Cornbread with Honey Butter (Print-Friendly Version)
Golden, tender cornbread topped with sweet honey butter. Warm, moist, and perfect for every occasion.
# Ingredients You'll Need:
→ Cornbread Batter
01 -
190 grams all-purpose flour
02 -
240 grams medium yellow cornmeal or 180 grams fine yellow cornmeal
03 -
110 grams packed light brown sugar
04 -
2 teaspoons aluminum-free baking powder
05 -
0.5 teaspoon baking soda
06 -
0.5 teaspoon fine sea salt
07 -
113 grams unsalted butter, melted and cooled
08 -
60 millilitres neutral baking oil such as canola, avocado, or light olive oil
09 -
240 millilitres whole milk, warmed to 38–43°C
10 -
120 grams sour cream
11 -
3 large eggs, at room temperature
→ Honey Butter Topping
12 -
57 grams unsalted butter, melted and cooled
13 -
45–60 millilitres honey, to taste
# How to Make It:
01 -
Preheat oven to 204°C. Line a 23 x 23 centimetre square baking dish or casserole dish with parchment paper.
02 -
In a large bowl, combine flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Whisk thoroughly to blend.
03 -
In a separate medium bowl, whisk together melted and cooled butter, oil, warm milk, sour cream, and eggs until a smooth mixture forms.
04 -
Add wet mixture to dry ingredients. Stir gently just until combined, avoiding overmixing. Allow the batter to rest at room temperature for 10 minutes to hydrate the cornmeal.
05 -
Evenly spread batter into the prepared baking dish.
06 -
Bake at 204°C for 25–30 minutes, or until the top is golden and a toothpick inserted in the centre comes out mostly clean with a few moist crumbs.
07 -
In a small bowl, stir together melted and cooled butter with honey until homogenous.
08 -
Brush honey butter generously over hot cornbread. Allow to cool slightly before slicing. Serve warm for best texture.
# Extra Information:
01 -
For a lighter crumb, use fine-ground cornmeal. Avoid coarse cornmeal, which creates a gritty texture.
02 -
To bake in a 25-centimetre cast-iron skillet, preheat the pan with the oven, coat with butter, then pour in rested batter and bake for 20–25 minutes.
03 -
Add up to 130 grams of mix-ins such as chopped jalapeños, shredded cheese, bacon, or ham to the batter if desired.
04 -
Prepare the cornbread ahead and store without honey butter. Wrap airtight and add the topping just before serving.
05 -
Leftovers can be kept in an airtight container at room temperature for 2 days, refrigerated for 5 days, or frozen up to 3 months.
06 -
Reheat in a 149°C oven loosely covered with foil until warmed through.