Baked Regional Cornbread with Honey Butter
Warm, tender cornbread made with regional cornmeal, served with sweet honey butter for a classic comforting side. This general-inspired vegetarian ready in about 35 minutes pairs regional yellow cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup regional yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 2 tbsp granulated sugar
- 1 cup whole milk
- 1 large egg
- 4 tbsp, melted plus 2 tbsp softened unsalted butter
- 2 tbsp honey
Instructions
- Step 1: Preheat oven to 400°F and grease an 8-inch square baking pan with 1 tbsp melted unsalted butter.
- Step 2: In a large bowl, whisk together 1 cup regional yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp sea salt, and 2 tbsp granulated sugar until evenly combined.
- Step 3: In a separate bowl, whisk 1 cup whole milk with 1 large egg and 4 tbsp melted unsalted butter until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Step 5: Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Step 6: While warm, mix 2 tbsp softened unsalted butter with 2 tbsp honey until creamy. Serve the cornbread slices spread with honey butter.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Regional Cornbread with Honey Butter take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Regional Cornbread with Honey Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep regional yellow cornmeal from drying out.
Can I substitute ingredients in Baked Regional Cornbread with Honey Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Regional Cornbread with Honey Butter for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Regional Cornbread with Honey Butter?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
