✕

Cornbread · Sweet Honey

Sweet Honey Cornbread with Honey Butter

9

Hands-free cooking

With your OK, your browser's microphone listens for short commands like “next” while this page is open, and steps are read aloud.

Simmerbee never records, keeps or sends your audio, and listening stops when you hide or leave this page. Privacy

What you can say
  • “Next”, “back”, “repeat”, “step 3”, “start over”
  • “Start timer”, “set a timer for 10 minutes”, “pause timer”, “resume timer”, “time left”, “stop the alarm”
  • “How much butter?” (answers for the servings and units you picked)
  • “What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
  • “How do I fold?”, “What does temper mean?”, “What are soft peaks?”
  • “How many grams is a cup of flour?”, “How many tablespoons in a stick of butter?”, “What is 350 in Celsius?”
  • “Ingredients”, “close ingredients”, “quiet” (stop reading), “stop listening”
Reading aloud

Before you start

Gather your ingredients

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for baking powder

    Instead of baking powder

    • Baking soda + cream of tartar: ¼ tsp baking soda + ½ tsp cream of tartar for each 1 tsp baking powder. Rises the same if you don't let the batter sit.
    • Baking soda + buttermilk or yogurt: ¼ tsp baking soda for each 1 tsp baking powder, and swap ½ cup of the recipe's milk for buttermilk or thinned yogurt. Good rise with a light tang.
    • Self-rising flour: Use it for the flour and leave out the baking powder and salt. Each cup has about 1½ tsp baking powder and ¼ tsp salt built in, so it only fits recipes close to that ratio.

    More for baking powder

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for salt

    Instead of salt

    • Kosher salt: About twice as much Diamond Crystal, or about 1¼ times as much Morton. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

Step 1 of 8

Heat the oven to 400°F (200°C).
Grease (how to grease and flour a pan) Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid
an 8x8-inch pan.

400°F

Step 2 of 8

In a large bowl,
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the cornmeal, flour, sugar, baking powder and salt.

Step 3 of 8

In a measuring cup or small bowl,
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the milk, eggs, melted butter and honey.

Step 4 of 8

Pour the wet mixture into the dry and stir just until no dry streaks remain.

Step 5 of 8

Spread the batter in the pan.

Step 6 of 8

Bake until golden and
a toothpick (how to toothpick test) Toothpick test A quick way to tell if a cake, quick bread or brownie is baked through. 1. Near the end of the baking time, open the oven and pull out the rack.2. Poke a toothpick or thin skewer into the center (the last place to set).3. Pull it straight out and look at it.4. If wet batter clings, bake a few minutes more and test again. Done when: Clean, or with a few moist crumbs for brownies and fudgy cakes. Wet, shiny batter means not yet. How to test a cake with a toothpick: mistakes to avoid
in the center comes out clean.

400°F

Step 7 of 8

While it bakes, stir the soft butter, honey and salt together until fluffy.

Step 8 of 8

Cool the cornbread in the pan a few minutes, then cut into 9 squares and serve warm with the honey butter.

All done

Enjoy!

Made it? Sign in to rate it and leave a review.

Ingredients

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for baking powder

    Instead of baking powder

    • Baking soda + cream of tartar: ¼ tsp baking soda + ½ tsp cream of tartar for each 1 tsp baking powder. Rises the same if you don't let the batter sit.
    • Baking soda + buttermilk or yogurt: ¼ tsp baking soda for each 1 tsp baking powder, and swap ½ cup of the recipe's milk for buttermilk or thinned yogurt. Good rise with a light tang.
    • Self-rising flour: Use it for the flour and leave out the baking powder and salt. Each cup has about 1½ tsp baking powder and ¼ tsp salt built in, so it only fits recipes close to that ratio.

    More for baking powder

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for salt

    Instead of salt

    • Kosher salt: About twice as much Diamond Crystal, or about 1¼ times as much Morton. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt