Golden Honey-Butter Cornbread
Thick and spongy sweet cornbread with the fluff of a cake and texture of cornmeal.
This recipe for cornbread cake is a classic, moist, and slightly sweet cornbread. The yellow cornmeal provides a slightly nutty and earthy flavor, while the all-purpose flour and sugar give the bread a soft and tender texture. The addition of melted butter and honey adds a subtle sweetness that complements the natural sweetness of the cornmeal. The vegetable oil and beaten eggs contribute to the moistness of the bread, making it soft and tender. When baked, the cornbread forms a golden brown crust that adds a slightly crispy texture to each bite.
- 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
- 4 tablespoons salted butter, melted
- 2 tablespoons honey
- 2 eggs, beaten
- 1 1/4 cups whole milk
- Prepare Dry Ingredients:
- In a large mixing bowl, combine yellow cornmeal, all-purpose flour, white granulated sugar, baking powder, and salt. Mix until well incorporated.
- Prepare Wet Ingredients:
- In a separate mixing bowl, whisk together vegetable oil, melted salted butter, honey, beaten eggs, and whole milk until smooth and well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredient mixture to the dry ingredient mixture. Stir until the components are well blended without over-mixing.
- Prep Baking Dish:
- Lightly grease a 10×7 inch baking dish with butter or non-stick cooking spray.
- Pour and Bake:
- Pour the prepared cornbread batter into the greased baking dish.
- Preheat your oven to 350°F (175°C).
- Bake the cornbread in the preheated oven for approximately 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cornbread to 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.