Easy Cornbread with Honey Butter
Golden, lightly sweet cornbread baked in one pan and finished with fluffy honey butter. Simple, cozy, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 0.75 cup all-purpose flour
- 0.25 cup granulated sugar
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.75 tsp fine salt for the batter
- 1 cup buttermilk room temperature
- 2 eggs room temperature
- 5 tbsp unsalted butter, melted cooled slightly
- 1 tsp unsalted butter for greasing the pan
- 4 tbsp unsalted butter, softened for honey butter
- 2.5 tbsp honey for honey butter
- 0.125 tsp fine salt for honey butter, to taste
Instructions
Preparation Steps
- Preheat oven to 400°F. Grease an 8-inch square pan with a little butter or line with parchment.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and 3/4 tsp salt in a large bowl.
- Whisk buttermilk, eggs, and melted butter in a separate bowl until smooth.
- Fold the wet mixture into the dry just until combined. Do not overmix.
- Spread batter into the pan and smooth the top. Bake 18–22 minutes, until golden and a tester comes out clean.
- Beat softened butter, honey, and a pinch of salt until light and fluffy for the honey butter.
- Cool the cornbread in the pan for 10 minutes. Slice and serve warm with honey butter.
Notes
Try folding in 1/2 cup of corn kernels or diced jalapeño for a fun twist. Leftovers keep covered at room temperature for 1 day or refrigerated up to 4 days; warm in a low oven before serving.
This recipe is an original creation inspired by classic Easy Cornbread with Honey Butter flavors. All ingredient ratios and instructions are independently developed.