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Honey Cornbread

Honey cornbread with a golden, tender crumb and a honey-butter glaze. Quick-mix batter bakes until toothpick-clean, then gets brushed with a warm honey and soft butter topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sugar
Wet ingredients
  • 1 cup whole milk
  • 2 large eggs
  • 0.333 cup honey
  • 0.5 cup butter, melted
Honey butter topping
  • 2 tbsp honey
  • 2 tbsp soft butter

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 400F and grease an 8x8-inch baking pan so the batter bakes evenly.
Mix the dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until the dry mixture looks evenly blended.
Mix the wet ingredients and combine
  1. Whisk whole milk, large eggs, honey, and melted butter, then stir into the dry ingredients just until combined so the batter stays tender.
Bake
  1. Pour the batter into the greased pan and bake for 20-25 minutes at 400F, until golden and a toothpick comes out clean.
Glaze and serve
  1. Mix honey and soft butter, then brush over the warm cornbread before slicing so it melts and clings to the top.

Notes

Pro tip: avoid overmixing after the wet ingredients go in—stir just until the flour disappears for a tender crumb. Store airtight in the refrigerator up to 3 days; rewarm in short bursts in the microwave. Freeze baked cornbread for up to 2 months (wrap tightly). For a lighter option, replace half the butter with an equal amount of neutral oil and reduce topping butter by 1 tbsp.