Description
This classic Cornbread Recipe with Honey Butter offers a moist, tender crumb and a golden crust, perfectly balancing the sweet cornmeal flavor with a touch of brown sugar and a luscious honey butter topping. Quick and easy to prepare, it’s ideal for a comforting side dish to complement any meal.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal (medium grind or fine yellow cornmeal)
- 1/2 cup packed light brown sugar
- 2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Wet Ingredients
- 8 Tbsp unsalted butter (melted and cooled)
- 1/4 cup neutral-flavored baking oil (canola, avocado, light olive oil, etc.)
- 1 cup whole milk (warm, 100-110°F)
- 1/2 cup sour cream
- 3 large eggs (room temperature)
Honey Butter Topping
- 4 Tbsp unsalted butter (melted and cooled)
- 3-4 Tbsp honey (adjust to taste)
Instructions
- Prep: Preheat your oven to 400°F. Line a 9×9-inch square baking dish or casserole dish with parchment paper. Alternatively, you can prepare a cast-iron skillet as noted.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt until evenly combined.
- Mix the Wet Ingredients: In a separate medium bowl, whisk together the melted and cooled butter, oil, warm milk, sour cream, and eggs until the mixture is smooth and fully incorporated.
- Combine: Pour the wet ingredients into the dry ingredients and gently mix until no dry streaks remain. Take care not to overmix to avoid dense cornbread. Let the batter rest at room temperature for 10 minutes to hydrate the cornmeal, then spread it evenly into the prepared baking dish.
- Bake: Place the dish in the preheated oven and bake at 400°F for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Prepare Honey Butter Topping: In a small bowl, stir together the melted and cooled unsalted butter with honey until smooth. Brush this honey butter generously over the hot cornbread right after baking. Allow to cool slightly before slicing. Serve warm for the best flavor.
Notes
- For a rustic texture and extra flavor, try baking the cornbread in a cast-iron skillet instead of a baking dish.
- Do not overmix the batter to keep the cornbread light and tender.
- Letting the batter rest hydrates the cornmeal, resulting in a moister crumb.
- The honey butter can be adjusted according to your preferred sweetness level.
- Make sure your butter for the wet ingredients and topping is cooled to prevent cooking the eggs prematurely or melting the honey too much.
