Honey Butter Cornbread
Easy Honey Butter Cornbread has honey and butter, greek yogurt, and is made in one bowl! It's super moist and NOT crumbly.
Servings: 16 slices
Calories: 133kcal
Equipment
Ingredients
- 1 cup milk
- 1 cup greek yogurt
- 2 eggs
- ⅓ cup melted butter 80g
- ⅓ cup honey
- 1 cup corn meal 155g
- 1-½ cups flour 200g
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon, optional
For the Honey Butter:
- ½ cup salted butter softened
- ⅓ cup honey
Instructions
- Preheat the oven to 400 F. Spray 9X9 inch baking dish with cooking spray.
- In a mixing bowl, combine milk, greek yogurt, eggs, melted butter, and honey. Whisk together for a minute or two until the mixture is smooth.
- On top of the liquid ingredients add corn meal, flour, salt, and baking powder last. (Optional: add cinnamon) Mix gently until ingredients are combined and no flour pockets are left, but don’t overmix.
- Pour into 9X9 in. baking dish and bake at 400 F. for 20-25 min, or until inserted toothpick comes out clean.NOTE: Dark pans will take closer to 20 minutes to bake, glass and ceramic pans will take longer, closer to 25 minutes.
- Cool for 10 minutes before slicing and serving. Cooling to room temperature will help slices to be more even.
For the Honey Butter:
- Mix softened butter and honey together in a small bowl with a whisk or fork until well combined and smooth. Spread generously on sliced cornbread!
Notes
For cornbread muffins: make batter as directed, then scoop into muffin tins to about ¾ full. Bake for 10-12 minutes or until inserted toothpick comes out clean.
Store in airtight container at room temperature for up to 3 days. Best served warm with honey butter!
Freeze for up to 3 months once cooled.
Nutrition
Calories: 133kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 201mg | Potassium: 89mg | Fiber: 1g | Sugar: 7g | Vitamin A: 173IU | Vitamin C: 0.04mg | Calcium: 83mg | Iron: 1mg
