Description
A moist and tender cornbread finished with a sweet honey butter glaze. This classic side dish balances the grit of cornmeal with a rich, floral sweetness.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/3 cup honey
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons melted butter (for glaze)
- 1 tablespoon honey (for glaze)
Instructions
- Preheat your oven to 400°F and grease an 8-inch square baking pan.
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until combined.
- In a separate bowl, whisk together the melted butter, 1/3 cup honey, eggs, and buttermilk.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- Spread the batter evenly into the greased pan and bake for 20 to 25 minutes, or until the top is golden brown.
- Combine the 2 tablespoons of melted butter and 1 tablespoon of honey in a small bowl.
- Brush the honey butter glaze over the hot cornbread immediately after removing it from the oven.
- Allow the bread to cool in the pan for 10 minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American