Ultra-Moist Cornbread with Honey Butter Glaze (with Homemade Cream-Style Corn)
Ultra-Moist Cornbread with Honey Butter Glaze (with Homemade Cream-Style Corn)
Ingredients
For the Homemade Cream-Style Corn
- 2 cups corn kernels, fresh or frozen (thawed if frozen)
- 1/2 cup milk or cream
- 1 tablespoon butter
- 1 teaspoon sugar, optional
- Pinch salt
For the Cornbread
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 2/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 1/2 cups homemade cream-style corn, prepared as above
- 1/2 cup sour cream
For the Honey Butter Glaze
- 1/4 cup butter, melted
- 3 tablespoons honey
Instructions
- 1
For the homemade cream-style corn: In a blender or food processor, pulse half of the corn kernels with the milk or cream until creamy but not fully smooth.
⏱️ 2 min
- 2
In a skillet, melt 1 tablespoon of butter over medium heat. Add the blended corn mixture, the remaining whole corn kernels, 1 teaspoon of sugar (if using), and a pinch of salt.
⏱️ 1 min
- 3
Cook the cream-style corn mixture for 5–7 minutes, stirring frequently, until it has thickened and become creamy.
⏱️ 7 min
- 4
Let the homemade cream-style corn cool slightly before adding it to the cornbread batter. This is your passive time for the corn.
⏱️ 10 min
- 5
Preheat the oven to 375°F (200°C). Grease a 9x13-inch (23x33 cm) baking pan.
⏱️ 5 min•🌡️ 375
- 6
Place the baking pan on the middle rack of the oven. This helps prevent the top from burning and ensures even baking.
- 7
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
⏱️ 3 min
- 8
In a separate bowl, whisk together the milk, vegetable oil, lightly beaten eggs, sour cream, and the prepared 1 1/2 cups of homemade cream-style corn until smooth.
⏱️ 3 min
- 9
Add the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
⏱️ 2 min
- 10
Pour the cornbread batter into the prepared baking pan and smooth the top evenly.
⏱️ 1 min
- 11
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the pan with aluminum foil.
⏱️ 45 min
- 12
While the cornbread is baking, prepare the honey butter glaze by stirring together the melted butter and honey in a small bowl.
⏱️ 2 min
- 13
Brush a portion of the honey butter glaze over the top of the cornbread 10 minutes before it is done baking. Brush the remaining glaze immediately after removing the cornbread from the oven.
- 14
Allow the cornbread to cool slightly in the pan before slicing and serving warm.
Kitchen Tools
Nutrition Facts (per serving)
Ultra-Moist Cornbread with Honey Butter Glaze (with Homemade Cream-Style Corn)
For the Homemade Cream-Style Corn
- 2 cups corn kernels, fresh or frozen (thawed if frozen)
- 1/2 cup milk or cream
- 1 tablespoon butter
- 1 teaspoon sugar, optional
- Pinch salt
For the Cornbread
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 2/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 1/2 cups homemade cream-style corn, prepared as above
- 1/2 cup sour cream
For the Honey Butter Glaze
- 1/4 cup butter, melted
- 3 tablespoons honey
Instructions
- 1
For the homemade cream-style corn: In a blender or food processor, pulse half of the corn kernels with the milk or cream until creamy but not fully smooth.
⏱️ 2 min - 2
In a skillet, melt 1 tablespoon of butter over medium heat. Add the blended corn mixture, the remaining whole corn kernels, 1 teaspoon of sugar (if using), and a pinch of salt.
⏱️ 1 min - 3
Cook the cream-style corn mixture for 5–7 minutes, stirring frequently, until it has thickened and become creamy.
⏱️ 7 min - 4
Let the homemade cream-style corn cool slightly before adding it to the cornbread batter. This is your passive time for the corn.
⏱️ 10 min - 5
Preheat the oven to 375°F (200°C). Grease a 9x13-inch (23x33 cm) baking pan.
⏱️ 5 min•🌡️ 375 - 6
Place the baking pan on the middle rack of the oven. This helps prevent the top from burning and ensures even baking.
- 7
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
⏱️ 3 min - 8
In a separate bowl, whisk together the milk, vegetable oil, lightly beaten eggs, sour cream, and the prepared 1 1/2 cups of homemade cream-style corn until smooth.
⏱️ 3 min - 9
Add the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
⏱️ 2 min - 10
Pour the cornbread batter into the prepared baking pan and smooth the top evenly.
⏱️ 1 min - 11
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the pan with aluminum foil.
⏱️ 45 min - 12
While the cornbread is baking, prepare the honey butter glaze by stirring together the melted butter and honey in a small bowl.
⏱️ 2 min - 13
Brush a portion of the honey butter glaze over the top of the cornbread 10 minutes before it is done baking. Brush the remaining glaze immediately after removing the cornbread from the oven.
- 14
Allow the cornbread to cool slightly in the pan before slicing and serving warm.