Honey Butter Cornbread

Tender and delicately moist Honey Butter Cornbread, with a buttery sticky sweet glaze. It's super soft and full of corn flavor, making it the perfect pairing for chili and soups and, of course, as a side dish for your holiday spread!

By @badbatchbaking

Original recipe source

Cook time: 45 minutes

Servings: 8

Ingredients

• 1 cup flour
• 1 cup cornmeal
• 0.5 cup white sugar
• 0.25 cup brown sugar
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cup whole milk
• 0.5 cup sour cream
• 2 eggs
• 0.25 cup honey
• 1 teaspoon vanilla extract
• 0.5 cup melted butter
• 15 ounce creamed corn canned
• 2 tablespoons butter for greasing
• 0.25 cup melted butter
• 0.25 cup honey

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix together the flour, cornmeal, white sugar, brown sugar, baking soda, and salt.
3. In another bowl, combine whole milk, sour cream, eggs, honey, vanilla extract, melted butter, and creamed corn. Blend if desired for a smoother texture.
4. Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until just combined.
5. Butter a casserole dish and pour in the batter, smoothing out the top.
6. Bake in the oven for 30-35 minutes or until a toothpick comes out clean.
7. Prepare the honey butter by mixing melted butter and honey in a small bowl.
8. Baste half of the honey butter over the cornbread as it bakes. Once baked through, poke holes all over the surface and smother with the remaining honey butter.