Loading...

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

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.

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.

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.
Pour the cornbread batter evenly into the prepared baking dish.

Bake for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.

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.

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.

Allow the cornbread to cool slightly in the dish before slicing and serving warm.


Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

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.

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.

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.
Pour the cornbread batter evenly into the prepared baking dish.

Bake for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.

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.

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.

Allow the cornbread to cool slightly in the dish before slicing and serving warm.
