Honey Cornbread
Ingredients:
Topping
- 3 Tablespoons unsalted butter, at room temperature
- 2 Tablespoons liquid honey
Cornbread
- 1 cup (122 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (237 ml) buttermilk, at room temperature
- 1 large egg, at room temperature
- 1/4 cup (59 ml) vegetable oil
- 1/4 cup (59 ml) liquid honey
Directions:
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and set aside.
- Make your topping. In a small bowl add butter and honey, mix together until smooth and well incorporated. Set aside.
- Make your cornbread. In a large bowl add cornmeal, flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In a medium bowl add buttermilk, egg, oil, and honey. Whisk together until well incorporated.
- Pour the wet ingredients into the flour mixture and gently mix just until combined with no lumps.
- Pour the batter into your prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean and the edges start to brown.
- Let the cornbread cool in the pan for 5 minutes on a wire rack. Then spoon the honey butter on the top of the cornbread and spread out evenly. Let sit for approx. 15 minutes. Remove the cornbread from the pan and let rest.
- Cut into pieces and enjoy.
NOTES
- Store cornbread in an airtight container for up to 2 days or freeze in the freezer for up to 2 months. Reheat cornbread in a preheated oven at 350°F for approx. 6-8 minutes until warm.
Substitutions
- Gluten-Free Honey Cornbread: Substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-Free Cornbread: Substitute buttermilk with a dairy-free version. Simply stir together dairy-free milk (like almond, soy or oat milk) with lemon juice or apple cider vinegar. Use 1 cup ratio of milk to 1 tablespoon lemon juice or vinegar. Stir and let it sit for approx. 8 minutes until it starts to thicken and clump.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8-10
Thank you Alie Romano for the recipe.
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