Description

This Honey Butter Cornbread is a moist, sweet, and comforting classic southern bread. Made with a blend of yellow cornmeal, flour, and a touch of cinnamon, it features a harmonious sweetness from honey and sugar, enriched with creamy buttermilk and butter. Perfectly baked to a golden crust, this cornbread is ideal served warm alongside soups, chili, or your favorite dinner dishes.

Ingredients

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Dry Ingredients

1.5 cups yellow cornmeal
1/2 cup flour (white or whole wheat both work)
1/4 cup sugar (optional)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt

Wet Ingredients

1 1/2 cups buttermilk
1 cup sweet corn kernels (canned or thawed from frozen)
1/4 cup honey
1/3 cup melted butter (slightly cooled)
1 large egg

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Instructions

Prep: Preheat the oven to 425°F. Lightly grease a 7×11 rectangular baking dish to prevent sticking and ensure even baking.
Mix dry ingredients: In a medium bowl, combine the yellow cornmeal, flour, sugar, baking powder, ground cinnamon, and sea salt. Stir thoroughly to evenly distribute all dry ingredients.
Mix wet ingredients: In a blender, add the buttermilk, corn kernels, honey, and melted butter. Blend until smooth to create a cohesive wet mixture. Add the egg and blend again just until smooth; avoid overmixing to prevent scrambling the egg.
Make batter: Pour the wet mixture from the blender into the bowl with the dry ingredients. Stir gently and just until the batter is combined to maintain a tender texture.
Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool slightly in the pan before cutting into 9 or 9.9 squares. Serve warm for the best flavor and texture.

Notes

Using buttermilk contributes to a tender crumb and a slight tang, but regular milk with a tablespoon of vinegar can be a substitute.
The sugar is optional; omit it if you prefer a less sweet cornbread.
Do not overmix the batter after adding the wet ingredients to avoid a dense texture.
You can use canned or frozen corn; just ensure frozen is thawed before blending.
For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk with an acid substitute for buttermilk.