A touch of honey adds the perfect amount of sweetness to this from-scratch cornbread recipe. Perfect as a side dish for BBQs and holidays, the family will love this easy recipe!
Preheat the oven to 400 degrees F and spray a 9x9-inch baking pan with nonstick spray; set aside.
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt; set aside.
In a medium bowl, beat together the eggs, buttermilk, melted butter, honey, and vanilla extract.Then add in the sour cream until fully combined.
Add the wet ingredients to the dry ingredients, mixing just until combined.
Transfer the batter to the prepared baking pan and bake for 23 to 25 minutes until a toothpick comes clean when inserted into the center.
Slice the two tablespoons of salted butter into 4 or 5 slabs and place them on the top of the cornbread and cover with aluminum foil for 5 minutes to melt.
Enjoy or store in an airtight container for up to 4 days.
Notes
If serving warm, use a plastic knife for clean cuts.
Plain yogurt can be used in place of sour cream.
I like that this recipe isn’t super crumbly like some cornbreads are, at least not to start, it will dry out a little bit as the days go by.
The honey, buttermilk, and sour cream keep the bread moist and slightly dense.
I have never tested this recipe without buttermilk and don’t believe that regular milk or cream would be a good substitution for it.
Topping the cornbread with butter and aluminum foil allows the butter to melted and seep into the bread making the top slightly salty while the base is lightly sweet from the honey.