Description
A recipe for moist cornbread with a sweet and spicy honey butter topping.
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted, plus extra for greasing
- 2 large eggs
- 1/4 cup honey
- 1 teaspoon hot sauce (or to taste)
- 1/4 cup unsalted butter, softened (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking pan with butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread bakes, prepare the honey butter: In a small bowl, combine the softened butter, honey, and hot sauce. Mix until smooth.
- Remove the cornbread from the oven. Immediately spread the spicy honey butter evenly over the top of the hot cornbread.
- Let it cool in the pan for 10 minutes before slicing and serving.
Notes
- Adjust the amount of hot sauce based on your preference for spice level.
- For a richer flavor, you can substitute whole milk for buttermilk if needed.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 12
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 55
Keywords: cornbread, spicy, honey butter, side dish, quick bread