Honey Butter Cornbread
My Honey Butter Cornbread has a tender, moist crumb with nice crisp edges! Everything bakes up in less than 30 minutes for a delicious pairing to your favorite soul foods.
Servings: 16 squares
Calories: 171kcal
Equipment
- 2 Mixing Bowls
- Wooden Spoon
- 8x8 Casserole Dish
- Sauce Bowl
- Pastry Brush
- Aluminum Foil (optional)
Ingredients
Cornbread
- 1 tablespoon salted butter (for the pan)
- ½ cup salted butter (melted and cool to the touch)
- 1 cup buttermilk (room temperature)
- ¼ cup sugar
- 2 tablespoons honey
- ⅓ cup sour cream (or plain Greek yogurt)
- 2 count eggs (room temperature)
- 1 cup yellow cornmeal (165g)
- 1 cup all-purpose flour (120g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
Honey Butter Topping (optional)
- 1 tablespoon salted butter (melted)
- ½ tablespoon honey
Instructions
Cornbread Batter
- Preheat your oven to 400℉.
- Place an 8x8 baking dish with 1 tablespoon of butter inside the oven to preheat as well.
- In a large bowl, whisk together the melted and cooled butter, buttermilk, sugar, honey, and sour cream.
- Whisk in the eggs one at a time.
- In a separate bowl, combine your dry ingredients.
- Stir the dry bowl into the wet ingredients. Don't over-mix; once the flour disappears, stop stirring.
- Carefully grab the hot pan out of the oven and swirl it around to distribute the butter along the bottom and sides.
- Pour the cornbread batter into the baking dish. Smooth the top using a silicone spatula if needed.
- Bake for about 22 - 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.Turning too brown for your preference? Tent the pan with aluminum foil so it can fully cook in the middle.
Honey Butter
- Meanwhile, mix together the honey butter topping and immediately pour on top of the cornbread right out of the oven. You can also use a pastry brush to spread the glaze on.
- Let the cornbread sit for a few minutes to cool before slicing. Enjoy!
Notes
Ingredient Notes:
If you don't have buttermilk, you can substitute 1 cup of regular milk (or non-dairy milk) + 2 tablespoons of lemon juice/white vinegar. Let it sit for 10 minutes before adding to the recipe. Since honey is a humectant and holds onto moisture, you can still create a soft and moist cornbread using non-dairy milk.
Freezing Instructions:
If you're freezing after baking, let the cornbread cool completely. Wrap with plastic wrap and then with aluminum foil. Add this to a heavy duty freezer-safe bag or container. Freeze for up to 2.5 months. You can freeze the entire block of cornbread, or individual slices - but just wrap it thoroughly before placing in the freezer.
If you want to freeze the cornbread batter, add it to a heavy duty freezer-safe bag and freeze for up to 2.5 months.
Reheating Instructions:
For the fully baked cornbread, let it thaw in the refrigerator overnight. You can then serve at room temperature, or reheat using the microwave or oven. Watch your reheating times to make sure you don't dry out the cornbread!
For frozen cornbread batter, let it thaw in the refrigerator overnight. Bake as directed. You may need to add a few minutes to the overall cooking time.
Nutrition
Calories: 171kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 334mg | Potassium: 71mg | Fiber: 1g | Sugar: 7g | Vitamin A: 276IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg