Honey Butter Cornbread
Honey Butter Cornbread is a delightful twist on a classic Southern side dish. This recipe combines the sweet flavor of honey with golden cornbread for a tender baked treat. The real magic happens after baking, when honey and butter is drizzled over the top.
Servings: 12
Calories: 213kcal
Equipment
Ingredients
- 1¼ cups All-purpose flour
- ¾ cups Yellow cornmeal fine or medium grind
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¾ cup Buttermilk (or substitute, see notes)
- 2 tablespoon Sugar
- ½ cup Butter melted
- 2 large Eggs
Honey Butter Glaze
- 2 tablespoon Butter to melt on top of the hot corn bread
- 2 tablespoon Honey to melt on top of the hot corn bread
Instructions
- Preheat oven to 350 degrees F. Grease a 9" cast iron skillet, or spray with non-stick spray.
- Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a bowl.1¼ cups All-purpose flour, ¾ cups Yellow cornmeal, 1 teaspoon Salt, 1 teaspoon Baking powder, ½ teaspoon Baking soda, 2 tablespoon Sugar
- In a separate bowl, combine the buttermilk, honey, melted butter, and eggs. Whisk until well combined.¾ cup Buttermilk, ½ cup Butter, 2 large Eggs
- Fold the flour mixture into the buttermilk mixture until thoroughly combined. For the most tender muffin texture, don't over-mix.
- Pour the corn bread batter into the prepared cast iron skillet.
- Bake 20-22 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean. Transfer to wire rack and let cool.
- Glaze the top of the hot cornbread with the butter and honey until it melts into the cornbread. Cut into squares or wedges and serve immediately.2 tablespoon Butter, 2 tablespoon Honey
Notes
- Be sure to use fine to medium ground cornmeal. Coarse cornmeal will not provide the right texture and the corn muffins will fall apart easily.
- No buttermilk on hand? No problem! For every cup of regular milk add one tablespoon of lemon juice (fresh or bottled) or 1 tablespoon of vinegar. Stir well and let sit for 5 minutes to 'culture'.
- Use a silicone muffin pan, OR instead of paper muffin pan liners, use the silicone ones! Clean up is a breeze!
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 379mg | Potassium: 84mg | Fiber: 1g | Sugar: 7g | Vitamin A: 364IU | Vitamin C: 0.03mg | Calcium: 47mg | Iron: 1mg
