Honey Butter Cornbread Recipe

This honey butter cornbread recipe only needs one bowl. The cornbread turned out tall and very fluffy. Honey butter is on top of it. 

Ingredient

– 2 ½ cups All-purpose flour – 1 cup Yellow cornmeal – 1 cup White granulated sugar – 1 ½ tablespoon Baking powder – 1 teaspoon Salt – ½ cup Unsalted butter melted and cooled – 2 tablespoon Honey – ½ cup Oil canola or vegetable – 1 ¼ cup Milk room temperature – 3 Large eggs room temperature – ½ cup Unsalted butter room temperature – 3 tablespoon Honey – ⅛ teaspoon Salt

Preheat oven to 350°F. Nonstick baking spray a 9X13 pan. Place parchment paper on the bottom and sides and spray again. Melt butter in the microwave and cool for 5 minutes.

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Direction

Put the butter, honey, oil, milk, and eggs in a big bowl and mix them together. Salt, sugar, baking powder, and flour should all be added. Don't mix any further than that. 

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Into the pan, pour the batter. Bake for thirty to forty minutes. On the surface, it will have a golden brown coloration. 

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The cornbread should be allowed to cool in the pan for fifteen minutes before being sliced into pieces. 

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Beat butter, honey, and salt together with a machine that has a whisk tool. For the butter to mix well, it MUST be at room temperature. 

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Beat for a period of three minutes. It will have a light and airy texture. Coat the cornbread with the mixture.

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also see

also see

Starbucks Pumpkin Scones Recipe