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Honey Butter Glazed Cornbread

This sweet, buttery moist cornbread is the easiest thing to throw together on a busy weeknight. It's the perfect balance of moist + crumbles. You won't be reaching for the nearest glass of water because there is nothing dry about it. The honey butter glaze topping melts into the nooks and crannies and makes it even more decadent. FYI This is the cornbread we use for my cornbread stuffing.
5 from 2 votes
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Ingredients
  

  • 1 C flour
  • 1 C cornmeal
  • 2/3 C sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 C milk 2% or higher fat
  • 1/3 C salted butter melted
  • 8 tbsp Kerrygold salted butter softened
  • 6 tbsp honey

Instructions
 

  • Mix the dry ingredients together to a bowl then add all the wet ingredients to the same bowl. Whisk using a hand whisk until the lumps are almost all gone.
  • Add to a buttered 9" cake pan. Bake on 400 for 20 minutes. Check at 20 and put back in if a toothpick doesn't come out clean.
  • While the cornbread bakes mix the softened butter and honey together.
  • Remove cornbread from the oven. While the cornbread is warm, cut the pieces and slather on the honey butter so it melts all into the cornbread. Reserve the extra honey butter to spread on pieces once the bread cools down.

Notes

Salted Kerrygold butter in the honey butter is a must. 
Tried this recipe?Let us know how it was!