Honey Butter Cornbread
Honey Butter Cornbread
Ingredients
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup brown sugar, packed
- 1 cup buttermilk
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1/4 cup sweetened condensed milk
- 1/4 cup honey
- 1 tablespoon vegetable oil
For the Honey Butter Glaze
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the yellow cornmeal, granulated sugar, all-purpose flour, baking powder, salt, and brown sugar. Whisk thoroughly to ensure all dry ingredients are well mixed.
⏱️ 3 min
- 3
In a separate large bowl, whisk together the buttermilk, eggs, vanilla extract, melted butter, sweetened condensed milk, honey, and vegetable oil until well combined and smooth.
⏱️ 3 min
- 4
Pour the dry ingredient mixture into the wet ingredient mixture. Mix with a spoon or spatula until the batter is just combined and smooth. Be careful not to overmix.
⏱️ 2 min - 5
Pour the cornbread batter evenly into the prepared baking dish.
⏱️ 1 min
- 6
Bake for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
⏱️ 35 min•🌡️ 350
- 7
While the cornbread is baking, prepare the honey butter glaze. In a small bowl or pitcher, combine the melted unsalted butter and honey. Whisk until well blended.
⏱️ 2 min
- 8
Immediately after removing the cornbread from the oven, pour the honey butter glaze generously over the entire hot surface. Use a pastry brush to spread the glaze evenly, ensuring it soaks into the cornbread.
⏱️ 2 min
- 9
Allow the cornbread to cool slightly in the dish before slicing and serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Butter Cornbread
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup brown sugar, packed
- 1 cup buttermilk
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1/4 cup sweetened condensed milk
- 1/4 cup honey
- 1 tablespoon vegetable oil
For the Honey Butter Glaze
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the yellow cornmeal, granulated sugar, all-purpose flour, baking powder, salt, and brown sugar. Whisk thoroughly to ensure all dry ingredients are well mixed.
⏱️ 3 min - 3
In a separate large bowl, whisk together the buttermilk, eggs, vanilla extract, melted butter, sweetened condensed milk, honey, and vegetable oil until well combined and smooth.
⏱️ 3 min - 4
Pour the dry ingredient mixture into the wet ingredient mixture. Mix with a spoon or spatula until the batter is just combined and smooth. Be careful not to overmix.
⏱️ 2 min - 5
Pour the cornbread batter evenly into the prepared baking dish.
⏱️ 1 min - 6
Bake for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
⏱️ 35 min•🌡️ 350 - 7
While the cornbread is baking, prepare the honey butter glaze. In a small bowl or pitcher, combine the melted unsalted butter and honey. Whisk until well blended.
⏱️ 2 min - 8
Immediately after removing the cornbread from the oven, pour the honey butter glaze generously over the entire hot surface. Use a pastry brush to spread the glaze evenly, ensuring it soaks into the cornbread.
⏱️ 2 min - 9
Allow the cornbread to cool slightly in the dish before slicing and serving warm.
⏱️ 2 min