There’s something undeniably magical about the smell of cornbread baking in the oven—it wafts through the air, wrapping around you like a warm embrace. Each bite brings back sweet memories of family gatherings, laughter, and hearty meals, where cornbread was more than just a side dish; it was a beloved staple. This Honey Butter Cornbread is not just any cornbread; it’s a delightful creation that combines the comforting flavors of traditional Southern cooking with a touch of sweetness, making it a perfect companion for your next gathering.
Why make this recipe?
This Honey Butter Cornbread is not only simple to throw together, but it also dazzles the senses. Imagine sinking your teeth into a piece that is soft, fluffy, and lightly sweetened, with a glossy layer of honey butter that melts into every bite. Whether served alongside your favorite chili, as part of a Thanksgiving feast, or even just for a cozy Sunday family dinner, this recipe is sure to win hearts and tummies alike!
How to make Honey Butter Cornbread
Ingredients:
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 can creamed corn (15 oz)
- 2 tablespoons baking powder
- 1 teaspoon of salt
- 1 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
- 4 tablespoons honey
- 4 tablespoons butter
Directions:
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In a small saucepan, melt the butter over medium-low heat, then slowly drizzle in the honey, stirring until well combined. Remove from heat and set aside. Alternatively, you can melt them together in the microwave for a quick option.
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Preheat your oven to 400 degrees Fahrenheit and grease a trusty cast iron skillet or a baking pan to ensure your cornbread slides out easily when done.
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In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until harmoniously blended.
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In a separate bowl, combine the milk, creamed corn, vegetable oil, and eggs until you achieve a smooth mixture.
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Make a well in the dry ingredient mixture—think of it like creating a cozy little nest—then gradually pour in the wet mixture. Stir gently until just blended, being careful not to overmix.
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Pour the enticing batter into the greased 13×9 baking pan and let it settle before sliding it into the oven. Bake for 30-35 minutes, or until the edges turn golden brown.
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At the 20-minute mark, lovingly brush a layer of your honey butter over the top of the baking cornbread, watching it transform into a luscious, shiny glaze as it completes baking. Your cornbread is ready when a wooden pick inserted in the center comes out clean.
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Allow it to rest and cool slightly before serving, giving the cornbread a moment to gather its thoughts before it meets your taste buds. Serve with more honey butter on the side for extra sweetness!
How to serve Honey Butter Cornbread
This heavenly cornbread can be enjoyed warm from the oven, slathered with the delightful butter drizzle. It’s delicious alongside chili, soups, or barbecue, but it’s equally wonderful on its own with a drizzle of honey or a smear of jam. Don’t forget to gather your loved ones around the table for a cozy meal filled with laughter and joy.
How to store Honey Butter Cornbread
If you happen to have leftovers (though they’re rare!), keep your cornbread stored in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a week if you want to savor it a little longer. To revive its fluffy texture, simply warm it in the oven or microwave before serving.
Tips to make Honey Butter Cornbread
- Make sure to not overmix your batter. A few lumps are perfectly fine; this helps keep your cornbread light and fluffy!
- For an extra flavor twist, consider adding some jalapeños or shredded cheese into the batter for a savory kick.
- If you’re a fan of cinnamon, a dash added to the dry ingredients can elevate the flavor profile beautifully.
Variations
Feel free to experiment with your cornbread by adding in sautéed onions, roasted corn, or even fresh herbs like chives for a unique twist. The possibilities are endless, and each variation can take your taste buds on a memorable journey.
FAQs
1. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend, and be mindful of the ingredients in your baking powder.
2. Can I use honey instead of granulated sugar?
While you can replace some sugar with honey, be cautious as honey adds moisture. Adjust the milk accordingly for a perfect texture.
3. Can I freeze Honey Butter Cornbread?
Yes! To freeze, wrap the cooled cornbread tightly in plastic wrap followed by foil. It will stay good for about 2-3 months. Just thaw and reheat when you’re ready to enjoy.
As you slice into this warm, golden Honey Butter Cornbread, let the sweet aroma fill your home—a delicious reminder that life’s simple pleasures can often bring the most joy. So gather your loved ones, share this delightful treat, and savor every moment spent together around the table. Happy baking!
Honey Butter Cornbread
Ingredients
Method
- In a small saucepan, melt the butter over medium-low heat, then slowly drizzle in the honey, stirring until well combined. Remove from heat and set aside.
- Preheat your oven to 400 degrees Fahrenheit and grease a cast iron skillet or a baking pan.
- In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, creamed corn, vegetable oil, and eggs until smooth.
- Make a well in the dry ingredients and gradually pour in the wet mixture. Stir gently until just blended.
- Pour the batter into the greased baking pan and let it settle before sliding it into the oven.
- Bake for 30-35 minutes, or until the edges turn golden brown.
- At the 20-minute mark, brush a layer of the honey butter over the top.
- The cornbread is ready when a wooden pick inserted in the center comes out clean.
- Allow it to rest and cool slightly before serving. Serve with more honey butter on the side.