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Holiday Cornbread with Honey butter

Holiday Cornbread with Honey Butter

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8 thick slices

Equipment

  • 9x5-inch loaf pan This size gives you that classic loaf shape, perfect for slicing and gifting. You can also use an 8x8 square pan if you're not going for the loaf look.
  • Mixing bowls You’ll need at least two: one for dry ingredients and one for wet.
  • Whisk For incorporating ingredients evenly.
  • Rubber spatula Helps fold in ingredients without overmixing.
  • Electric mixer (optional) Can be used for whipping the honey butter to a fluffier texture.
  • Wire Rack For cooling your cornbread evenly without sogginess.

Ingredients
  

For the Cornbread

  • 1 cup yellow cornmeal medium grind for texture
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract

For the Honey Butter

  • 1/2 cup unsalted butter softened
  • 3 tablespoons honey
  • Pinch of sea salt optional

Optional Add-ins

  • 1/2 cup corn kernels fresh or thawed frozen
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh rosemary or thyme for a savory twist

Instructions
 

Step 1: Preheat and Prep

  1. Start by preheating your oven to 375°F (190°C). Grease your loaf pan generously with butter or nonstick spray. You can also line it with parchment paper for easier removal.

Step 2: Mix Dry Ingredients

  1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This helps distribute the leavening evenly throughout the batter.

Step 3: Combine Wet Ingredients

  1. In another bowl, whisk the buttermilk, eggs, melted butter, oil, and vanilla extract until smooth. Make sure the buttermilk and eggs are at room temperature to avoid curdling the butter.

Step 4: Mix it Together

  1. Pour the wet mixture into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. If you’re adding corn kernels, cheese, or herbs, fold them in now. Avoid overmixing to keep the texture light.

Step 5: Bake

  1. Pour the batter into the prepared loaf pan, smoothing the top. Bake for 35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 6: Cool

  1. Let the cornbread rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This helps the bread firm up and slice more cleanly.

Step 7: Make the Honey Butter

  1. While the bread cools, whip the softened butter with honey and a pinch of salt until fluffy. You can do this by hand or with an electric mixer. Store in the fridge if making ahead, but bring it to room temp before serving.

Step 8: Serve

  1. Slice thick pieces of cornbread and slather generously with honey butter while still slightly warm. The sweetness will seep into the warm crumb—pure holiday magic.