Honey Butter Cornbread Recipe
This Honey Cornbread is buttery, tender, and baked in a hot cast iron skillet for crisp edges with just enough natural sweetness. The perfect side for chili, soup, BBQ and more!
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup melted unsalted butter plus 2 tablespoons butter for skillet
- ⅓ cup honey
Instructions
- Preheat oven to 400 degrees F. Place a 10-to 12-inch cast iron skillet in oven while oven preheats.
- In large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In medium bowl, whisk eggs, buttermilk, 1/2 cup melted butter, and honey until smooth.
- Add egg mixture to dry ingredients and fold until just combined. Do not overmix.
- Remove hot skillet from oven. Add remaining 2 tablespoons butter and carefully tilt skillet until butter is melted and coating bottom and sides. Pour batter into skillet and smooth into even layer with spatula.
- Transfer to oven and bake 14 to 16 minutes or until top is golden brown and toothpick inserted in center comes out clean.
- Cool slightly before slicing and serving with extra honey or butter, if desired.
Calories: 269kcal, Carbohydrates: 32g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 65mg, Sodium: 339mg, Potassium: 119mg, Fiber: 2g, Sugar: 11g, Vitamin A: 437IU, Vitamin C: 0.1mg, Calcium: 110mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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