Honey Butter Cornbread
Sweet cornbread with an addictive, sticky top that can be made quickly.
Servings: 16
Calories: 259kcal
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: 1slice | Calories: 259kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 403mg | Potassium: 149mg | Fiber: 1g | Sugar: 18g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg