Honey Butter Cornbread
This honey butter cornbread is an easy one bowl recipe. The cornbread baked tall and super fluffy. It is topped with honey butter.
Servings: 12 pieces
Calories: 470kcal
Ingredients
Cornbread
- 2 1/2 cups All-purpose flour
- 1 cup Yellow cornmeal
- 1 cup White granulated sugar
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Salt
- 1/2 cup Unsalted butter melted and cooled
- 2 TBSP Honey
- 1/2 cup Oil canola or vegetable
- 1 1/4 cup Milk room temperature
- 3 Large eggs room temperature
Honey Butter
- 1/2 cup Unsalted butter room temperature
- 3 TBSP Honey
- 1/8 tsp Salt
Instructions
Cornbread
- Preheat oven to 350°F. Spray a 9X13 pan with baking non stick spray. Line the bottom and 2 sides with parchment paper and spray again. Melt the butter in the microwave and let it cool for 5 minutes.1/2 cup Unsalted butter
- In a large mixing bowl, mix the butter, honey, oil, milk, and eggs. Add in flour, cornmeal, sugar, baking powder, and salt. Mix until just combined.2 1/2 cups All-purpose flour, 1 cup Yellow cornmeal, 1 cup White granulated sugar, 1 tsp Baking powder, 1 tsp Salt, 1/2 cup Unsalted butter, 2 TBSP Honey, 1/2 cup Oil, 1 1/4 cup Milk, 3 Large eggs
- Pour batter into pan. Bake for 30-40 minutes. It will be lightly golden brown on top.
- Let the cornbread cool in the pan for 15 minutes before cutting into it.
Honey Butter
- Using a mixer with a whisk attachment, beat butter, honey, and salt. The butter HAS to be room temperature in order to mix well.1/2 cup Unsalted butter, 3 TBSP Honey, 1/8 tsp Salt
- Beat for 3 minutes. It will be light and fluffy. Spread on top of cornbread.
Nutrition
Calories: 470kcal | Carbohydrates: 55g | Protein: 5g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 289mg | Potassium: 118mg | Fiber: 2g | Sugar: 25g | Vitamin A: 514IU | Vitamin C: 0.04mg | Calcium: 61mg | Iron: 2mg