Description
This Honey Butter Cornbread is a sweet, moist, and golden treat perfect as a side for any meal. Made with a combination of cornmeal, flour, and a touch of honey and butter, it offers a delightful balance of sweetness and buttery flavor. Easy to prepare and baked to perfection, it’s an ideal bread to enjoy warm with additional honey or butter spread on top.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/4 cup honey
- 1/4 cup melted butter
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the cornbread evenly.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir to evenly distribute all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, honey, melted butter, and eggs until fully blended and smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to preserve a tender crumb.
- Prepare Baking Pan: Grease a baking pan to prevent sticking, then pour in the batter, spreading it evenly in the pan.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cornbread is ready.
- Cool and Serve: Allow the cornbread to cool for a few minutes before slicing and serving to let it set and enhance flavor.
Notes
- You can use buttermilk instead of regular milk for a richer flavor and extra moist texture.
- For gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Add a pinch of chili powder or jalapeños for a spicy twist.
- The cornbread is best served warm with extra honey or butter spread on top.
- To make it dairy-free, use a plant-based milk and vegan butter substitute.
