Moist Honey Cornbread with Honey Butter

A square of cornbread topped with a melting pat of butter and drizzled with honey.

Moist Honey Cornbread with Honey Butter

For tender cornbread with a cake-like crumb, nothing beats this Honey Cornbread. We add honey to the batter, then top it with salted honey butter. It's ready in under an hour and is an easy weeknight side.

Course bread, Side Dish

Cuisine American

Diet Vegetarian

Keyword cornbread, cornmeal, honey, honey cornbread

Prep Time 10

Cook Time 24

Resting Time 10

Total Time 44

Servings

Calories 351kcal

Author Wendy Polisi

Ingredients

Cornbread

1 cup all-purpose flour
1 cup fine yellow cornmeal I use Bob's Red Mill
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sea salt
2 tablespoons sugar
1 cup buttermilk at room temperature
⅓ cup honey
2 large eggs at room temperature
6 tablespoons unsalted butter melted and slightly cooled
2 tablespoons neutral oil avocado, canola, or vegetable

Honey Butter

4 tablespoons unsalted butter softened
2 tablespoons honey
⅛ teaspoon sea salt

Instructions

Preheat the oven to 375°F. Grease an 8x8 or 9x9 pan, or line it with a parchment sling.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
In a medium bowl, stir together the buttermilk, honey, eggs, melted butter, and oil.
Pour the wet mixture into the dry and stir just until combined. Do not overmix.
Rest the batter for 10 minutes.
Pour the batter into the pan and smooth the top. Bake until golden and a toothpick comes out with just a few dry crumbs, about 20 to 24 minutes for a 9x9 pan or 24 to 28 minutes for an 8x8 pan. The cornbread is done when the center reaches 200 to 205°F. If the top starts to darken too early, tent loosely with foil.

Honey Butter

While the cornbread bakes, stir together the softened butter, honey, and salt.
Let the cornbread cool for 10 minutes, then spread the honey butter over the top.

Nutrition