Best Honey Cornbread Recipe: This Chef's Moist Cornbread Is a Sweet Addition to Any Meal by Chef Dan Giusti
Who doesn't love biting into a moist square of cornbread? As a chef, I'm sharing my delicious honey cornbread recipe to add a sweet side dish to your lunch or dinner meals.
Serve this easy cornbread recipe with barbecue chicken and potato salad for a kid-pleasing meal. Or, serve it for dessert with honey on the side, as a nice change of pace anytime.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 12
Ingredients
- 4 tablespoons butter
- 2 tablespoons honey
- 1 1/2 cups + 1 tablespoon cornmeal
- 1 1/2 cups + 1 tablespoon all-purpose flour
- 1/2 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 eggs, beaten
- 1 1/2 cups buttermilk
- 1/3 cup canola oil
Here's how to make it:
- Melt the butter and the honey in a pot. Set aside.
- Mix all dry ingredients in a bowl. Gently mix in eggs and then buttermilk. Mix thoroughly.
- Add the honey-butter mixture and stir to combine.
- Spray a 13x9-inch glass baking dish with nonstick cooking spray. Pour in the batter.
- Bake in a preheated 325-degree F oven for 25-30 minutes, or until a toothpick comes out clean. Let rest for 30 minutes before cutting into 12 squares.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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