Honey Butter Cornbread
This is the best cornbread ever! Honey butter cornbread is a moist, sweet cornbread drizzled with warm honey butter fresh out of the oven.
Equipment
- 10-inch cast iron skillet
Ingredients
- 1/2 cup (113 g) Salted Butter, (melted)
- 1/4 cup (85 g) Honey
- 1/2 cup (110 g) Brown Sugar
- 1/2 cup (100 g) Sugar
- 2 large (100 g) Eggs
- 1 cup (240 g) Buttermilk
- 1 tsp (4 g) Vanilla Extract
- 1 1/4 cup (157 g) All Purpose Flour
- 1 1/4 cup (198 g) Cornmeal, (fine or medium grind)
- 2 tsp (8 g) Baking Powder
- 1/2 tsp (2 g) Baking Soda
- 1/4 tsp (0.5 g) Cinnamon
- 1/8 tsp (0.25 g) Nutmeg
- 1/2 tsp (3 g) Kosher Salt
Honey Butter
- 5 tbsps (70 g) Salted Butter, (room temperature)
- 2 tbsps (42 g) Honey
- 1/8 tsp (0.25 g) Cinnamon, (optional)
- Pinch of Salt
Instructions
- Preheat your oven to 400 degrees F.
- In a large bowl, combine the wet ingredients - melted butter, honey, brown sugar, and white sugar. Whisk together, then add eggs, vanilla extract, and buttermilk and continue to mix until combined.
- Then add the dry ingredients - all purpose flour, cornmeal, baking soda, baking powder, cinnamon, nutmeg, and kosher salt. Whisk together until a smooth batter forms. Pour batter into a 10-inch cast iron skillet and bake for 20-25 minutes, until a toothpick comes out clean and the top of the cornbread is golden brown.
- While the cornbread is baking, mix together honey, room temperature butter, cinnamon, and a tiny pinch of salt in a small bowl.
- When the cornbread is fresh out of the oven, add a generous pat of the honey butter on top and let it melt into the cornbread. Top with a drizzle of extra honey and little flaky sea salt!
Notes
Pro Tips
- Please don't use coarse ground cornmeal, corn grits, or polenta! The end result will be a crunchy dry cornbread - and we are trying to avoid that by all means! Use a fine to medium grind cornmeal for best results.
- I used a cast-iron skillet for this recipe. If you'd like to use a different baking pan, be mindful to adjust your baking time accordingly.
- Don't overmix! As soon as your batter is smooth and all of the ingredients are incorporated, stop mixing and pour into the cast iron pan.
Nutrition
Calories: 388kcal, Carbohydrates: 63g, Protein: 6g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 71mg, Sodium: 725mg, Potassium: 144mg, Fiber: 2g, Sugar: 32g, Vitamin A: 487IU, Vitamin C: 0.1mg, Calcium: 177mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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