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–+ servings

Honey Butter Cornbread

There’s a special comfort that fills the kitchen at spiilled when the rain begins to fall. It’s during these cozy moments that a simple batch of Honey Butter Cornbread transforms from mere ingredi...
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1/2 cup 1 stick butter, melted
  • 2/3 cup granulated sugar
  • 2 Tbsp. honey
  • 2 large eggs
  • 1-1/4 cups buttermilk, shaken well
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
For drizzling after baking:
  • 1/4 cup butter, melted
  • 2 Tbsp. honey

Method
 

  1. Preheat your oven to 350 degrees F. Lightly grease a square baking dish (about 8x8 inches).
  2. In a medium bowl, stir butter, sugar and honey together. Whisk in eggs one at a time. Whisk in buttermilk. Add cornmeal, flour, salt and baking soda. Do not over-mix. As soon as the flour disappears, stop mixing.
  3. Pour batter into prepared baking dish. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  4. Meanwhile, combine 1/4 cup melted butter and 2 Tbsp. honey in a small bowl.
  5. Poke top of cornbread gently all over with a fork. Pour honey-butter mixture all over cornbread. (This makes the crumb extra moist!) Let sit for 5 minutes before slicing and serving.
  6. Slice, serve warm, and enjoy!

Notes

The key to achieving a beautifully moist cornbread lies in the combination of melted butter and buttermilk. The fat from the butter enriches the batter, while the acidity in the buttermilk activates the baking soda, resulting in a perfectly tender crumb that keeps the cornbread light and fluffy.

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