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Honey Butter Cornbread Recipe

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4.6 from 117 reviews

This Honey Butter Cornbread recipe combines the sweet, tender goodness of classic cornbread with a luscious honey butter topping. Made with yellow cornmeal, flour, creamed corn, and a hint of sugar, it creates a moist, flavorful bread perfect as a side for any meal or a comforting snack.

Ingredients

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Cornbread

  • 2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 1 can (15 oz) creamed corn
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups milk
  • 2/3 cup vegetable oil

Honey Butter

  • 4 tablespoons honey
  • 4 tablespoons butter

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or cast-iron skillet to prevent sticking.
  2. Mix dry ingredients: In a large bowl, combine the yellow cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. Whisk together to evenly distribute all dry ingredients.
  3. Combine wet ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and creamed corn until smooth and well combined.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the cornbread tender.
  5. Bake the cornbread: Pour the batter into the prepared baking dish or skillet, spreading evenly. Bake in the preheated oven for 30 to 35 minutes until golden brown and a toothpick inserted into the center comes out clean.
  6. Prepare honey butter: While the cornbread bakes, in a small saucepan over low heat, melt the butter and stir in the honey until combined and smooth. Keep warm.
  7. Serve with honey butter: Once the cornbread is baked and slightly cooled, cut into squares and serve warm topped with the honey butter spread for a sweet, rich finish.

Notes

  • For extra moisture, ensure the creamed corn is well stirred before adding to the batter.
  • You can substitute whole milk with buttermilk for a tangier flavor.
  • This cornbread is great served alongside chili, barbecue, or as a breakfast treat.
  • Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Reheat slices in the microwave or oven before serving, adding a little more honey butter if desired.

Find it online: https://amandafood.com/honey-butter-cornbread-recipe/