Menu
breads / recipes

Browned Butter Honey Cornbread

Cornbread is one of my favorite things. Fluffy, sweet cornbread that’s almost like cake, specifically. Not really down with the thick, savory kind that sticks the roof of your mouth.

I eat it with everything from chili to fried chicken. Below is a recipe for one of my favorite variations, drizzled with honey and baked in the same cast iron skillet you use to brown your butter.

If you don’t have or don’t want to use a cast iron skillet (why tho?), this cornbread can also be made in a regular 9″ baking pan or into muffins or loaves.

It’s pretty versatile, but you may need to adjust the baking time. If it’s golden brown but you’re not sure it’s cooked throughout, stick a toothpick down the middle: it should come out clean.

Alternatively, you can just jiggle the pan a bit: the center(s) should be firmly set. Tent with foil and continue to cook if needed.

Brush the top with butter and/or drizzle with more honey when you remove it from the oven. I recommend giving it a couple of minutes before slicing, but I never do that myself so…

Check out the video tutorial for this recipe on IGTV, and follow me at @deepfriedhoney for more photos and videos.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Browned Butter Honey Cornbread


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Description

Sweet, fluffy cornbread baked in browned butter, drizzled with honey. 


Scale

Ingredients

  • 1/2 cup unsalted butter (melted)
  • 2 tbsp salted butter
  • 2 eggs
  • 1 cup buttermilk (shaken)
  • 2/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 375ºF. Combine buttermilk and baking powder; set aside.

  2. Melt the unsalted butter over medium heat in a 10.25″ cast iron skillet, then remove from heat and let cool slightly.
  3. In a bowl, add cornmeal, flour, and salt. Stir together with a fork.
  4. In a separate bowl beat your eggs until no streaks remain, then whisk in sugar. Whisk in buttermilk mixture, then melted butter.
  5. Place your skillet back on the burner, over medium-low heat. Add salted butter and begin to brown, stirring frequently.
  6. Pour your wet ingredients into the dry and combine thoroughly, until only small lumps remain. 
  7. When the butter is browned, pour your batter directly into the skillet. Use a silicone spatula to smooth the batter out so it’s evenly distributed, without disturbing the edges. Drizzle with honey.
  8. Bake on the middle rack for 20-25 minutes. It should be golden brown, and a toothpick or cake tester inserted in the center should come out clean.

Notes

If you’re not using a skillet, skip the butter browning steps and grease your pans how you normally would (non-stick spray, oil). Rub the salted butter over the top after baking, or omit it.

  • Category: Side Dish
Recipe Card powered byTasty Recipes

4 Comments

  • Jade
    February 19, 2020 at 7:58 pm

    How many eggs do you use??

    Reply
  • Mauricia
    June 24, 2020 at 11:18 am

    If your cast iron is half the size of the one in the recipe do you cut the ingredients in half also?

    Reply

Leave a Reply

44 Shares
Pin43
Share1
Tweet
More