Corn Bread with Honey Butter
A classic, moist corn bread made with a touch of vanilla and served warm with smooth, homemade honey butter. Ideal as a sweet-savory side for comfort meals, BBQ, or chili.
Servings
Ingredients
For the Corn Bread:
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1/3 cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 cups cornmeal
- 1 1/3 cups milk
For the Honey Butter:
- 3/4 cup unsalted butter softened
- 1/4 cup honey
Instructions
Preheat the Oven
- Begin by preheating your oven to 400°F (204°C). Lightly grease an 8-inch square cake pan or line it with parchment paper to ensure easy removal after baking.
Prepare the Corn Bread Batter
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, salt, softened butter, and vanilla extract until the mixture is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition to ensure the batter remains smooth and well-emulsified.
Combine Dry Ingredients
- In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and cornmeal until evenly combined.
Incorporate the Milk and Dry Ingredients
- Gradually incorporate the flour mixture into the wet batter, alternating with the milk. Begin and end with the dry ingredients. Mix until the batter is smooth and well-blended but take care not to overmix.
Transfer to Baking Pan
- Pour the prepared batter into the greased baking pan, smoothing the surface with a spatula for even baking.
Bake the Corn Bread
- Bake for 30 to 40 minutes, or until the surface turns golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool slightly in the pan before serving.
Prepare the Honey Butter
- While the corn bread is baking, prepare the honey butter by blending the softened butter and honey in a small bowl until smooth and evenly combined. This may be done using a spoon or hand mixer.
Serve
- Serve the corn bread warm, generously spread with the honey butter. For best texture, enjoy immediately or store properly as needed.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Additionally, ensure that the cornmeal used is certified gluten-free, as some brands may be processed in facilities that handle wheat.