Description
This Honey Butter Cornbread is a moist, tender, and sweetly flavored bread perfect as a side for any meal. Made with yellow cornmeal, creamed corn, and a touch of honey butter, it offers a delightful balance of sweetness and savory notes in a classic Southern style.
Ingredients
Scale
Dry Ingredients
- 2 cups yellow cornmeal
- 2 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
Wet Ingredients
- 1 can creamed corn (15 oz)
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
Honey Butter
- 4 tablespoons honey
- 4 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly mixed.
- Add Wet Ingredients: In another bowl, beat the eggs then add the creamed corn, milk, and vegetable oil; mix well.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Bake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Prepare Honey Butter: While the cornbread bakes, gently warm the butter and honey together in a small saucepan over low heat until melted and combined.
- Serve: Remove the cornbread from the oven and let it cool slightly. Slice and serve warm drizzled or spread with the honey butter for a delicious finish.
Notes
- Do not overmix the batter as this can make the cornbread tough.
- Use fresh baking powder to ensure the cornbread rises well.
- For a richer flavor, you can substitute the vegetable oil with melted butter.
- Adjust sugar quantity to your taste preference for sweetness.
Keywords: cornbread, honey butter, sweet cornbread, Southern cornbread, creamed corn cornbread