There’s something undeniably comforting about a warm slice of cornbread, especially when it’s kissed with the natural sweetness of honey. This Honey Cornbread strikes the perfect balance between fluffy and moist, with a slightly crisp crust. It’s a versatile companion to hearty chilis, savory soups, or even as a standalone snack. The addition of honey not only enhances the flavor but also adds a subtle richness that takes this classic side dish to new heights. Perfect for weeknight dinners or festive gatherings, this cornbread is quick to whip up and even easier to devour.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/4 cup honey
- 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice)
- 2 large eggs
- 1/3 cup melted butter (plus extra for greasing the pan)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch round or square baking pan with butter or nonstick spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the honey, buttermilk, eggs, and melted butter until smooth.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; the batter will be slightly lumpy.
- Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for 5–10 minutes in the pan before slicing. Serve warm with additional honey or butter, if desired.
Enjoy the warm, honey-infused comfort of this homemade cornbread!
