Texas Cornbread with Honey Butter
Buttery cornbread with a honey-lime glaze, served with a side of creamy black bean soup and crispy bacon. This southern-inspired mexican 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
Instructions
- 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.
- 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.
- 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.
- Step 4: For the glaze, mix 2 tbsp honey, 1 tsp lime zest, and 1 tbsp milk. Brush over warm cornbread.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas Cornbread with Honey Butter take to make?
Total time is about 70 minutes (40 min prep + 30 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 Texas 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 cornmeal from drying out.
Can I substitute ingredients in Texas 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 Texas 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 Texas Cornbread with Honey Butter?
Southern mexican 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.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
