Perfect Cornbread with Honey Butter: A Southern Delight
Experience the ultimate comfort of Cornbread with Honey Butter. This recipe delivers a moist, flavorful cornbread paired with a sweet, creamy honey bu...
Experience the ultimate comfort of Cornbread with Honey Butter. This recipe delivers a moist, flavorful cornbread paired with a sweet, creamy honey butter for an unforgettable taste.
- Quick prep - ready in just 15 minutes of hands-on time
- Easy to make - perfect for beginner cooks
- Feeds a crowd - makes 8 servings
- Authentic American flavors that taste homemade
- Perfect for any occasion
Step-by-Step Instructions for Cornbread with Honey Butter
- Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking pan with butter.
Tip: Using a hot skillet helps create a crispy bottom crust.
- In a large bowl, whisk together the cornmeal, flour, baking soda, and salt until well combined.
Tip: Ensure there are no lumps in the dry ingredients for even mixing.
- In another bowl, combine the buttermilk, honey, eggs, and melted butter. Stir until the mixture is smooth and well blended.
Tip: Make sure the wet ingredients are at room temperature for best results.
- Gently fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined, being careful not to overmix.
Tip: Overmixing will lead to a tougher texture, so stop as soon as the ingredients are incorporated.
- Pour the batter into the prepared skillet or baking pan, smoothing the top with a spatula.
Tip: Tap the pan lightly on the counter to release any air bubbles.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Tip: The edges should pull away slightly from the sides of the skillet when done.
- While the cornbread is baking, prepare the honey butter by whipping together 1/2 cup of room temperature butter and 1/4 cup of honey until smooth.
Tip: Use a hand mixer for a light, fluffy texture.
- Once baked, allow the cornbread to cool in the skillet for about 10 minutes before serving with the honey butter.
Tip: Letting it cool slightly helps it set and makes slicing easier.
Pro Tips & Notes for Cornbread with Honey Butter
- Using room temperature ingredients ensures even mixing and better texture.
- For a spicier kick, add diced jalapeños to the batter.
- Letting the batter rest before baking enhances the crumb structure.
Storage & Reheating for Cornbread with Honey Butter
Storage: Cornbread with Honey Butter stores well if you follow these tips. At room temperature, it will stay fresh for up to 2 days when wrapped in plastic wrap or stored in an airtight container. For longer storage, refrigerate in an airtight container for up to a week. Ensure it's completely cooled before sealing to prevent moisture buildup. If you want to freeze it, wrap the cornbread tightly in foil or plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, wrap slices in foil and warm in a 350°F (175°C) oven for 10-15 minutes. This method keeps it moist. For a quick fix, microwave individual slices for about 20 seconds, though this might soften the crust.
Essential Tools for Cornbread with Honey Butter
- Cast-iron skillet
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Allergy Warnings
Be sure to review every ingredient for potential allergens. Reach out to a healthcare provider if necessary.
- Always check ingredient labels for allergen information
- Substitutions may alter allergen content
- Cross-contamination may occur during preparation
Nutrition Details (Per Portion) for Cornbread with Honey Butter
This information is meant for educational use and shouldn't replace medical guidance.
What to Serve With This for Cornbread with Honey Butter
-
Chili
The hearty, spicy flavors of chili complement the sweetness of the cornbread perfectly.
-
Barbecue Ribs
The smoky, savory ribs pair deliciously with the sweet honey butter.
-
Vegetable Soup
A light, healthy soup balances the richness of the cornbread.