Honey Butter Glazed Cornbread
User Reviews
4.5
Honey Butter Glazed Cornbread
Description
This cornbread combines yellow cornmeal with all-purpose flour and sugar, balanced by baking powder and salt for leavening and flavor. Eggs and melted butter are whisked with milk, buttermilk, and oil before mixing with the dry ingredients to create a smooth batter. It is poured into a lined baking pan and baked until a tester comes out clean, typically 30 to 35 minutes.
While baking, a glaze of melted butter, honey, and water is prepared. Immediately after baking, holes are poked throughout the cornbread with a toothpick, allowing the glaze to soak in fully. This process ensures the cornbread stays moist and imparts a honeyed sweetness throughout. The glaze absorbs overnight, tenderizing the crumb and adding shine.
The cornbread can be lifted out of the pan to avoid breakage and is best served at room temperature. The generous glaze prevents drying, keeping leftovers moist longer. This recipe is ideal when a sweeter cornbread is desired, pairing well with savory mains or for a comforting snack.
The glaze amount can be adjusted, but full application is recommended for longer-lasting moistness. Using foil or parchment lining helps in clean transfer and cutting.
Ingredients
- 1 cup cornmeal yellow
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons baking powder
- 1 ½ teaspoons kosher salt
- 4 egg at room temperature, large
- 3 ounces butter unsalted, ¾ stick
- 1 cup milk
- ½ cup buttermilk
- ⅓ cup vegetable oil
Glaze:
- 3 ounces butter unsalted, ¾ stick
- ⅓ cup water
- ¼ cup honey
Instructions
- Place a rack in the middle of the oven and preheat the oven to 350°F. Line a 9-by-13-inch baking pan with aluminum foil or parchment paper and lightly spray with pan spray.
- Stir together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the eggs. Melt the butter and immediately whisk into eggs in a slow stream. Whisk in the milk, buttermilk, and oil. Then whisk in the dry ingredients just until combined.
- Scrape the batter into the pan and bake for 30 to 35 minutes, or until a tester inserted in the center comes out clean.
- While cornbread is baking make the glaze. Melt the butter in a medium saucepan. Add the water and honey and whisk until blended.
- When the cornbread is done, remove it from oven and poke holes all over the bread, about ½ inch apart, with a toothpick. Brush with the glaze (it will seem excessive but use all of it) and allow to cool completely before cutting into squares and serving. Store at room temperature in an airtight container.
Notes
- Applying the full honey butter glaze keeps the cornbread moist longer; although it may seem excessive, it absorbs well into the bread.
- Line the baking pan with foil or parchment paper to lift the cornbread out easily without breaking; use an extra set of hands to handle carefully.
- You may cut the cornbread directly in the pan if preferred, but lifting allows cleaner slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24squares
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 196kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 224mg | 9% |
| Potassium | 23mg | 0% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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