Honey Kissed Cornbread
Honey Kissed Cornbread
Ingredients
For the Cornbread
- 1 1/4 pounds yellow cornmeal
- 1 1/4 cups all-purpose flour
- 2 cups milk
- 4 eggs
- 1 cup buttermilk
- 1/2 teaspoon salt
- 4 fluid ounces canola oil
- 1/2 tablespoon baking soda
- 1 1/4 cups sugar
- 8 ounces shredded cheddar cheese
For the Glaze
- 1 cup honey
- 6 ounces butter
- as needed water, for thinning
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, sift together the yellow cornmeal, all-purpose flour, salt, baking soda, and sugar. Whisk everything together to ensure there are no lumps and the ingredients are well combined. Set aside.
⏱️ 5 min
- 3
In a separate bowl, crack the eggs and whisk them. Add the milk, buttermilk, and canola oil to the eggs. Whisk these wet ingredients together until fully combined.
⏱️ 3 min
- 4
Pour the mixed wet ingredients into the bowl containing the dry ingredients. Gently mix until just combined. It is important not to overmix the batter to ensure a tender cornbread.
⏱️ 2 min
- 5
Fold in the shredded cheddar cheese into the batter.
⏱️ 1 min
- 6
Generously spray muffin tins with cooking spray. This helps create crispy edges and prevents the cornbread from sticking.
⏱️ 1 min
- 7
Fill each muffin cup about 2/3 full with the cornbread batter. Overfilling will cause them to overflow and look messy.
⏱️ 2 min
- 8
Place the muffin tin in the preheated 350°F oven. Bake for about 10 minutes, or until the cornbread is nice and golden brown.
⏱️ 10 min•🌡️ 350
- 9
While the cornbread is baking, prepare the glaze. Melt the butter and mix it with the honey. If needed, thin the mixture with a little water to achieve a spreadable consistency.
⏱️ 3 min
- 10
Once the cornbread is removed from the oven and while it is still hot, immediately brush the honey butter glaze over the top of each cornbread muffin. This allows the glaze to soak in and enhance the flavor.
⏱️ 1 min
- 11
Let the cornbread cool slightly in the muffin tin. Use a knife to gently loosen and remove them from the pan. The generous pan spray should make them slide out easily. Serve warm and enjoy.
⏱️ 2 min
Kitchen Tools
Honey Kissed Cornbread
For the Cornbread
- 1 1/4 pounds yellow cornmeal
- 1 1/4 cups all-purpose flour
- 2 cups milk
- 4 eggs
- 1 cup buttermilk
- 1/2 teaspoon salt
- 4 fluid ounces canola oil
- 1/2 tablespoon baking soda
- 1 1/4 cups sugar
- 8 ounces shredded cheddar cheese
For the Glaze
- 1 cup honey
- 6 ounces butter
- as needed water, for thinning
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, sift together the yellow cornmeal, all-purpose flour, salt, baking soda, and sugar. Whisk everything together to ensure there are no lumps and the ingredients are well combined. Set aside.
⏱️ 5 min - 3
In a separate bowl, crack the eggs and whisk them. Add the milk, buttermilk, and canola oil to the eggs. Whisk these wet ingredients together until fully combined.
⏱️ 3 min - 4
Pour the mixed wet ingredients into the bowl containing the dry ingredients. Gently mix until just combined. It is important not to overmix the batter to ensure a tender cornbread.
⏱️ 2 min - 5
Fold in the shredded cheddar cheese into the batter.
⏱️ 1 min - 6
Generously spray muffin tins with cooking spray. This helps create crispy edges and prevents the cornbread from sticking.
⏱️ 1 min - 7
Fill each muffin cup about 2/3 full with the cornbread batter. Overfilling will cause them to overflow and look messy.
⏱️ 2 min - 8
Place the muffin tin in the preheated 350°F oven. Bake for about 10 minutes, or until the cornbread is nice and golden brown.
⏱️ 10 min•🌡️ 350 - 9
While the cornbread is baking, prepare the glaze. Melt the butter and mix it with the honey. If needed, thin the mixture with a little water to achieve a spreadable consistency.
⏱️ 3 min - 10
Once the cornbread is removed from the oven and while it is still hot, immediately brush the honey butter glaze over the top of each cornbread muffin. This allows the glaze to soak in and enhance the flavor.
⏱️ 1 min - 11
Let the cornbread cool slightly in the muffin tin. Use a knife to gently loosen and remove them from the pan. The generous pan spray should make them slide out easily. Serve warm and enjoy.
⏱️ 2 min