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Close-up of a square slice of moist Honey Butter Cornbread topped with melting honey butter.

Honey Butter Cornbread

This recipe makes moist cornbread topped with a simple honey butter spread.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1 Piece
Course: Side Dishes
Calories: 423
Ingredients Equipment Method Notes

Ingredients
  

Cornbread
  • 1/2 cup cornmeal (85 g)
  • 1 1/2 cups flour (213 g)
  • 2/3 cup granulated sugar (141 g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup oil
  • 3 tablespoons butter, melted (42 g)
  • 2 large eggs, beaten
  • 1 1/4 cups milk
Honey Butter
  • 1 cup salted butter, softened (227 g)
  • 1/2 cup honey (170 g)
  • 1/2 cup marshmallow fluff

Equipment

  • 8X8- or 9X9-inch baking pan
  • Electric mixer

Method
 

  1. Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan. Metal pans work best; glass pans bake differently.
  2. For the cornbread, whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  3. Add the oil, butter, eggs, and milk. Stir with a whisk or rubber spatula until just combined. The batter will be runny.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. For the honey butter, whip all the ingredients together with an electric mixer. Serve at room temperature so it is soft and spreadable.

Notes

You can substitute half to 3/4 of the flour with finely ground white whole wheat flour. Using 100% whole wheat flour makes the cornbread denser but still good. You can decrease the sugar by half for less sweet results. This recipe doubles for a 9X13-inch pan, or use 1 1/2 the recipe for a 9X13-inch pan for slightly less thick cornbread.