Honey Butter Cornbread

5 from 1 vote

Easy Honey Butter Cornbread has honey and butter, greek yogurt, and is made in one bowl! It's super moist and NOT crumbly.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: slices

Calories: 133kcal

Author: Sara Smith | Eat Dessert Snack

Equipment

1 muffin scoop

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