Description
This recipe delivers the best moist cornbread that is tender, flavorful, and perfect for pairing with honey butter. Combining cornmeal with a mixture of flour, sugar, honey, butter, and milk creates a sweet and savory bread with a soft crumb and a rich buttery finish. It’s easy to prepare and baked to perfection in under 30 minutes, making it a delicious side for any meal or a comforting snack on its own.
Ingredients
Scale
Dry Ingredients
- 3/4 cup Yellow Cornmeal (ground)
- 1 cup Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Wet Ingredients
- 4 Tablespoons Butter (1/4 cup, melted)
- 1/4 cup Oil (canola, vegetable, or olive)
- 1 cup Milk (whole, 2%, or buttermilk)
- 2 teaspoons Honey (included in wet mix)
- 2 teaspoons Honey (for serving or optional topping)
- 1 large Egg
- 1 large Egg Yolk
Optional Topping
- 1/2 cup Butter (1 stick, softened, for honey butter or serving)
- 2-3 Tablespoons melted Butter (for brushing on top after baking)
- 1/4 cup Honey (for homemade honey butter)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan using non-stick cooking spray or line it with parchment paper and lightly spray again to ensure easy removal.
- Mix dry ingredients: In a large bowl, combine the yellow cornmeal, flour, sugar, baking powder, and salt. Whisk them together to blend evenly, ensuring no lumps remain.
- Add wet ingredients and mix: Stir in the melted butter, oil, milk, honey, egg, and egg yolk into the dry ingredients. Mix until smooth, stirring gently just until combined to avoid overmixing which can toughen the cornbread.
- Let the batter rest: Allow the batter to sit for 5 to 10 minutes so the cornmeal absorbs the moisture, resulting in a tender texture.
- Bake: Pour the batter into the prepared baking pan. Bake for 24 to 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it near the end to prevent overbaking.
- Cool and serve: Let the cornbread cool for about 10 minutes before slicing. For extra moisture and flavor, brush the top with 2 to 3 tablespoons of melted butter right after removing from the oven. Serve warm with butter, honey, or homemade honey butter (made by mixing softened butter with honey).
Notes
- This cornbread is moist, tender, and delicious with a balance of sweet and savory flavors.
- Be careful not to overmix the batter to maintain a soft crumb.
- Letting the batter rest before baking helps soften the cornmeal for better texture.
- Optional step to brush melted butter on the hot cornbread adds richness and moistness.
- Perfect accompaniment for savory meals or enjoyed on its own with a bit of honey butter.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the recipe)
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
