Description
This Sweet Honey Cornbread Recipe. Is a delightful blend of soft, tender crumbs. And crispy, golden edges. The addition of honey. Gives it a natural sweetness. That pairs beautifully. With both sweet and savory dishes. Whether youβre serving it alongside a hearty chili. Or enjoying it on its own. With a pat of butter. And a drizzle of extra honey. This cornbread is sure. To become a family favorite. Easy to make. And ready in under 40 minutes. Itβs the perfect addition to any meal. Bringing warmth and comfort. With every bite.
Ingredients
1 c all-purpose flour, measured and leveled
3/4 c yellow cornmeal
1/2 tsp kosher salt
1/2 tsp baking soda
2 tsp baking powder (use 1 tsp if using an 8×8 pan)
1/2 c (1 stick) butter
1/4 c vegetable oil
1 c granulated sugar
1/3 c honey
2 large eggs
1 1/4 c buttermilk
Instructions
Start by preheating your oven to 375Β°F. Place a 9-inch cast iron skillet. In the oven. While it heats up. (If youβre using an 8×8 or 9×9 inch square pan. You can skip this step.)
In a small mixing bowl. Whisk together the flour, yellow cornmeal, kosher salt, baking soda, and baking powder. If youβre using a square pan. Reduce the baking powder to 1 teaspoon.
Cut off about 1/2 tablespoon of butter. From the stick. And set it aside. For greasing the pan later. Melt the remaining butter. In a large microwave-safe bowl.
To the melted butter. Add the vegetable oil, sugar, and honey. Stir the mixture. Until itβs well combined.
Next, whisk in the eggs. And buttermilk. Until everything is smoothly blended.
Using a wooden spoon. Or spatula. Gently fold the dry ingredients. Into the wet mixture. Be careful not to overmixβensure the dry ingredients. Are just combined. But itβs okay if the batter has a few lumps.
Carefully remove the preheated cast iron skillet. From the oven. Grease the bottom. And sides of the skillet. With the reserved butter. Making sure to coat it evenly. If the butter melts too quickly. Use a pastry brush. To help spread it.
Pour the batter. Into the hot skillet. Smoothing the top with a spatula.
Using oven mitts. Place the skillet back. Into the oven. Bake at 375Β°F for 28-32 minutes. Or until a toothpick inserted in the center. Comes out clean. If you gently shake the skillet. And the center still wobbles. Bake for a few more minutes. The top should be golden brown. And the edges should begin to pull away. From the sides of the pan.
Once done, remove the cornbread. From the oven. And let it cool for 5-10 minutes before slicing. Serve it warm. Topped with butter and honey. For the best flavor.
For storage. Keep the cornbread tightly covered at room temperature. For up to 3 days. If you baked it. In a cast iron skillet. Transfer the cooled cornbread. To an airtight container. To prevent it from developing an iron-like taste.
Notes
To make this Sweet Honey Cornbread Recipe gluten-free. Simply swap out the all-purpose flour. For a gluten-free flour blend. Thatβs designed for baking. Ensure the blend includes xanthan gum. Or a similar binding agent. To help mimic the texture of regular flour. Additionally, double-check that your baking powder. And other ingredients, like cornmeal. Are labeled gluten-free. To avoid cross-contamination. With these simple substitutions. You can enjoy all the deliciousness of this cornbread. Without the gluten. Maintaining its sweet, tender crumb. And crispy edges.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
