Honey butter cornbread is a delightful twist on a classic Southern staple, combining the rich flavors of honey and butter with the traditional taste of cornbread.
This recipe creates a moist, slightly sweet bread that pairs perfectly with savory dishes like chili, barbecue, or soups. Its golden crust and tender crumb make it a favorite for any occasion, from casual family dinners to festive gatherings.
With a few simple ingredients and easy steps, you can enjoy this deliciously comforting treat in no time.
Ingredients:
- 200 grams cornmeal
- 150 grams all-purpose flour
- 100 grams granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 240 milliliters buttermilk
- 2 large eggs
- 120 grams unsalted butter, melted
- 80 milliliters honey
- 1 teaspoon vanilla extract
Preparation: Begin by preheating your oven to 400°F (200°C) and greasing a 9-inch square baking dish or a cast-iron skillet.
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until well combined.
Mixing the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, honey, and vanilla extract.
Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cornbread dense.
Baking the Cornbread: Pour the batter into the prepared baking dish or skillet, spreading it out evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool slightly before serving.
Honey butter cornbread is best enjoyed warm, with an extra pat of butter and a drizzle of honey on top.
Its sweet and buttery flavor complements a wide range of meals, making it a versatile addition to your recipe collection.
FAQs
- Can I use regular milk instead of buttermilk? Yes, you can substitute regular milk for buttermilk. To mimic the tangy flavor of buttermilk, add a tablespoon of lemon juice or white vinegar to the milk and let it sit for a few minutes before using.
- How can I store leftover cornbread? Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. Reheat in the oven before serving.
