Get ready to transform your kitchen into a Southern culinary paradise with this irresistible Honey Cornbread recipe that's about to become your new obsession! Imagine biting into a slice of golden, tender cornbread that's perfectly balanced between sweet and savory, topped with a luxurious honey poppyseed butter that melts like liquid gold. This isn't just another cornbread recipe - it's a flavor experience that will transport you to a cozy farmhouse kitchen, where every bite tells a story of comfort and tradition.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/4 cup honey
- 1/4 cup butter, melted
- 1/4 cup honey for butter
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray to ensure the cornbread doesn't stick.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the wet ingredients: milk, eggs, 1/4 cup honey, and melted butter until smooth and fully incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and mix until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Ensure the batter reaches all corners of the pan.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- While the cornbread is baking, prepare the honey poppyseed butter. In a small bowl, mix 1/4 cup softened butter with 1/4 cup honey and poppy seeds until well combined.
- Remove the cornbread from the oven and let it cool in the pan for 10 minutes. This allows the bread to set and makes it easier to slice.
- Cut the cornbread into 8 equal squares and serve warm with the honey poppyseed butter on the side.
- For best flavor, spread the honey poppyseed butter while the cornbread is still warm, allowing the butter to melt slightly into the bread.
Tips
- • Room temperature ingredients are key! Let your eggs, milk, and butter sit out for about 30 minutes before mixing to ensure smoother incorporation. • Don't overmix the batter - a few small lumps are perfectly fine. Overmixing can lead to tough, dense cornbread. • For an extra crispy bottom, preheat your cast-iron skillet in the oven before adding the batter. • Want to check doneness? Insert a toothpick in the center - it should come out clean with just a few moist crumbs. • Store leftovers in an airtight container and reheat briefly in the oven to restore that fresh-baked texture. • For a more indulgent version, try adding some crispy bacon bits or jalapeños to the batter for a flavor twist!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 5g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 65mg
