honey butter soften at room temperature for 10 minutes before serving.
Pro Tip: Pull buttermilk and eggs from the fridge 30 minutes before mixing — cold dairy causes melted butter to seize into small solid bits, creating an uneven crumb.
Substitutions: For a spicier variation, fold 2 tablespoons of finely diced jalapeños into the batter. For added moisture, stir a tablespoon of sour cream into the wet mixture.
Nutrition
Serving: 1servingCalories: 406kcalCarbohydrates: 50gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 96mgSodium: 305mgPotassium: 154mgFiber: 2gSugar: 24gVitamin A: 649IUVitamin C: 0.1mgCalcium: 110mgIron: 2mg
We'd love to know if you enjoyed this recipeRate this Recipe !
