Honey Butter Cornbread

This cornbread is my favourite. We use browned butter for optimum flavour and honey (maple syrup works too) for sweetness.  

– ½ cup (1 stick) unsalted butter – 1 ½ cups cornmeal, medium-grind or finer* – 1 ½ cups white whole wheat flour, regular whole wheat flour or all-purpose flour – 1 ½ teaspoons fine sea salt – 2 teaspoons baking powder – ½ teaspoon baking soda – 3 large eggs, at room temperature** – ⅔ cup honey or maple syrup – 1 ½ cups milk of choice (regular cow’s milk, almond or oat milk, etc.), at room temperature – Optional serving suggestions: additional butter, honey or jam


Heat oven to 375°F. After 5–13 minutes, 12-inch cast iron skillet butter should be bubbling and lightly browned.  


Step 1

Put cornmeal, flour, salt, baking powder, and soda in a big bowl. Reserve blended. Blend honey and eggs in a medium bowl

Step 2

We'll stir dry ingredients after liquids moisten them. Using oven mitts to remove hot skillet. Cover sides with inch-high butter.  

Step 3

Mix batter with melted butter. Scrape the batter from the bowl into the hot skillet with a spatula.  

Step 4

Bread should be springy, brown around the edges, and have a clean toothpick inserted in the centre after 25–30 minutes.   

Step 5

Using oven mitts, set the pan on a cooling rack. After chilling for 5 minutes, add butter, honey, or jam.  

Step 6

Cornbread keeps 3 days at room temperature or 1 week in the fridge unopened. 3-month freeze. Gently reheat before serving.  

Step 7

Also See

How To Make Oat Flour