Cornbread with Honey Butter

So fall is just around the corner and everyone needs a go to recipe for cornbread. This one is mine! I have been making this delicious cornbread for years. Everyone that I have served it to have always raved about how delicious it is. There are so many meals that I make that I feel are just not complete without a giant piece of cornbread smothered with honey butter. It is perfect to serve with chili, ham, stews, ribs, barbecue…I could keep going! ;) This sweet and moist cornbread dripping with delicious honey butter is sure to become a favorite on your dinner table.

Cornbread with Honey Butter

Ingredients:

CornBread:
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 cup cornmeal
1 1/3 cups milk

Honey Butter:
3/4 cup butter, softened
1/4 cup honey

Directions:

Preheat oven to 400 degrees F. Lightly grease an 8 inch square cake pan.
In the bowl of a stand mixer with the flat beater attached, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
To make honey butter, in a small bowl, mix butter and honey until smooth. Set aside.
Bake in preheated oven for 30-40 minutes, or until golden brown. Serve warm with honey butter.

Source: adapted from allrecipes.com



This recipe and photo was published in the Dallas Examiner on October 29, 2010

28 Responses to “Cornbread with Honey Butter”

  1. #
    1
    Kathy - Panini Happy — September 5, 2010 @ 12:07 am

    I can tell just how moist that corn bread is from the photos – it looks fantastic! Especially with the honey butter. :-)

    • Christina replied: — September 6th, 2010 @ 2:57 pm

      Thank you! It is one of my favorite breads to make this time of year…it seems to go perfect with any dish!

  2. #
    2
    Catherine — September 15, 2010 @ 1:31 pm

    Hi, Wow I’m in love, that corn bread loaf looks so delicious! Going to try out this recipe this week :) Thanks!~!~!
    Cathi

  3. #
    3
    Catherine — September 15, 2010 @ 3:18 pm

    Well, I couldn’t wait! So I went ahead and made corn bread this eveing.
    ~~So Delicious! :-D Loved it, thanks!!!!!!!!!

    • Christina replied: — September 15th, 2010 @ 5:50 pm

      That’s wonderful! I am so happy that you enjoyed it! :)

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  7. #
    4
    Susan — October 7, 2010 @ 8:14 pm

    In what type of pan do you recommend baking this?

    • Christina replied: — October 7th, 2010 @ 9:33 pm

      I use the Calphalon® Classic Square Cake Pan, 8″. It has always turned out perfectly in this pan. :)

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  9. #
    5
    Tracy — October 10, 2010 @ 9:06 pm

    I just baked this tonight and my husband loves it. How would you recommend storing it so it stays moist but not mushy?
    Thanks!

    • Christina replied: — October 10th, 2010 @ 9:56 pm

      Tracy,

      I am so glad that you guys enjoyed the corn bread! It is my husbands favorite as well and he always requests it when I make soup or stew. I keep my leftover cornbread covered in an airtight container and have never had any problems with it becoming mushy.

      Thanks for commenting! :)
      ~Christina

  10. #
    6
    Paigeyy — November 8, 2010 @ 4:24 pm

    YUM!! Love the honey butter haha

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  14. #
    7
    Rebekah — February 19, 2011 @ 7:56 am

    i was wondeing how it would go making cornbread muffins instead of loaf?

    looks to die for by the way :)

    • Christina replied: — February 20th, 2011 @ 9:35 pm

      I have never made these as muffins, but you can. I bet they would taste delicious too! I would decrease the baking time to 12 to 14 minutes. Let me know how they turn out! :)

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  20. #
    8
    Shelly — February 8, 2012 @ 7:51 am

    I made this corn bread last night and it was amazing. My husband loved it and told me to make it again…that almost never happens since everytime I try something new it’s a disaster. Thanks for such a great and easy recipe.

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  22. #
    9
    Liz — January 17, 2014 @ 12:46 pm

    They are both good, but I think I like the sweeter one a little better.

    • Christina replied: — January 19th, 2014 @ 3:32 pm

      I have to agree Liz. I really enjoyed the Southern style, but the sweeter Northern style cornbread is what I’m used to! :)

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