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- 1 cup all-purpose flour - 1 cup cornmeal - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon fine sea salt - 1 cup whole milk - 1/4 cup unsalted butter - 1/4 cup liquid honey - 2 large eggs - 1/2 cup corn kernels - 1/4 teaspoon ground cinnamon (optional) For this honey butter cornbread, I choose simple, fresh ingredients. Each item plays a key role in creating a tasty dish. First, I use all-purpose flour and cornmeal for the base. They give the cornbread that classic, soft texture. The granulated sugar adds just the right amount of sweetness. Baking powder helps it rise. Next, I add fine sea salt to balance the flavors. Whole milk makes the cornbread moist and rich. Unsalted butter adds a lovely creaminess, while honey gives it a sweet touch. I include large eggs for binding. Corn kernels add a nice crunch and a burst of flavor. If you want extra warmth, a hint of ground cinnamon works well, too. Gather these ingredients, and you'll be ready to whip up this delightful treat! {{ingredient_image_2}} First, set your oven to 400°F (200°C). This high heat helps the cornbread rise well. Next, grab an 8-inch square baking pan or a cast iron skillet. Grease it with nonstick spray or butter. This step ensures your cornbread releases easily once baked. In a large mixing bowl, add 1 cup of all-purpose flour, 1 cup of cornmeal, and 1/4 cup of granulated sugar. Also, add 1 tablespoon of baking powder and 1/2 teaspoon of fine sea salt. If you like, you can include 1/4 teaspoon of ground cinnamon for extra flavor. Use a whisk to mix these dry ingredients well. Whisking removes lumps and combines everything evenly. In another bowl, pour in 1 cup of whole milk, 1/4 cup of melted unsalted butter, and 1/4 cup of liquid honey. Crack in 2 large eggs. Whisk this mixture until it becomes frothy. This frothy blend helps the cornbread stay light and fluffy. Now, pour your wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to fold them together. Be gentle; you want to mix just until you see a few streaks of flour left. Overmixing can lead to tough cornbread. Next, take 1/2 cup of corn kernels. These can be fresh, frozen, or canned (just drain them first). Gently fold the corn into the batter. This step ensures every bite has a bit of sweet corn flavor. Pour your batter into the prepared baking pan. Smooth the top with your spatula. Bake in your preheated oven for 20-25 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cornbread is ready. It should also have a lovely golden-brown color. To get the best texture, precise measurements matter. Use a kitchen scale if you have one. This helps you avoid using too much flour or cornmeal. Room temperature ingredients also play a key role. Eggs and milk blend better when they’re not cold. This makes your batter smooth and fluffy. You can boost the flavor of your cornbread in many ways. Try adding spices like paprika or cayenne for a kick. You can also mix in herbs like thyme or rosemary for a fresh taste. Want it sweeter? Swap out granulated sugar for brown sugar or maple syrup. Each sweetener brings a new twist to the flavor. Presentation can make a big difference. Serve your cornbread warm, drizzled with honey on top. Add a pat of butter to the side for extra richness. For a pop of color, sprinkle more corn kernels on top. Pair it with chili or soup for a comforting meal. Pro Tips Use Room Temperature Ingredients: Allow your eggs and milk to come to room temperature before mixing. This helps create a smoother batter and leads to a better rise in the cornbread. Choose the Right Cornmeal: For the best texture, opt for medium or fine-ground cornmeal. Coarse cornmeal can result in a gritty texture that may not be as pleasant in cornbread. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense cornbread instead of fluffy and light results. Store Properly: Keep any leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze wrapped slices for up to 3 months. {{image_4}} You can make this cornbread gluten-free with a few changes. Instead of all-purpose flour, use a gluten-free flour blend. Look for blends that have xanthan gum or add 1 teaspoon if not included. This helps bind the ingredients. You can also use almond flour or coconut flour, but adjust the liquid to get the right texture. These options keep your cornbread tasty and fluffy. You can change the flavor by adding cheese or herbs. Try sharp cheese like cheddar for a savory twist. Fresh herbs like rosemary or thyme add a nice touch too. For a spicy kick, add jalapeños or red pepper flakes. These options let you play with flavors, making your cornbread unique every time. Using seasonal veggies or fruits can brighten your cornbread. In summer, add fresh corn or zucchini. In fall, try pumpkin or apples. These ingredients add moisture and flavor. They also make your cornbread stand out during special occasions or holidays. Enjoy experimenting with what’s fresh and in season! To keep your cornbread fresh, let it cool first. Then, wrap it tightly in plastic wrap or aluminum foil. This prevents it from drying out. Store it in the fridge for up to five days. Use a container with a lid if you prefer. A glass or plastic container works well. For longer storage, freezing is a great option. Cut the cornbread into squares. Wrap each piece in plastic wrap. Place the wrapped pieces in a freezer-safe bag. Make sure to remove as much air as possible. Cornbread can last up to three months in the freezer. To thaw, move the cornbread to the fridge overnight. You can also use the microwave for quick thawing. When ready to enjoy your cornbread again, reheating is key. You can use an oven or microwave. For the oven, preheat to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to keep it soft. Heat for about 10-15 minutes. If using a microwave, place the cornbread on a plate. Cover it with a damp paper towel. Heat in 15-second intervals until warm. This keeps the cornbread moist and tasty. Cornbread gets its sweetness from honey and sugar. The sugar adds a nice touch of flavor. Honey brings a rich, floral note to the cornbread. Together, they create a perfect balance. You can adjust the amount of honey or sugar to suit your taste. If you like it sweeter, add a bit more honey. Yes, you can make cornbread without eggs! Use substitutes like applesauce or mashed banana. These work well to bind the ingredients. You can also use yogurt or buttermilk. Each substitute has a slight effect on taste. Applesauce adds sweetness, while yogurt gives a tangy flavor. To make cornbread less crumbly, add moisture. Use extra milk or oil in the batter. You can also include more corn kernels for added moisture. Another tip is to avoid overbaking. Keep an eye on the baking time. When a toothpick comes out clean, it's done. In this blog post, we covered all the essentials for making delicious cornbread. We went over the ingredients, step-by-step instructions, and even tips for the best texture. You learned how to enhance flavor and explore exciting variations. Storing and reheating cornbread were also discussed. Now, you have all the tools to create the perfect dish. Remember, the key lies in the details and experimenting with flavors. Enjoy baking your cornbread and impressing everyone with your skills!

Sweet & Buttery Honey Cornbread

A deliciously sweet and buttery cornbread made with honey and corn kernels.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 9
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup whole milk
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup liquid honey
  • 2 large eggs, at room temperature
  • 1/2 cup corn kernels (fresh, frozen, or canned and drained)
  • 1/4 teaspoon ground cinnamon (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast iron skillet with nonstick spray or butter to ensure easy removal of the cornbread after baking.
  • In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, fine sea salt, and ground cinnamon (if using). Whisk these dry ingredients together until they are well blended, ensuring there are no lumps.
  • In a separate bowl, mix together the whole milk, melted butter, liquid honey, and eggs. Whisk vigorously until the mixture becomes frothy and well combined.
  • Pour the wet mixture into the bowl of dry ingredients. With a spatula or wooden spoon, gently fold the ingredients together. Be careful not to overmix; stop once there are just a few streaks of flour remaining.
  • Gently fold in the corn kernels, distributing them evenly throughout the batter for added flavor and texture.
  • Transfer the batter into the prepared baking pan, smoothing the top with a spatula to ensure an even surface.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean, and the top is a lovely golden-brown color.
  • Once baked, remove the cornbread from the oven and let it cool in the pan for about 5-10 minutes. Then, slice into squares or wedges for serving.

Notes

For a delightful serving experience, present the cornbread warm with a drizzle of honey on top and a generous pat of butter on the side.
Keyword baking, cornbread, honey