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Honey Cornbread


Makes 8 servings

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  • Process:
  • 1 1/2 sticks unsalted butter, softened (12 Tbsp)
  • 1/3 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 eggs
  • 1 cup buttermilk
  • 1/4 cup honey
  • 4 Tbsp unsalted butter, melted



Step 1

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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