Recipe Video
Honey-Butter Cornbread
RECIPE
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: about 12 pieces
Southern meals are notorious for being served with a carbohydrate on the side. My favorite is Honey-Butter Cornbread. Sweet, soft, and moist cornbread brushed with a glaze of honey butter for the perfect touch of sweetness provides a dessert-like finish to your favorite comfort meals. It’s perfect during the holidays to serve with family-style dinners, potlucks, and gatherings.
Check out this recipe and more in my cookbook. Recipe can be found on page 199. Link here: https://sites.prh.com/lets-get-into-it
INGREDIENTS
Dry Mix
330g Unbleached All-Purpose Flour
255g Yellow Cornmeal; I used Quaker yellow cornmeal
200g Granulated White Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt, or fine sea salt
Wet Mix
2 ½ cups (600ml) Whole (not low-fat) Buttermilk
1 cup (2 sticks/227g) Unsalted Butter, melted and cooled to room temperature
4 large Eggs, room temperature
½ cup (120ml) Vegetable Oil
Honey Butter
4 tbsp (½ stick/57g) Unsalted Butter, softened
¼ cup (60ml) Honey
Assembly
1 tbsp Unsalted Butter, softened to grease the pan
INSTRUCTIONS
1. Preheat the oven to 375ºF (190ºC). Grease the bottom and sides of a 9×13-inch (23×33cm) baking pan with the softened butter.
1 tbsp Unsalted Butter, softened to grease the pan
2. Sift the flour into a large bowl. Add the cornmeal, sugar, baking powder, baking soda, and salt. Whisk all the ingredients together until fully combined and then set aside.
330g Unbleached All-Purpose Flour
255g Yellow Cornmeal
200g Granulated White Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt, or fine sea salt
3. In a separate large bowl, combine and whisk together the buttermilk, melted and cooled butter, eggs and vegetable oil. Mix until well combined.
2 ½ cups (600ml) Whole (not low-fat) Buttermilk
1 cup (2 sticks/227g) Unsalted Butter, melted and cooled to room temperature
4 large Eggs, room temperature
½ cup (120ml) Vegetable Oil
4. Add the wet ingredients to the bowl with the dry ingredients and fold/mix until just combined and the dry ingredients are no longer visible. Be sure not to over-mix. I recommend using a silicone or flat spatula to fold the ingredients together.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake uncovered for 35 to 45 minutes, until you can insert a toothpick in the center of the cornbread and it comes out with no wet batter on it. The top of the cornbread should appear golden brown and the edges will be slightly pulling away from the pan.
7. In a small bowl, combine the softened butter and honey until smooth.
4 tbsp (½ stick/57g) Unsalted Butter, softened
¼ cup (60ml) Honey
8. Once the cornbread is done baking, brush the honey butter across the top of the cornbread and let it cool for 5 to 10 minutes before slicing and serving.
