Classic Honey Butter Cornbread
by Tavolino
A moist and fluffy homemade cornbread with a slightly sweet crumb, finished with a decadent honey butter glaze. Perfect as a side dish for chili or BBQ.
Ingredients
- all-purpose flour 1 1/2 cups
- yellow cornmeal 1 1/2 cups
- light brown sugar 1/2 cup
- baking powder 2 tsp
- baking soda 1/2 tsp
- fine sea salt 1/2 tsp
- unsalted butter (for batter) 8 Tbsp
- neutral oil 1/4 cup
- whole milk 1 cup
- sour cream 1/2 cup
- large eggs 3
- unsalted butter (for topping) 4 Tbsp
- honey 3 Tbsp
Preparation
- 1
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
- 2
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 cups yellow cornmeal, 1/2 cup light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt.
- 3
In a separate medium bowl, melt 8 Tbsp unsalted butter and whisk it with 1/4 cup neutral oil, 1 cup whole milk, 1/2 cup sour cream, and 3 large eggs until smooth.
- 4
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- 5
Pour the batter into the prepared baking pan and spread it evenly.
- 6
Bake the cornbread in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- 7
While the cornbread bakes, combine 4 Tbsp unsalted butter and 3 Tbsp honey in a small saucepan over low heat until melted.
- 8
Remove the cornbread from the oven and immediately brush the honey butter glaze over the warm top.
- 9
Let the cornbread cool in the pan for 10 minutes before slicing and serving.