Sweet Honey Cornbread

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This sweet honey cornbread loaf bakes up with a moist & tender crumb that stays soft for days! Enjoy a slice on its own with a pat of butter and drizzle of honey or alongside a bowl of warm, cozy chili.

Prep Time 15

Cook Time 45

Total Time 1

Servings10 slices

Coursebread

CuisineAmerican

AuthorSloane

Equipment

Ingredients

71 g (⅓ cup) brown sugar
105 g (¼ cup + 1 tbsp) honey
113 g (8 tablespoon) salted butter, melted
36 g (3 tablespoon) neutral oil
1 egg, room temp
1 egg yolk, room temp
210 g (1 ½ cups) medium grind cornmeal
120 g (1 cup) all-purpose flour
1 ½ teaspoon baking powder
1 teaspoon kosher salt
227 g (1 cup) buttermilk, room temp

Instructions

Preheat the oven to 350 degrees F.
Line a pullman pan or 9x5 loaf pan with parchment paper, leaving the ends hang over the sides for easy removal.
In a large mixing bowl, add the brown sugar, honey, melted butter, oil, egg, and egg yolk, and whisk until fully combined.
Add the cornmeal, flour, baking powder, and salt, and mix until mostly combined.
Lastly, whisk in the buttermilk until fully combined.
Scrape down the bowl with a rubber spatula to ensure everything is properly combined, then pour the batter into the prepared pan.
Use a knife to draw a line down the center of the batter, then pipe softened butter down the line. This will encourage the cornbread to split evenly down the middle as it bakes.
Bake the cornbread for 42-48 minutes until golden and the center no longer looks wet.
Allow the cornbread to cool completely before slicing.

Notes

Before baking the cornbread... Use a knife to draw a line down the center of the batter, then pipe softened butter down the line. This will encourage the cornbread to split evenly down the middle as it bakes.

Nutrition Facts

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