Corn Bread with Honey Butter
This Corn Bread with Honey Butter is soft, tender, and lightly sweet, baked until golden brown and served warm with a smooth honey butter spread for a comforting side dish that pairs beautifully with cozy meals.
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Ingredients
Corn Bread
- 2/3 c white sugar
- 1 tsp salt
- 1/3 c butter softened
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 c all-purpose flour
- 1 tbsp baking powder
- 1 1/4 c cornmeal
- 1 1/3 c milk
Honey Butter
- 3/4 c butter softened
- 1/4 c honey
Instructions
Preheat the oven and prepare the pan.
- Preheat the oven to 400°F. Lightly grease an 8-inch square cake pan.
Cream the butter mixture.
- In the bowl of a stand mixer fitted with the flat beater attachment, beat together the sugar, salt, softened butter, and vanilla extract until creamy and well combined.
Add the eggs.
- Add the eggs one at a time, beating well after each addition.
Combine the dry ingredients.
- In a separate bowl, whisk together the flour, baking powder, and cornmeal until evenly mixed.
Mix the batter.
- Add the flour mixture to the egg mixture alternately with the milk, beating until fully blended and smooth.
Prepare the honey butter.
- In a small bowl, combine the softened butter and honey. Mix until smooth and fully incorporated. Set aside.
Bake the cornbread.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 40 minutes, or until the top is golden brown and the center is fully set.
Serve.
- Serve the cornbread warm with the honey butter.
Notes
To make this Corn Bread with Honey Butter gluten free, replace the all-purpose flour with a certified gluten-free 1:1 flour blend and confirm that the cornmeal, baking powder, vanilla extract, and honey are certified gluten free or free from hidden gluten-containing additives if needed for strict dietary requirements. Choose a gluten-free flour blend that already contains xanthan gum, or add it according to the package directions for the best texture.