Honey Cornbread

Makes 8 servings

Honey Cornbread

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  • Prep Time


  • Total Time


  • Servings



  • Process:

  • sticks unsalted butter, softened (12 Tbsp)

  • cup honey

  • Salt to taste

  • Whisk:

  • 1

    cup EACH yellow cornmeal and all-purpose flour

  • 1

    Tbsp baking powder

  • 1

    tsp kosher salt

  • Combine:

  • 2


  • 1

    cup buttermilk

  • ¼

    cup honey

  • 4

    Tbsp unsalted butter, melted


Process 1 ½ sticks butter and 1/3 cup honey in a food processor until smooth. Season honey butter with salt, transfer to a piece of plastic wrap, roll into a log and refrigerate until firm, about 1 hour. Preheat oven to 425 degrees. Coat an 8 inch cast iron skillet with nonstick spray. Whisk together cornmeal, flour, baking powder and 1 tsp salt. Combine eggs, buttermilk, ¼ cup honey and melted butter; stir into dry ingredients just until combined. Pour batter into prepared skillet; bake until lightly browned and top springs back when touched, 15-20 minutes.


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