Best Browned Butter Honey Cornbread Recipes

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HONEY BUTTER CORNBREAD



Honey Butter Cornbread image

Make the best homemade cornbread with this easy recipe! It's fluffy on the inside, crisp around the edges, and full of delicious honey-butter flavor. Recipe yields one large skillet of cornbread (see recipe notes for alternate baking vessel options).

Provided by Cookie and Kate

Categories     Baked goods

Time 45m

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter
1 1/2 cups cornmeal, medium-grind or finer*
1 1/2 cups white whole wheat flour, regular whole wheat flour or all-purpose flour
1 1/2 teaspoons fine sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 large eggs, at room temperature**
2/3 cup honey or maple syrup
1 1/2 cups milk of choice (regular cow's milk, almond or oat milk, etc.), at room temperature
Optional serving suggestions: additional butter, honey or jam

Steps:

  • Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on-we want it to get bubbly and lightly browned, but not burnt).
  • Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
  • Pour the liquid into the dry mixture, and stir just until moistened through (we'll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
  • Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
  • Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving-perhaps with extra butter, honey or jam on the side.
  • This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.

Nutrition Facts : ServingSize 1 of 16 slices, Calories 200 calories, Sugar 12.9 g, Sodium 268.9 mg, Fat 7.8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 30.3 g, Fiber 2.1 g, Protein 4.5 g, Cholesterol 52 mg

BROWN BUTTER AND HONEY CORNBREAD



Brown Butter and Honey Cornbread image

Provided by Dan Langan

Categories     side-dish

Time 45m

Yield one 8-square cornbread (about 12 servings)

Number Of Ingredients 13

Nonstick cooking spray
1 stick (4 ounces) unsalted butter
1 cup (140 grams) stone-ground yellow cornmeal
1 cup (125 grams) all-purpose flour
1/3 cup (65 grams) sugar
2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup sour cream
1/3 cup (100 grams) honey
1/4 cup water
1 tablespoon vegetable oil
2 large eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.
  • Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl and let cool.
  • Meanwhile, place the cornmeal, flour, sugar, baking powder, salt and baking soda in a medium bowl. Whisk to combine and set aside.
  • When the brown butter is cool, add the sour cream, honey, water, vegetable oil and eggs. Whisk together to combine.
  • Make a well in the center of the dry ingredients with a spoon or rubber spatula, then pour in the liquid ingredients. Stir just until combined. Pour the batter into the prepared pan.
  • Bake until the crust is golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes.

BROWN BUTTER HONEY CORNBREAD



Brown Butter Honey Cornbread image

This Honey Child Brown Butter Cornbread recipe will be some of the best cornbread to grace your supper table. Filled with the flavors of brown butter and honey, its sure to be a family favorite. For something different, I chose to pre-grill hotdogs, then layer them in cornbread, then baking as directed. When done, sliced and topped with chili- almost like a Chili Corn Dog, was kid approved

Provided by Bonnie G 2

Categories     Quick Breads

Time 45m

Yield 1 skillet, 6 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/4 cup white sugar
1 cup buttermilk
1/2 cup honey
1/4 cup salted butter
2 large eggs
1 teaspoon vanilla extract
1/4 cup canola oil

Steps:

  • 1.Preheat Oven to 400 degrees.
  • 2.In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.
  • 3.In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
  • 4.Slowly add wet mixture to dry mixture and mix together until well combined.
  • 5.Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.
  • 6.Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.

Nutrition Facts : Calories 459, Fat 19.6, SaturatedFat 6.4, Cholesterol 84, Sodium 324.4, Carbohydrate 65.9, Fiber 2.1, Sugar 33.8, Protein 7.4

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