This cornbread recipe is absolutely not Southern, nor did I intend it to be. This honey cornbread is moist, a bit sweet, with just enough texture to maintain its cornbread status without being too dense or crumbly. It is the perfect accompaniment to spicy chili, stews, etc.
Let's talk ingredients.
After testing this recipe more times than I care to ever remember, I have come to the conclusion that the best texture and corn flavor comes from a mixture of corn flour and cornmeal. This gives a balanced flavor without being overly crumbly or dry or crunchy. I do not have patience or love for dense cornbread.
Please note: Corn flour is NOT corn starch. Please do not use corn starch by mistake. I have the best results with Bob’s Red Mill Masa Harina Corn Flour. I find it to be readily available in many of my local grocery stores, but it is also available online. (For my local West Michigan readers: Ken's Market has a great selection of Bob's Red Mill products for great prices. Not sponsored, just a loyal customer.)
Coarse cornmeal gives just the right amount of texture, without being crunchy. We avoid the crunchiness from the coarse grains by soaking them overnight in the buttermilk to help soften the grains which results in a very moist, balanced texture. Bob's Red Mill makes great coarse and medium grind cornmeals that both work really well in this recipe. (Again, not sponsored. I just love their product.)
Melted butter and oil work together to provide flavor, but also ensure softness and moisture. Honey brings an added layer of sweetness to the cornbread, and a glossy sweet sheen to the crust after baking.
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Avoid a droopy middle.
For best results, be sure that all ingredients have ample time to reach room temperature before making the batter. This pertains especially to the eggs and the buttermilk mixture. Mixing cold ingredients yields an unevenly baked cornbread with a droopy center. Ask me how I know this. :)
How to make Honey Cornbread-
- Soak the corn flour and cornmeal in the buttermilk for at least 4 hours, or overnight (up to a couple of days works just fine). This helps soften the grains and improves the texture and the moisture of the cornbread.
- Let all ingredients come completely to room temperature before making the cornbread batter. This is essential to avoiding an uneven cornbread.
- Whisk the dry ingredients together in a medium bowl.
- In a large mixing bowl, whisk together the melted butter, oil, brown sugar, honey, and eggs until thoroughly combined. Add the buttermilk mixture and mix until combined, then stir in the dry ingredients.
- Spread batter into an 8x8 baking pan lined with parchment paper and bake in 400 °F oven until toothpick comes out clean and the top is golden brown, about 30 minutes.
- Remove from oven and brush immediately with honey. Serve and enjoy!
Honey Cornbread
Honey Cornbread is the sweet, moist, not quite cake but also not dry and crumbly cornbread recipe that your chili night needs.
- Cook Time: 30
- Total Time: 30 minutes
- Yield: 8x8-inch pan 1x
- Category: Baking
Ingredients
1 cup (230g) whole milk buttermilk
⅔ cup (87g) corn flour (recommended: Bob's Red Mill Golden Masa Harina Corn Flour)
⅓ cup (54g) coarse or medium ground yellow cornmeal
1 cup (120g) all-purpose flour
2 teaspoons aluminum-free baking powder
1 ½ teaspoons kosher salt
4 tablespoons unsalted butter, melted
¼ cup canola oil
½ cup brown sugar
¼ cup honey, plus more for brushing/serving
2 large eggs, room temperature
1 tablespoon softened butter, for pan
Instructions
Combine buttermilk, corn flour, and cornmeal in a medium bowl and stir until completely moistened. Cover and refrigerate 4 hours or overnight. (This helps soften the grains and improves the moisture and texture of the cornbread.) Remove buttermilk mixture from fridge and let come to room temperature before using.
Preheat oven to 400 °F. Butter an 8x8-inch square baking pan. Line with parchment paper and butter the parchment.
In a medium mixing bowl, whisk/sift the all-purpose flour, baking powder, and salt together. Set aside.
In a large mixing bowl, whisk together the melted butter, oil, brown sugar, honey, and eggs until thoroughly combined.
Add buttermilk mixture to the bowl and whisk until incorporated. Stir in the flour mixture until no pockets of flour remain.
Spread batter into prepared pan and bake 28-30 minutes, or until golden brown and toothpick comes out clean. Rotate halfway through baking time if needed for even browning.
Remove from oven and immediately brush with 1-2 tablespoons honey.
Serve warm or room temperature with salted butter and honey.
Keywords: honey cornbread, sweet cornbread, moist cornbread,
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