Description
Ultra-moist, tender scratch-made Southern cornbread sweetened with pure honey and buttermilk, brushed with warm honey butter glaze straight out of the oven.
Ingredients
Scale
- 1 cup yellow cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 1/3 cup pure clover honey
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 cup whole buttermilk (room temperature)
- 2 large eggs, room temperature
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- Warm Honey Butter Glaze:
- 3 tbsp unsalted butter, melted
- 2 tbsp pure clover honey
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×9-inch metal baking pan or 8-inch cast-iron skillet with butter.
- Whisk Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Whisk Wet Ingredients: In a separate bowl, whisk buttermilk, melted butter, honey, and eggs until cohesive.
- Combine: Pour wet ingredients into dry ingredients. Stir with a spatula just until combined (do not overmix). Pour into prepared pan and smooth top.
- Bake & Glaze: Bake at 375°F for 20-25 minutes until golden and a toothpick inserted in center comes out clean. Stir 3 tbsp melted butter with 2 tbsp honey; brush over hot cornbread. Rest 10 minutes, slice, and serve warm!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 245
- Sodium: 210
- Fat: 11
- Carbohydrates: 34
- Fiber: 1
- Protein: 4