Texas Cornbread with Honey Butter

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Buttery cornbread with a honey-lime glaze, served with a side of creamy black bean soup and crispy bacon. This Mexican recipe, ready in about 70 minutes, pairs 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 300 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 cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 eggs
• 1/4 cup, melted butter
• 2 tbsp honey
• 1 tsp lime zest
• 1 can (15 oz), drained black beans
• 1 small, diced onion
• 1 tsp chili powder
• 4 oz, cooked and crumbled bacon
• 1/4 cup sour cream

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Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, mix 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, and 1/2 tsp salt.
2. Step 2: In another bowl, whisk 1/2 cup milk, 1 egg, and 1/4 cup melted butter. Pour into the dry ingredients and stir until just combined.
3. Step 3: Pour batter into a greased 8x8-inch baking dish. Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
4. Step 4: For the glaze, mix 2 tbsp honey, 1 tsp lime zest, and 1 tbsp milk. Brush over warm cornbread.
5. Step 5: Meanwhile, in a pot, simmer 1 can black beans with 1/2 cup water, 1 diced onion, and 1 tsp chili powder for 10 minutes. Top with crumbled bacon and a dollop of sour cream.