This Honey Butter Glazed Cornbread is a savory cornbread with a simple honey butter poured over top. Perfect with chili, pulled pork or jambalaya! Yields 10 servings.
So, is this cornbread or is it cake? Because I dunno. I’m really having a hard time deciding on whether to place this in my dessert or bread file. Cake or cornbread, cake or cornbread???
To help me decided I crammed an entire piece in my face like a child and I wasn’t even the least bit ashamed. Because really, what’s to be ashamed about… it’s cake {or cornbread?}. Even after my second slab-o-cornbread it still didn’t help me figure out where this recipe fit. You know what?… you should probably make it and let me know, deal?
Here’s the deets: cornmeal… whipped into cornbread-like-cake and then drizzled and brushed with a scrumptious glaze, then cut into squares and d-r-i-z-z-l-e-d some more with a honey maple glaze until it’s drunk with the stuff. Yup deeeerunk. Now all you have to do is grab a fork and maybe a bib, serve with more of the warm glaze and swoon.
To Make This Honey Butter Glazed Cornbread You Will Need:
- unsalted butter – Used for greasing the pan.
- yellow cornmeal – Use fine ground or for a chewier texture, use medium ground.
- unbleached all-purpose flour
- baking powder
- baking soda
- fine salt
- buttermilk
- eggs
- honey
- unsalted butter (melted)
for the honey butter glaze:
- salted butter (melted)
- honey – I’ve also made this with a mixture of both honey and maple syrup.
Pace a 10-inch skillet in your oven and then preheat your oven to 425℉ (or 220℃).
In a mixing bowl, measure and add in 1 cup (fine or medium ground) corn meal, 3/4 cup unbleached all-purpose flour, 1-1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Stir until combined.
In a separate bowl (or 4-cup liquid measuring cup) add 1-1/2 cups buttermilk, 2 large eggs and 2 tablespoons honey.
Whisk or stir well to combine.
Pour in the wet ingredients into the bowl with the dry ingredients.
Whisk until just combined.
Lastly, pour in 6 tablespoons melted unsalted butter.
Stirring until incorporated.
Once the oven and skillet have preheated, wearing oven mitts, carefully remove the skillet and add in 2 tablespoons unsalted butter. Swirl the pan to coat the bottom.
Pour the cornbread batter into the hot skillet and then bake on the middle rack for 16 to 18 minutes or until a tester comes back clean with a few crumbs attached.
Meanwhile, melt 2 tablespoons of salted butter and add in 2 tablespoons honey. Stir well to combine.
Once the cornbread has baked, remove and immediately pour the honey butter over top.
I wish you could smell this!
Once cooled, cut the glazed cornbread into pieces.
And serve with your favorite meal like chili, pulled pork or thanksgiving dinner!
Enjoy! And if you give this Honey Butter Glazed Cornbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Glazed Cornbread
Ingredients
- 2 tablespoons unsalted butter (not melted), for skillet
FOR THE CORNBREAD:
- 1 cup cornmeal, fine for medium ground
- 3/4 cups 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
FOR THE HONEY BUTTER:
- 2 tablespoons salted butter, melted
- 2 tablespoons honey
Equipment
- Finex 10" Cast Iron Skillet
Instructions
- Pace a 10-inch skillet in your oven and then preheat your oven to 425℉ (or 220℃).
MAKE THE CORNBREAD:
- In a mixing bowl, measure and add in (fine or medium ground) corn meal, unbleached all-purpose flour, baking powder, baking soda and fine salt. Stir until combined.
- In a separate bowl (or 4-cup liquid measuring cup) add buttermilk, eggs and honey. Whisk well to combine.
- Pour in the wet ingredients into the bowl with the dry ingredients and whisk until just combined. Lastly, pour in (6 tablespoons) melted unsalted butter. Stirring until incorporated.
- Once the oven and skillet have preheated, wearing oven mitts, carefully remove the skillet and add in 2 tablespoons unsalted butter. Swirl the pan to coat the bottom. Pour the cornbread batter into the hot skillet and then bake on the middle rack for 16 to 18 minutes or until a tester comes back clean with a few crumbs attached.
MAKE THE HONEY BUTTER:
- Melt 2 tablespoons of salted butter and add in 2 tablespoons honey. Stir well to combine. Once the cornbread has baked, remove and immediately pour the honey butter over top.
- Let cool slightly before slicing and serving.
Notes
This recipe was originally posted on March 6, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
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Looks sooooo good Laurie!
Yummy!!! I’m a sucker for anything maple-flavored. I’ve never made cornbread! I don’t know why. I should perhaps remedy that pretty soon 😉 would be good to make ahead and bring to work to eat with my morning cup of coffee at my desk!
I’m a huge fan of cornbread (and cake) and cornbread-cake so this is right up my alley. Even though it’s sweet, I’m sure it would pair so nicely with some tex-mex or BBQ. Now I want tex-mex or BBQ and a huge slab of this cornbread to shove in my face!
Wow! This looks good! My family loves sweet cornbread so I know they would like this recipe!
After much deliberation, I have come up with a solution: CORN-CAKE! I don’t know if it sounds appealing, but it it what it is!
That maple + honey + cornbread combo sounds perfect! And I love the kind of cornbread that can double as cake. Wonderful!
You had me at Maple! I don’t know if I would be able to resist the urge to dunk my finger into the Maple Syrup. This sounds like it wold be perfect the next time I make Chili!
Perfect addition to the Southwestern Brunch I’m doing later this month. Thanks! Oh, and there will be a test-drive, because I can’t wait 3 weeks for this yummy looking baked treat.
OH THE GLAAAAAAAAZE!! I’m going to call it cornbread so that I can have as many peices as I want with dinner and not feel like I’m a dessert hound….but I also want it as my birthday cake (6 months from now)…so we’ll say it is what it is and it look amaaaaaaazing! 🙂 And your chipotle chicken bowls….mind blowing!
If I make this one morning, then proceed to eat it directly from the serving platter with my bare hands – in my pj’s & sporting some serious bedhead – all the while, streaming an all day Netflix marathon of Fringe…is that wrong?
Ooh fun flavor change!
I’m with Julia – call it bread so you can eat more and not feel guilty 🙂 Love all the pictures!
I am fine with whatever you want to call it because it looks phenomenal!
Holy Molly! The last picture with the honey drizzle is killing me. I am having a serious midnight craving for this recipe. Who needs sleep when you have cornbread slathered in honey maple glaze?
Well this is just the prettiest corn bread/corn cake/anything I’ve ever seen before Laurie. I loooooooooooove sweet cornbread. I haven’t made it in so long though. Now I’m craving it! 🙂
Simple solution is to place a copy of this recipe in BOTH your dessert file AND your bread file. Why put it in just one file when you can add it to both?
This cornbread looks so classic. Yum!
wow, this looks so good. i could just take a few of these and eat them as is! or crumble over chili!! LOVE!
whichever it is it sounds incredible!
I make this all the time! Thank you thank you! A real crowd pleaser.
Love it! So glad to hear it Jolie!
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This looks delicious, but, as a Southerner, I would say that’s nothing short of a cake.
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