Do you remember those lazy Sunday afternoons when the sweet smell of freshly baked goods filled the house and you couldn’t help but sneak a little taste before dinner? Well, this honey butter cornbread recipe takes me right back there—it’s like a warm hug in bread form.
I stumbled upon this gem after a particularly frustrating day involving a flat tire and a too-long wait at the DMV. As I whisked the ingredients together, I could almost hear the cornbread whispering promises of comfort and cheer.
The way the honey mingles with the butter is something magical, like a dance of flavors that makes you forget, even if just for a moment, about the chaos outside. Oh, and did I mention how the golden crust crackles under the pressure of a knife, revealing a soft, moist inside?
You simply have to try it—it’s a little bit of nostalgia (with a dash of modern flair) that’s simply irresistible.
Steps
- Preheat your oven to 375°F. Place the butter in a 12-inch cast iron skillet and let it melt in the oven until bubbly and lightly browned, about 5 to 13 minutes.
- In a large bowl, mix together the cornmeal, flour, salt, baking powder, and baking soda. In another bowl, whisk the eggs and honey until fully blended, then add the milk and mix well.
- Combine the liquid mixture with the dry ingredients, stirring just until everything is moistened. Once the butter is melted and golden, remove the skillet from the oven, using mitts to protect your hands, and swirl it gently to coat the sides.
- Pour the melted butter into the batter and stir until just combined. Transfer the batter back into the hot skillet, ensuring you scrape all the batter from the bowl into the skillet.
- Return the skillet to the oven and bake for 25 to 30 minutes, or until the edges are brown and a toothpick inserted in the center comes out clean with a few crumbs. Let the cornbread cool for at least 5 minutes on a cooling rack before slicing and serving.
Ingredients
- ½ cup (1 stick) unsalted butter
- 1 ½ cups medium or fine cornmeal
- 1 ½ cups white whole wheat flour, regular whole wheat flour, or all-purpose flour
- 1 ½ teaspoons fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 large eggs, at room temperature
- ? cup honey or maple syrup
- 1 ½ cups milk of choice (such as regular cow’s milk, almond milk, or oat milk), at room temperature
- Optional for serving: additional butter, honey, or jam
FAQ
- Can I use a different baking dish if I don’t have a cast iron skillet?
- Yes, you can! If a cast iron skillet is not available, you can use an 8-inch square baking dish with tall sides, a 10-inch square baking dish, or a 9 by 13-inch baking dish. Just follow the same baking temperature, but keep an eye on the baking time, as it might vary slightly.
- What are some serving suggestions for this cornbread?
- This slightly sweet cornbread pairs well with spicy stews or chilis for a delightful contrast. Consider serving it with dishes like homemade vegetarian chili, spicy black bean soup, or Mexican quinoa stew. It also goes well with tangy salads, such as arugula and wild rice salad or fresh black bean salad.
- How can I make this cornbread gluten-free?
- You can substitute the flour in this recipe with a one-for-one gluten-free baking blend. While it’s expected to work well, feedback from trying this substitution would be appreciated.
- What variations can I try with this cornbread recipe?
- There are many ways to customize this cornbread. You can add fruits like blueberries or cranberries for a sweet twist, or make it savory by adding shredded cheddar cheese, fresh corn, or finely chopped peppers. You can even try making cornbread muffins by dividing the batter into a muffin tin.
- How should I store and reheat leftover cornbread?
- Store the cornbread in a sealed container at room temperature for up to three days, or in the refrigerator for up to a week. It can also be frozen for up to three months. When ready to eat, gently reheat the cornbread to enjoy it warm.
Tips
- For added flavor, melt the butter in your baking dish in the oven, allowing it to brown slightly. This will enhance the cornbread’s buttery taste and help create crisp edges.
- If your eggs and milk are not at room temperature, place the eggs in a bowl of warm water and gently warm the milk in the microwave to ensure they mix well with the other ingredients.
- Consider adding variety to your cornbread by incorporating ingredients like shredded cheese, fresh corn, or chopped peppers for a savory twist, or fresh fruits like blueberries and cranberries for a sweet version.
- If you don’t have a cast iron skillet, use an 8-inch or 10-inch square baking dish or a 9 by 13-inch dish. Adjust the baking time accordingly, as these alternatives may cook faster or slower than a skillet.
Equipment
- 12-inch Cast Iron Skillet – Essential for achieving the crispy edges and even cooking.
- Muffin Tin (optional) – If you decide to make cornbread muffins instead of skillet cornbread.
- Oven Mitts – Necessary for handling the hot skillet safely when removing it from the oven.