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

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

Mixing the Batter
In a large bowl, whisk together 2 beaten eggs, 1¼ cups whole milk, 4 tablespoons melted salted butter, ⅓ cup vegetable oil, and 2 tablespoons honey until smooth. In a separate bowl, combine 1 cup yellow cornmeal, 1 cup all-purpose flour, ½ cup white granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Stir to evenly distribute. Add the dry ingredients to the wet ingredients and mix just until combined—don’t overmix.

Preparing the Pan
Preheat your oven to 400°F. Lightly grease an 8×8 or 9×9 baking dish or line it with parchment paper.

Baking
Pour the batter into the prepared pan and smooth the top. Bake for 18–22 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

Cooling and Serving
Let cool for a few minutes before slicing. Serve warm for a soft, slightly sweet cornbread with a tender crumb.