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Quick Summary
Tender, sweet cornbread with sour cream and a honey butter glaze. Bake it in a hot 10-inch skillet or a 9-inch square pan.
Category: Fall Comfort Food, Recipes, Side Dishes | By: Matt Price, Mr. Make It Happen
This sweet honey butter cornbread bakes up tender in the middle with golden edges and a glossy finish. You can make it in a preheated 10-inch cast-iron skillet or a 9-inch square pan. Serve it warm alongside a bowl of white chicken chili.
Why this cornbread works
The sour cream and extra egg yolk give the crumb richness, while a short 10-minute rest lets the cornmeal hydrate. Preheating the skillet helps the edges brown; a square pan works too if you prefer easy-to-cut pieces. This is a sweet cornbread, with sugar in the batter and an optional honey butter glaze.
Tips for tender cornbread
- Spoon and level the flour so the batter does not get too dense.
- Fold the wet and dry mixtures just until combined. Overmixing can toughen the crumb.
- Give the batter its 10-minute rest before baking.
- Start checking at 23 minutes. A few moist crumbs on the toothpick are fine; wet batter is not.
- Let the bread cool 10–15 minutes so the slices hold together.
Skillet or square pan?
For a skillet, preheat the empty 10-inch pan with the oven, then carefully melt a tablespoon of butter in it before adding the batter. For a 9-inch square pan, grease it and keep it at room temperature. Either way, bake at 400°F until the center is set.
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Sweet Honey Butter Cornbread
Ingredients
Cornbread
- 1 ½ cups fine yellow cornmeal
- 1 cup all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 2 large eggs
- 1 large egg yolk
- 1 cup whole or 2% milk
- ½ cup full-fat sour cream
- ½ cup unsalted butter melted and slightly cooled
- 1 tablespoon butter for the pan
Honey Butter Glaze
- 2 tablespoons butter melted
- 1 tablespoon honey
Instructions
- Heat the oven to 400°F. Put an empty 10-inch cast-iron skillet in the oven as it heats. If using a 9-inch square baking pan instead, grease it and leave it at room temperature.
- Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk the eggs, extra yolk, milk, sour cream, and melted butter until smooth.
- Fold the wet ingredients into the dry ingredients just until combined. Rest the batter for 10 minutes.
- Carefully remove the hot skillet, add 1 tablespoon butter, and swirl to coat. Immediately pour in the batter. If using a square pan, pour the batter into the prepared pan.
- Bake for 25–30 minutes, checking at 23 minutes. The center should spring back lightly and a toothpick should come out with a few moist crumbs but no wet batter. If using a thermometer, the center should reach 200–205°F.
- Cool for 10–15 minutes before slicing. Mix the 2 tablespoons melted butter with 1 tablespoon honey and brush over the warm cornbread.
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