Homemade Sweet Buttery Cornbread
This tender, golden cornbread carries a rich buttery taste balanced by a touch of sweetness. Moist and satisfying, it’s a reliable choice for both everyday meals and special gatherings.
Pin it to remember it!
Print Recipe
Servings: 16 squares
Ingredients
Cornbread Batter
- 1 large egg
- ½ teaspoon fine salt
- ¾ cup ground yellow cornmeal
- ½ cup unsalted butter melted and allowed to cool
- 2 tablespoons pure honey
- 1 cup well-shaken buttermilk
- 1¼ cups plain all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup granulated sugar
Honey Butter Glaze
- 1 tablespoon melted unsalted butter
- 1 tablespoon natural honey
Instructions
- Set your oven to 375°F (190°C), and generously grease an 8×8-inch or 9×9-inch baking dish using nonstick spray.
- In a sizable mixing bowl, blend together the flour, cornmeal, baking powder, baking soda, and salt. Mix thoroughly, then set aside.
- In a separate bowl, whisk the melted butter with the sugar, honey, and egg until smooth. Incorporate the buttermilk and mix until uniform.
- Combine the wet mixture with the dry ingredients, stirring just until a cohesive batter forms—avoid overmixing.
- Transfer the batter into your prepared pan, smoothing the surface evenly with a spatula.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean.
- While the cornbread is baking, place the honey and butter for the glaze in a small microwave-safe bowl. Warm briefly in the microwave until the butter has fully melted.
- Stir the glaze until smooth, then gently brush it over the surface of the cornbread once it comes out of the oven and is still warm.
- Cut into squares and serve while warm.
Notes
Homemade Buttermilk Substitute:
To create a quick buttermilk alternative, pour 1 tablespoon of lemon juice or white vinegar into a 1-cup liquid measuring cup. Fill with milk to the 1-cup mark. Stir and let stand for a few minutes before using. Skillet Option:
A 9- or 10-inch well-greased cast iron skillet may be used in place of a baking dish. Begin checking for doneness around 15 minutes, especially if using a wider pan. Scaling the Recipe:
To double, simply multiply each ingredient by two and bake in a greased 9×13-inch pan. Expect a slightly longer bake time. If browning too quickly on top, cover loosely with foil. Pan Variations:
A metal 9×9-inch pan bakes in roughly 18 minutes. If using glass or a smaller 8×8-inch dish, anticipate additional baking time.
To create a quick buttermilk alternative, pour 1 tablespoon of lemon juice or white vinegar into a 1-cup liquid measuring cup. Fill with milk to the 1-cup mark. Stir and let stand for a few minutes before using. Skillet Option:
A 9- or 10-inch well-greased cast iron skillet may be used in place of a baking dish. Begin checking for doneness around 15 minutes, especially if using a wider pan. Scaling the Recipe:
To double, simply multiply each ingredient by two and bake in a greased 9×13-inch pan. Expect a slightly longer bake time. If browning too quickly on top, cover loosely with foil. Pan Variations:
A metal 9×9-inch pan bakes in roughly 18 minutes. If using glass or a smaller 8×8-inch dish, anticipate additional baking time.