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Cornbread · Sweet Honey

Sweet Honey Cornbread with Honey Butter

Soft, cakey, golden squares sweetened with sugar and honey and served with whipped honey butter. An easy one-bowl bake that kids love.

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Prep
10 min
Cook
23 min
Total
45 min
Serves
9 · 9 squares
Level
Easy

Ingredients

Cornbread

  • 1 cup yellow cornmeal, fine or medium grind (140 g)
  • 1 cup all-purpose flour, spooned and leveled (125 g)
  • ⅓ cup granulated sugar, 67 g
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1 cup milk, 240 ml
  • 2 large eggs
  • ½ cup unsalted butter, melted and slightly cooled (113 g)
  • 2 tbsp honey

Honey butter

  • ¼ cup unsalted butter, softened
  • 2 tbsp honey
  • 1 pinch salt

Steps

  1. Heat the oven to 400°F (200°C). Grease an 8x8-inch pan.
  2. In a large bowl, whisk the cornmeal, flour, sugar, baking powder and salt.
  3. In a measuring cup or small bowl, whisk the milk, eggs, melted butter and honey.
  4. Pour the wet mixture into the dry and stir just until no dry streaks remain.
  5. Spread the batter in the pan.
  6. Bake until golden and a toothpick in the center comes out clean.
  7. While it bakes, stir the soft butter, honey and salt together until fluffy.
  8. Cool the cornbread in the pan a few minutes, then cut into 9 squares and serve warm with the honey butter.

Tip: For 12 corn muffins, divide the batter into a lined muffin tin and bake 15 to 18 minutes.

Tip: Let the melted butter cool a few minutes so it does not scramble the eggs.

Storage: Covered at room temperature 2 days or in the fridge up to 5. Keep the honey butter in the fridge.

Make ahead: Bake a day ahead, wrap well and rewarm at 300°F for 10 minutes.

Estimated nutrition per serving: 330 calories · protein 5 g · carbohydrates 40 g · fiber 1 g · sugars 17 g · fat 18 g (saturated 10 g) · sodium 310 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.