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Moist Cornbread with Honey and Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 388 reviews
  • Author: Jasmine
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Best Moist Cornbread Recipe delivers a tender, flavorful cornbread with a perfect balance of sweet and savory notes. Made with a combination of cornmeal, flour, and honey, it’s baked to golden perfection and ideal for serving alongside chili, soups, or as a comforting snack. The added honey butter glaze option enhances its moisture and buttery flavor.

Ingredients

Scale

Dry Ingredients

  • 3/4 cup Yellow Cornmeal (ground)
  • 1 cup Flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Wet Ingredients

  • 4 Tablespoons Butter (1/4 cup, melted)
  • 1/4 cup Oil (canola, vegetable, or olive)
  • 1 cup Milk (whole, 2%, or buttermilk)
  • 1 large Egg
  • 1 large Egg Yolk

Honey Butter Topping (Optional)

  • 1/2 cup Butter (1 stick, softened)
  • 1/4 cup Honey

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line an 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan with parchment paper or grease it well. Even if using parchment, lightly spray the pan with non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined, ensuring a smooth base for the batter.
  3. Add Wet Ingredients: Pour in the melted butter, oil, milk, honey, egg, and egg yolk to the dry ingredients. Mix gently but thoroughly until the batter is smooth. Avoid overmixing to maintain a tender crumb in the baked cornbread.
  4. Rest the Batter: Let the batter sit for 5–10 minutes at room temperature. This allows the cornmeal to absorb the moisture, resulting in a more tender texture.
  5. Bake the Cornbread: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 24–30 minutes, or until a toothpick inserted in the center comes out clean. Monitor closely to prevent overbaking.
  6. Cool and Serve: Remove the cornbread from the oven and allow it to cool for about 10 minutes before slicing. For extra moisture and flavor, optionally melt 2-3 tablespoons of butter and brush it on top of the warm cornbread.
  7. Prepare Honey Butter (Optional): In a small bowl, combine the softened butter and honey until smooth. Serve this honey butter alongside the cornbread for a sweet, creamy addition.

Notes

  • This cornbread recipe yields a moist, tender, and richly flavored result that balances sweet and savory notes perfectly.
  • Letting the batter rest enhances the cornmeal’s texture and improves the crumb.
  • Use whole milk, 2% milk, or buttermilk according to preference; buttermilk adds slight tanginess.
  • Applying melted butter onto the baked cornbread adds a lush buttery finish.
  • Great served warm, plain, or with honey butter for an indulgent touch.
  • Watch the baking time carefully to avoid dry cornbread.

Nutrition

  • Serving Size: 1 slice (about 1/12th of recipe)
  • Calories: 210
  • Sugar: 9 g
  • Sodium: 280 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1.5 g
  • Protein: 4 g
  • Cholesterol: 50 mg

Find it online: https://jmrecipes.com/moist-cornbread-with-honey-and-butter-recipe/