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Southern Honey Butter Cornbread

A delightful blend of sweet and savory, this cornbread is perfect for family gatherings, complementing savory dishes, or as a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Southern
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional) For a hint of heat
Wet Ingredients
  • 1 cup buttermilk Can substitute with regular milk mixed with vinegar or lemon juice
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/3 cup honey Plus additional for drizzling
  • 1/2 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat the oven to 400°F. Lightly grease a mini muffin tin with cooking spray or softened butter.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly blended.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, and honey until smooth and uniform.
  4. Pour wet ingredients into the dry and stir gently until just combined, avoiding overmixing.
  5. Fold melted butter into the batter. If desired, add cayenne pepper for subtle heat.
  6. Spoon batter into mini muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 15-20 minutes until the tops are golden and a toothpick inserted comes out clean.
  2. While baking, mix remaining melted butter with extra honey until smooth for drizzling.
  3. Remove the tin from the oven and cool poppers for 5 minutes before removing them from the tin.
  4. Drizzle warm poppers with honey butter before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.