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
Preheat oven to 350°F (175°C). Lightly grease a 10×7-inch baking dish with butter or non-stick spray.

Mix Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Mix Wet Ingredients
In a separate bowl, whisk vegetable oil, melted butter, honey, eggs, and milk until smooth.

Combine
Gradually stir the wet mixture into the dry mixture until just combined. Do not overmix; batter should be slightly lumpy but uniform.

Bake
Pour batter into the prepared baking dish. Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Serve
Let cool slightly before slicing. Serve warm with extra butter and honey if desired.

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.