Honey Cornbread Recipe
Warm honey cornbread with crisp skillet edges and just the right amount of sweetness. Done in 40 minutes using your cast iron pan; it makes all the difference!
Servings: 10
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 1 teaspoon table salt
- 1 cup whole milk
- 2 large eggs, room temp
- 6 tablespoons salted butter, melted
- ⅓ cup real honey
- 2 teaspoons vanilla extract
- additional butter for drizzling or serving
Instructions
- Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.
- In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
- In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla.
- Use rubber spatula to gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
- Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown; actual bake time will depend on width of your skillet. If top browns too quickly, cover loosely with foil and continue baking.
- Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a few tender crumbs attached to it. Do not bake until toothpick comes out completely clean, as that may turn out dry.
- Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.
Equipment
Notes
- For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.
- If you bake until toothpick comes out completely clean, cornbread will likely be over-done and dry.
- Feel free to add 1/2 cup of drained sweet corn kernels if you'd like.
- Storage: Keep leftover cornbread in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap individual cooled slices tightly in plastic wrap, followed by foil. Store in a freezer bag for up to 3 months. Thaw on the counter or warm gently in the microwave for 15 seconds.
- Pair a warm slice with our Black Bean Chili or these popular Oven Baked BBQ Ribs for a complete meal.
Nutrition (per serving)
Calories: 272kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 439mg | Potassium: 125mg | Fiber: 2g | Sugar: 21g | Vitamin A: 304IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 1mg