Incredibly moist and soft this melts in your mouth
Tender and delicately moist Honey Butter Cornbread is like nothing you’ve had before. With a buttery sticky sweet glaze, it’s almost sweet enough to be a dessert. It’s super soft and full of corn flavor making it the perfect pairing for chili and soups and of course as a side dish to go along with your holiday spread!
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Honey Butter Cornbread is a delightful addition to any meal. This dish elevates the usual cornbread with a luscious honey butter glaze, offering a balance of sweetness and savory corn flavor. When paired with chili or hearty soups, it becomes a comfort food staple. It's also an excellent side for festive gatherings, especially during Thanksgiving and holidays. To make it even more appealing, consider adding jalapeños for a spicy kick or integrating seasonal spices like cinnamon for a fall twist. The versatility of this recipe allows for great adaptations—you can enjoy it as a simple snack or dress it up with toppings like whipped cream or additional honey. Enjoy it warm out of the oven for the best experience; the texture is most enjoyable when fresh. Whether you're hosting a holiday dinner or just craving a comforting side, this Honey Butter Cornbread will be a hit. Enjoy the sweet and buttery experience!
Dry Ingredients • 2 cups all-purpose flour • 2 cups yellow ground cornmeal • 1/2 cup dark brown sugar • 1/2 cup granulated sugar • 2 tablespoons baking powder 1/2 tsp salt Wet Ingredients • 1 - 14.75 oz can cream-style corn • 1.5 cups whole milk room temperature • 1/2 cup sour cream room temperature • 2/3 cup butter, melted and cooled about 11 tablespoons • 2 eggs room temperature • 1 tablespoon vanilla extract • 1/4 cup honey Honey Butter • 1 stick salted butter, partially melted 8 tablespoons • 1/3 cup quality honey** | used local raw honey I went all the way to the website for this Instructions Preheat the oven to 375 degrees. Butter a 9x13 baking dish. In the largest bowl you have, add in all the dry ingredients: flour, cornmeal, both sugars, baking powder and salt. Whisk until evenly combined. In another large bowl add the milk, melted butter, sour cream, eggs, cream-style corn, vanilla extract, and 1/4 cup honey. Whisk until smooth. Make a well in the dry ingredients and pour the wet ingredients into the dry. Be sure to whisk until no pockets of cornmeal remain, being careful not to over-mix. Pour the cornbread into a 9x13 buttered baking dish. Bake in an oven at 375 for 35-40 minutes (basting with honey butter around 20 minutes in).