Honey Cornbread Recipe
Shaziya
This Honey Cornbread Recipe is a golden, crumbly delight that strikes the perfect balance between sweet and savory. Ready in just 50 minutes, it’s a quick and easy way to bring warmth to your table.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
- 3 large eggs, at room temperature
- 1 ½ cups whole milk 12 fl oz/360 ml
- ½ cup honey 5 oz/142 g
- 1 ½ cups fine grind cornmeal 7 ½ oz/213 g
- 1 ½ cups all-purpose flour 7 ½ oz/213 g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- ½ cup butter, diced 4 oz/115 g
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk and honey.
In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt then whisk the wet and dry ingredients together.
Add the butter to a 10-inch iron skillet over medium heat and cook until the butter is brown and emits a nutty aroma, about 5 minutes.
Immediately remove from the heat and pour the browned butter into the cornmeal mixture.
Stir the butter into the batter and then pour into the hot skillet.
Bake for 25-30 minutes, until golden on top and a skewer inserted into the center comes out clean.
Let cool for at least 10 minutes before serving, or let cool completely and serve at room temperature.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.
Keyword baking, cornbread, honey, southern, sweet