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5
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10
votes
Honey Butter Cornbread
Sweet cornbread with an addictive, sticky top that can be made quickly.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
baked goods, quick bread, side dish
Servings:
16
Calories:
259
kcal
Author:
Mikayla M.
Ingredients
226
grams
all purpose flour
1 3/4 cups
190
grams
cornmeal, fine*
1 cup
200
grams
brown sugar
1 cup, packed
2
teaspoons
baking powder
1
teaspoon
fine salt
10
ounces
milk
1 1/4 cups
6
ounces
butter
3/4 cups
4 1/2
tablespoons
honey
3
large
eggs
Instructions
Preheat your oven to 350°F and lightly grease a 9x13 baking dish.
Combine the flour, cornmeal, baking powder, salt, and sugar in a large bowl and whisk it to evenly combine everything.
Melt the butter and whisk in the honey until it's melted as well.
Crack the eggs into the milk and beat lightly to break down the eggs.
Pour the milk and egg mixture, and the honey butter mixture, into the dry ingredients and fold to combine.
Pour into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
Notes
*For US bakers, cornmeal not cornstarch, for UK or European bakers, do not use cornflour, instead choose a finely ground polenta.
Nutrition
Serving:
1
slice
|
Calories:
259
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
403
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
379
IU
|
Vitamin C:
1
mg
|
Calcium:
98
mg
|
Iron:
2
mg