Description
This Honey Glazed Cornbread is unbelievably delicious. It’s super fluffy and moist. My favorite part is the buttery, sweet honey glaze on top.
Ingredients
Scale
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup milk
- 1/2 cup 0% fat plain greek yogurt
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
Honey Glaze
- 1 tablespoon unsalted butter
- 1 tablespoon honey
Instructions
- Preheat the oven to 375°F. Line an 8×8 inch baking pan with parchment paper. Lightly spray with oil to prevent sticking.
- In a bowl, whisk together the cornmeal, flour, baking powder, and sea salt. Set aside.
- In another bowl, whisk together the milk, greek yogurt, egg, butter, and honey until fully combined.
- Mix the dry ingredients into the wet ingredients using a silicone spatula or wooden spoon until just combined. Do not overmix.
- Pour the batter into the parchment lined baking pan. Bake for 20-25 minutes, or until the center is set and a toothpick comes out with only a few crumbs.
- Allow to cool for 10 minutes. In the meantime, make the honey glaze. In a small saucepan, heat the butter and honey over low heat, stirring until melted and combined. Brush over the cornbread. Cool for an additional 10 minutes before cutting and serving.
Notes
Don’t over-mix the batter. Over-mixing will create a tough and dense texture instead of a light and fluffy one. Mix the dry ingredients into the wet ingredients until just barely combined.
Once cooled, store in an airtight container at room temperature for 2 days, refrigerate for 3-4 days, or freeze for up to 3 months.
Serve with your favorite soups or chilis. Cornbread is also a great side dish for holidays like Thanksgiving, Christmas, or Easter.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 piece
- Calories: 121
- Sugar: 6.3 g
- Sodium: 64.6 mg
- Fat: 4.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 18.6 g
- Fiber: 0.8 g
- Protein: 2.8 g
- Cholesterol: 21.7 mg