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

Dry Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup white granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients
1/3 cup vegetable oil
4 tablespoons salted butter, melted
2 tablespoons honey
2 eggs, beaten
1 1/4 cups whole milk

Instructions

Prepare Dry Ingredients
In a large mixing bowl, combine yellow cornmeal, all-purpose flour, white granulated sugar, baking powder, and salt. Mix well.

Prepare Wet Ingredients
In a separate bowl, whisk together vegetable oil, melted salted butter, honey, beaten eggs, and whole milk until smooth.

Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until well combined without over-mixing.

Prep Baking Dish
Lightly grease a 10×7 inch baking dish with butter or non-stick spray.

Pour and Bake
Pour the cornbread batter into the prepared dish. Preheat oven to 350°F (175°C). Bake for about 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve
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.