Honey Butter Cornbread
Ingredients
- 2 cups all-purpose flour
- 2 cups yellow ground cornmeal
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 tsp salt
- 1 - 14.75 oz can cream-style corn
- 1.5 cups whole milk
room temperature
- 1/2 cup sour cream
room temperature
- 2/3 cup butter
melted and cooled, about 11 tablespoons
- 2 eggs
room temperature
- 1 tablespoon vanilla extract
- 1/4 cup honey
- 1 stick salted butter
partially melted, 8 tablespoons
- 1/3 cup quality honey**
I used local raw honey
Directions
- 1
Preheat the oven to 375 degrees. Butter a 9x13 baking dish.
- 2
In the largest bowl you have, add in all the dry ingredients: flour, cornmeal, both sugars, baking powder and salt. Whisk until evenly combined.
- 3
In another large bowl add the milk, melted butter, sour cream, eggs, vanilla extract, and 1/4 cup honey. Whisk until smooth.
- 4
Make a well in the dry ingredients and pour the wet ingredients into the dry. Be sure to whisk until no pockets of cornmeal remain, being careful not to over-mix.
- 5
Pour the cornbread into a 9x13 buttered baking dish. Bake in an oven at 375 for 35-40 minutes (basting with honey butter around 20 minutes in).
- 6
Make the honey butter by combining 1 stick of partially melted butter with 1/3 cup honey it in a bowl and whisking until you yield a creamy honey butter texture.
- 7
At the 20 minute mark, pour over half the honey butter glaze, spreading it evenly edge to edge with a basting brush.
- 8
Once the cornbread is cooked through and a toothpick inserted in the center comes out clean, remove from the oven. Use a wooden skewer or fork to poke holes all over the surface of the cornbread (like a poke cake).
- 9
Pour the remaining honey butter over the surface of the cornbread, working it into the holes and cracks on top so it seeps down. Serve warm, optionally with extra honey butter on the side.
Honey Butter Cornbread
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About this Recipe
Craving a truly special cornbread that’s tender, moist, and kissed with a sweet, buttery glaze? This Honey Butter Cornbread recipe promises a delightful departure from the ordinary, elevating a classic comfort food to new heights.
What sets this Honey Butter Cornbread apart is its deeply tender and delicately moist crumb, combined with a buttery sticky sweet glaze that makes each bite almost dessert-like. The inclusion of both cream-style corn and sour cream ensures an incredibly soft texture, while a thoughtful blend of dark brown and granulated sugars, along with honey, creates a rich, complex sweetness.
Prepare for a cornbread experience unlike any other. You’ll be greeted by a super soft and luscious texture, brimming with authentic corn flavor. The topping melts into a glorious sticky, sweet glaze, providing a perfect counterpoint to the savory notes. While wonderfully rich and sweet, it maintains its integrity as a hearty side, making it an ideal companion for robust dishes.
This recipe celebrates the deep flavors of quality ingredients. For the honey butter glaze, the recipe suggests using quality honey, even specifically mentioning local raw honey. You can explore different varietals of high-quality honey—such as a floral orange blossom or a robust buckwheat—to subtly influence the glaze's aromatic profile and sweetness, making it uniquely yours.
Serve this Honey Butter Cornbread warm, allowing the glaze to melt slightly, for the ultimate comforting experience. It's truly the perfect pairing for chili and soups, adding a sweet and savory balance to any cozy meal.