Cornbread Recipe with Honey Butter
Ingredients
For Cornbread
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal, or fine yellow cornmeal*
- 1/2 cup packed light brown sugar
- 2 tsp aluminum-free baking powder
- ½ tsp baking soda
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter, melted and cooled*
- ¼ cup neutral-flavored baking oil, such as canola, avocado, light olive oil, etc.
- 1 cup whole milk, warm
- 1/2 cup sour cream
- 3 large eggs, at room temperature
Honey Butter Topping
- 4 Tbsp unsalted butter, melted and cooled
- 3-4 Tbsp honey, adjust to taste
Instructions
- 1
Preheat your oven to 400°F. Line a 9×9-inch square baking dish or casserole dish with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
- 3
In a separate medium bowl, whisk together the melted and cooled butter, oil, milk, sour cream, and eggs until smooth and fully incorporated.
- 4
Pour the wet ingredients into the dry ingredients and mix until no dry streaks remain. Be careful not to overmix, as this can make the cornbread dense. Let the batter sit and rest at room temperature for 10 minutes to hydrate the cornmeal. Spread the batter evenly into the prepared baking dish.
10 min - 5
Bake at 400°F for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
25 min - 6
In a small bowl, stir together 4 tablespoons of melted and cooled unsalted butter with 3-4 tablespoons of honey until smooth. Brush over cornbread while still hot. Cool slightly before slicing and serving.
Nutrition
Per serving (based on 9 servings)
