Glazed Cornbread with Honey Butter Recipe
This Glazed Cornbread recipe features a perfectly golden, moist cornbread baked in a preheated cast iron skillet, finished with a luscious honey butter glaze. It combines the rich flavors of buttermilk and honey for a sweet and savory treat that’s perfect for any meal or as a side dish.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
For the Cornbread:
- 1 cup cornmeal, fine or medium ground
- 3/4 cup unbleached all-purpose flour
- 1½ tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1½ cups buttermilk
- 2 large eggs
- 2 tablespoons honey
- 6 tablespoons unsalted butter, melted
- 2 tablespoons unsalted butter (not melted), for the skillet
For the Honey Butter:
- 2 tablespoons salted butter, melted
- 2 tablespoons honey
Instructions
- Preheat Oven and Skillet: Place a 10-inch cast iron skillet into your oven and preheat the oven to 425℉ (220℃). This ensures the skillet is hot for a crispy cornbread crust.
- Mix Dry Ingredients: In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, and fine salt. Stir thoroughly to blend the dry ingredients well.
- Combine Wet Ingredients: In a separate bowl or a 4-cup liquid measuring cup, whisk together buttermilk, eggs, and honey until smooth and fully combined.
- Make Batter: Pour the wet ingredients into the bowl with the dry ingredients and whisk gently just until incorporated. Avoid overmixing for a tender crumb. Stir in the melted unsalted butter until evenly mixed.
- Prepare Skillet and Bake: Using oven mitts, carefully remove the preheated skillet from the oven. Add 2 tablespoons of unsalted butter and swirl to coat the bottom. Quickly pour the cornbread batter into the hot skillet and return it to the oven.
- Bake Cornbread: Bake on the middle oven rack for 16 to 18 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Make Honey Butter: While the cornbread bakes, mix the melted salted butter with honey in a small bowl until combined smoothly.
- Glaze and Serve: Remove the cornbread from the oven and let it cool slightly. Serve warm with the honey butter spread on top for a delicious glaze and extra sweetness.
Notes
- Use fine or medium ground cornmeal depending on your texture preference.
- Ensure the skillet is very hot before adding the batter to achieve a crispy crust.
- Do not overmix the batter to keep the cornbread tender.
- Serve immediately for best texture and flavor, as cornbread can dry out if left out for too long.
- This recipe works well with a cast iron skillet, but a heavy oven-safe skillet can be substituted.
