Name: Honey Butter Cornbread (Moist, Sweet & Southern-Style)
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; ⅓ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 2 large eggs, room temperature; 1 cup milk or buttermilk; ½ cup unsalted butter, melted; ⅓ cup honey; ¼ cup unsalted butter, softened; 2 tablespoons honey

Ingredients

Scale

1 cup yellow cornmeal
1 cup all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs, room temperature
1 cup milk or buttermilk
½ cup unsalted butter, melted
⅓ cup honey

Optional Honey Butter Topping

¼ cup unsalted butter, softened
2 tablespoons honey

Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk eggs, milk, melted butter, and honey until smooth and fully blended.

Step 4: Combine Batter

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix—the batter should be smooth but thick.

Step 5: Bake

Pour batter into the prepared dish and smooth the top. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Notes

Do not overbake—cornbread dries out quickly.
Honey sweetness intensifies slightly as it cools.
Let rest before slicing for best texture.

Use real honey for the best flavor.