Golden Honey-Butter Cornbread
Thick and spongy sweet cornbread with the fluff of a cake and texture of cornmeal.
This Golden Honey-Butter Cornbread blends traditional flavors with the perfect touch of sweetness and moist texture. Made with yellow cornmeal, flour, sugar, baking powder, and salt, the dry ingredients are mixed with a rich blend of vegetable oil, melted butter, honey, eggs, and milk, creating a smooth batter. Baked in a greased 10×7 inch dish at 350°F until golden brown, this cornbread is a warm, slightly sweet treat that’s perfect as a side or on its own.
Servings
8-12
Prep Time
15 minutes
Bake Time
35 minutes
Total Time
50 minutes
Ingredients
Fresh
2 eggs, beaten
1 1/4 cups whole milk
4 tablespoons salted butter, melted (refrigerated but considered fresh for baking)
Pantry
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup white granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons honey
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine yellow cornmeal, all-purpose flour, white granulated sugar, baking powder, and salt. Mix well.
- In a separate bowl, whisk together vegetable oil, melted salted butter, honey, beaten eggs, and whole milk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined without over-mixing.
- Lightly grease a 10×7 inch baking dish with butter or non-stick spray.
- Pour the cornbread batter into the prepared dish.
- Bake for about 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool slightly before slicing and serving.
Mix together the cornmeal, flour, sugar, and baking powder in a mixing bowl. Whisk together the vegetable oil, butter, honey, eggs, and milk in another mixing bowl.
Stir the wet mix into the dry mix until well blended.
Butter a 10 x 7 baking dish and pour in the mix.