Sweet Honey Cornbread Recipe
Sweet cornbread is one of those recipes that sounds simple, but getting the texture right can be tricky. Some folks cornbread recipes turn out dry, crumbly, or lacking flavor. My version bakes up moist, tender, and perfectly sweet with rich honey butter flavor in every bite. Growing up around Southern cooking, cornbread was always on the table. Everyone has their preference, but if you like your cornbread sweet, buttery, and moist, this recipe is for you.
Servings 9 large slices
Calories 398kcal
Equipment
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 cup brown sugar or sweetener
- 1 teaspoon salt
- 2 eggs
- 1 ½ cups buttermilk See notes for substitution.
- ½ cup sour cream or plain Greek yogurt
- ½ cup honey
- 2 tablespoons unsalted butter Melted, measured solid.
- butter to grease the pan
Honey Butter Topping
- ¼ cup honey
- ¼ cup unsalted butter
Instructions
- Preheat the oven to 400 degrees. Grease an 8x8 baking dish or 10 inch cast iron skillet.butter to grease the pan
- In a large mixing bowl, add the yellow cornmeal, flour, baking powder, brown sugar, and salt. Whisk until combined.2 cups yellow cornmeal, 6 tablespoons all-purpose flour, 3 teaspoons baking powder, 1 cup brown sugar or sweetener, 1 teaspoon salt
- In a separate bowl, whisk together the eggs, buttermilk, sour cream (or Greek yogurt), honey, and melted butter until smooth.2 eggs , 1 ½ cups buttermilk , ½ cup sour cream or plain Greek yogurt, ½ cup honey, 2 tablespoons unsalted butter
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix. A few small lumps are fine.
- Pour the batter into the prepared baking dish and spread it out evenly. Bake for 20 minutes. Check the cornbread to see if the top has browned enough. If so, place a piece of foil over the pan. You don't have to seal it. You can tint the cornbread with foil to prevent it from over-browning on top, while still continuing to bake within.Bake for an additional 5-10 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. My cornbread usually takes 25 minutes total to bake.
- Combine melted butter and honey. Drizzle over the cornbread when the cornbread is hot straight out of the oven.¼ cup honey, ¼ cup unsalted butter
- Allow the cornbread to cool in the pan for 15 minutes minutes before slicing. This helps it set and makes it easier to cut clean slices.
- Serve warm with additional butter and a drizzle of honey if desired.
Nutrition
Serving: 1serving | Calories: 398kcal | Carbohydrates: 76g | Protein: 6g | Fat: 9g