Honey Butter Cornbread
Moist, sweet honey butter cornbread made with creamed corn and basted with honey butter twice: once halfway through baking and again right out of the oven.
Servings: 12
Cost: 10
Ingredients
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp baking powder
- 1 tsp salt
- 1 (15 oz) can creamed corn
- 2 cups milk
- ⅔ cup vegetable oil
- 2 large eggs
For the Honey Butter
- 4 tbsp butter
- 4 tbsp honey
Instructions
- Make the honey butter. Melt the butter in a small saucepan over low heat, then stir in the honey until smooth. Or melt them together in the microwave in 20-second bursts.
- Preheat. Heat the oven to 400°F. Grease a 13x9-inch baking pan or a cast iron skillet.
- Mix the dry ingredients. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
- Mix the wet ingredients. In a separate bowl, whisk the milk, creamed corn, oil and eggs until combined.
- Combine. Make a well in the dry ingredients, pour in the wet mixture and stir just until no dry flour remains. A few small lumps are fine; don’t overmix.
- Bake. Pour the batter into the pan, smooth the top and bake for about 20 minutes.
- Baste and finish. Baste the top with a thick layer of honey butter and bake 15 to 20 more minutes, until golden brown. Every oven is different, so do the toothpick test: a toothpick in the center should come out clean.
- Drizzle and rest. Drizzle the rest of the honey butter over the top as soon as it comes out of the oven. Let it rest a few minutes before slicing.
Notes
Store the cooled cornbread wrapped tightly or in an airtight container at room temperature for a few days. To freeze, wrap it well, then thaw and warm before serving.
Nutrition
Calories: 339kcal