Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
Cornbread
- 2 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 cup white granulated sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 2 tablespoon honey
- 1/2 cup oil (canola or vegetable)
- 1 1/4 cup milk, room temperature
- 3 large eggs, room temperature
Honey Butter
- 1/2 cup unsalted butter, room temperature
- 3 tablespoon honey
- 1/8 teaspoon salt
Directions
Cornbread
- Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 pan with baking non stick spray. Line the bottom and 2 sides with parchment paper and spray again. Melt the butter in the microwave and let it cool fro 5 minutes.
- In a large mixing bowl, mix the butter, honey, oil, milk, and eggs. Add in flour, cornmeal, sugar, baking powder, and salt. Mix until just combined.
- Pour batter into pan. Bake for 30 to 40 minutes. It will be lightly golden brown on top.
- Let the cornbread cool in the pan for 15 minutes.
Honey Butter
- Using a mixer with a whisk attachment, beat butter, honey, and salt. The butter HAS to be room temperature in order to mix well.
- Beat for 3 minutes. It will be light and fluffy. Spread on top of cornbread.