Description
Tender cornbread with a sweet honey butter topping, perfect for BBQs, holidays, or cozy dinners.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal (medium grind) or fine yellow cornmeal
- 1/2 cup packed light brown sugar
- 2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter, melted and cooled
- 1/4 cup neutral-flavored baking oil (canola, avocado, or light olive)
- 1 cup whole milk, warmed (100–110°F)
- 1/2 cup sour cream
- 3 large eggs, room temperature
- 4 Tbsp unsalted butter, melted and cooled
- 3–4 Tbsp honey, to taste
Instructions
- Preheat the oven to 400°F and line a 9×9-inch baking dish with parchment paper.
- In a mixing bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, oil, warm milk, sour cream, and eggs until smooth.
- Pour wet ingredients into dry ingredients and stir until no streaks remain. Let rest 10 minutes.
- Spread batter evenly in the prepared dish and bake for 25–30 minutes, until golden and a toothpick comes out clean.
- In a small bowl, stir melted butter and honey until smooth. Brush over hot cornbread, then cool slightly before slicing and serving warm.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sides
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 489 kcal
- Sugar: 19 g
- Sodium: 309 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 102 mg
