The Best Honey Butter Cornbread

Ingredients

• 1.5 cups All-Purpose Flour (Lightly spooned into measuring cup; do not pack)
• 1.5 cups Self‑Rising Yellow Cornmeal (Light‑skin cornmeal; if using regular cornmeal add 1 tbsp baking powder)
• 1.75 cups Granulated Sugar (Heaping half‑cup; adds sweetness)
• 1 cup Unsalted Butter (Melted; used in batter)
• 1 cup Whole Milk (Room temperature)
• 3 large Large Eggs (Room temperature)
• 2 tablespoons Honey (For batter; adds subtle floral sweetness)
• 1 teaspoon Vanilla Bean Gel (Optional, for extra vanilla flavor)
• 1 tablespoon Baking Powder (Only if using regular cornmeal; helps rise)
• 2 tablespoons Unsalted Butter (Melted; for greasing pan)
• 2 tablespoons Unsalted Butter (Melted; for honey‑butter topping)
• 2 tablespoons Honey (Equal part to butter for topping)

Instructions

1. Combine Dry Ingredients

   Measure 1.5 cups all‑purpose flour, 1.5 cups self‑rising yellow cornmeal, and 1.75 cups heaping sugar into a large mixing bowl. If using regular cornmeal, add 1 tablespoon baking powder. Whisk until evenly distributed.

   Time: PT5M

2. Melt Butter for Batter

   Place 1 cup (2 sticks) unsalted butter in a microwave‑safe bowl and melt in 30‑second intervals, stirring between bursts, until fully liquid.

   Time: PT2M

3. Mix Wet Ingredients

   In a separate bowl, whisk together 1 cup whole milk, 3 large eggs, 2 tablespoons honey, 1 teaspoon vanilla bean gel, and the melted butter from step 2 until smooth.

   Time: PT4M

4. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients. Stir gently with a silicone spatula until just combined; a few small lumps are okay.

   Time: PT3M

5. Rest the Batter

   Let the batter sit for 4 minutes. This allows the flour and cornmeal to hydrate fully.

   Time: PT4M

6. Prepare the Baking Pan

   Melt 2 tablespoons butter and brush it over the bottom and sides of a 9×13‑inch baking pan, ensuring an even coating.

   Time: PT2M

7. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

8. Bake the Cornbread

   Pour the rested batter into the prepared pan, smooth the top, and bake for 30 minutes, or until the center is set and a toothpick comes out clean.

   Time: PT30M

   Temperature: 350°F

9. Prepare Honey‑Butter Topping

   While the cornbread bakes, melt 2 tablespoons butter in the microwave (about 30 seconds) and stir in 2 tablespoons honey until smooth.

   Time: PT3M

10. Poke Holes in the Baked Cornbread

    Remove the pan from the oven and use a toothpick to poke holes evenly across the surface.

    Time: PT1M

11. Add Honey‑Butter Glaze

    Drizzle the honey‑butter mixture over the hot cornbread, letting it melt into the holes. Let the cornbread rest for 2 minutes before slicing.

    Time: PT2M

Nutrition Facts

Calories

700

Protein

6.5 g

Carbohydrates

85 g

Fat

26 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole wheat flour (use 1:1), Gluten‑free all‑purpose flour blend
• Instead of Self‑Rising Yellow Cornmeal: Regular yellow cornmeal + 1 tbsp baking powder
• Instead of Granulated Sugar: Coconut sugar, Brown sugar
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Buttermilk (will change flavor), Plant‑based milk (e.g., oat milk)
• Instead of Large Eggs: Egg substitute (1/4 cup each), Flax egg (1 tbsp ground flax + 3 tbsp water per egg)
• Instead of Honey: Maple syrup
• Instead of Vanilla Bean Gel: Vanilla extract (½ tsp)
• Instead of Baking Powder: Baking soda + cream of tartar (½ tsp + ¼ tsp)
• Instead of Unsalted Butter: Cooking spray
• Instead of Unsalted Butter: Margarine
• Instead of Honey: Maple syrup

Equipment Needed

• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Whisk
• Silicone Spatula
• Microwave‑Safe Bowl
• 9×13‑inch Baking Pan
• Oven
• Toothpick

Critical Steps — Do Not Skip

• Do not overmix the batter after adding wet ingredients.
• Coat the pan thoroughly with melted butter to prevent sticking.
• Poke holes in the hot cornbread before adding the honey‑butter glaze.

Chef Tips from the Video

• Spoon flour into the measuring cup instead of scooping to keep the batter light.
• If you prefer a tangier flavor, substitute whole milk with buttermilk, but reduce the added honey slightly.
• For extra vanilla aroma, split a vanilla bean and scrape the seeds into the wet mixture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Bake the cornbread a day ahead, cool completely, and store in the fridge; reheat before serving.
• The honey‑butter glaze can be prepared up to 2 hours ahead and kept warm.

Frequently Asked Questions