Description
This homemade cornbread is soft, moist, tender, and lightly sweet, with a beautiful golden crust. Made with yellow cornmeal, sour cream, and butter, it is the perfect side dish for BBQs, holiday dinners, soups, and comfort-food meals. The delicious honey butter brushed over the warm cornbread makes every bite extra special.
Ingredients
For the Cornbread
- 1½ cups all-purpose flour
- 1½ cups yellow cornmeal, medium or fine grind
- ½ cup packed light brown sugar
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 8 tablespoons unsalted butter, melted and cooled
- ¼ cup neutral-flavored oil, such as canola or avocado oil
- 1 cup whole milk, warmed to 100–110°F
- ½ cup sour cream
- 3 large eggs, at room temperature
For the Honey Butter Topping
- 4 tablespoons unsalted butter, melted and cooled
- 3–4 tablespoons honey, adjusted to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a 9×9-inch square baking dish with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, oil, warm milk, sour cream, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until no dry flour remains, taking care not to overmix.
- Let the batter rest at room temperature for 10 minutes to allow the cornmeal to absorb moisture.
- Transfer the batter to the prepared baking dish and spread it evenly.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cornbread bakes, combine the melted butter and honey in a small bowl. Stir until smooth.
- Remove the cornbread from the oven and immediately brush the honey butter generously over the warm surface.
- Let it cool slightly before slicing into squares. Serve warm for the best flavor and texture.
Notes
- Serve warm: Enjoy with chili, BBQ ribs, roasted chicken, soups, stews, or holiday meals.
- Extra honey butter: Serve additional honey butter on the side for anyone who enjoys a sweeter finish.
- Keep it moist: Avoid overbaking, as this can make the cornbread dry and crumbly.
- Room-temperature storage: Store cooled cornbread in an airtight container for up to 2 days.
- Refrigerator storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly and freeze in a freezer-safe bag for up to 3 months for best quality.
- Reheating: Warm individual slices in the microwave for about 15–25 seconds or heat in a 300°F (150°C) oven until warmed through.
- Make-ahead tip: Bake the cornbread a day ahead and store it covered. Reheat gently and brush with a little extra honey butter before serving.