Cornbread with Honey Butter (Print Version)
Moist, golden cornbread with a sweet edge, paired with luscious whipped honey butter — the perfect Southern classic.
# Ingredients:
→ Cornbread
01 -
1 cup yellow cornmeal
02 -
1 cup all-purpose flour
03 -
¼ cup granulated sugar
04 -
1 tablespoon baking powder
05 -
½ teaspoon salt
06 -
1 cup buttermilk
07 -
2 large eggs
08 -
½ cup unsalted butter, melted and slightly cooled
09 -
2 tablespoons honey
→ Honey Butter
10 -
½ cup unsalted butter, softened
11 -
2 tablespoons honey
12 -
Pinch of salt (optional)
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C). Grease an 8x8-inch baking dish or line with parchment paper.
02 -
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
03 -
In another bowl, whisk buttermilk, eggs, melted butter, and honey until combined.
04 -
Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
05 -
Pour batter into prepared baking dish and smooth the top.
06 -
Bake for 20–25 minutes or until golden and a toothpick inserted in the center comes out clean.
07 -
While cornbread bakes, whip softened butter and honey together until fluffy. Add a pinch of salt if desired.
08 -
Let cornbread cool slightly before serving warm with honey butter.
# Additional Notes:
01 -
For a savory twist, fold in chopped jalapeños or shredded cheddar cheese.
02 -
Can be made in a cast-iron skillet for extra crusty edges.
03 -
Store leftover honey butter in the fridge for up to a week.