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.