Honey Cornbread
Ingredients
- 1 tablespoon butter, softened
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 4 tablespoons butter, melted
- 1/4 cup honey
Steps
- Preheat the oven to 400 degrees F. Use the softened butter to grease a 9 or 10 inch square baking pan or cast iron skillet.
- In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt.
- Make a well in the middle of the dry mixture and add the buttermilk, eggs, butter and honey.
- Stir until just combined - do not overmix!
- Pour the batter into the prepared pan. Bake for 20-25 minutes or until golden brown. Cool for at least 10 minutes. Cut into pieces and serve.
Notes
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
Calories: 230kcal
Author: Sara Welch
This honey cornbread is the ultimate cornbread recipe! It's slightly sweet, perfectly tender and absolutely delicious.
Notes
Recipe adapted from Food Network. If you prefer to make cornbread muffins, simply divide the batter into a greased 12 muffin cup tin and bake for 15 minutes. The source page has handwritten margin notes next to several ingredient lines (e.g. "1/2 tbsp" next to the 1 tablespoon softened butter, "1/2 cup" next to the 1 cup cornmeal, "1/2 cup" next to the 1 cup flour, "1/2 tbsp" next to the baking powder, "1/2 tsp" next to the salt, "1/2 cup" next to the buttermilk, "1 egg" next to the 2 eggs, "2 tbsp" next to the 4 tbsp melted butter) that appear to be a hand-worked-out half-batch conversion. They're consistent with simply halving most quantities, but a couple of lines (sugar, honey) don't clearly follow the same pattern, so this halved version was not confident enough to transcribe as a second ingredient list — the full-batch amounts above are the printed, unambiguous recipe.