Sweet Honey Cornbread

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.

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 10 slices

Calories: 269 kcal per serving

Ingredients

⅓ cup - brown sugar
¼ tbsp - honey
8 tablespoons - salted butter
3 tablespoons - neutral oil
1 - egg
1 - egg yolk
1 ½ cups - medium-grind cornmeal
1 cup - all-purpose flour
1 ½ teaspoons - baking powder
1 tsp - kosher salt
1 cup - buttermilk

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.

Nutrition