Cornbread with Honey Butter
Irresistibly moist and sweet cornbread topped with honey butter
Average Rating:
5 / 5, 3 votes

Prep Time: 10 Minutes Minutes
Bake/Cook Time: 30-35 Minutes Minutes


Corn Bread:


1 cup (152g)                CornMeal

1 1/3 cup (152g)          Steve‚Äôs GF Cake Flour Blend

2 teaspoon                   BakingPowder

1/2 teaspoon                BakingSoda

1 teaspoon (6g)           Salt

3 tablespoon                Honey

1 tablespoon (13g)      Sugar

2                                  LargeEggs

1/3 cup                        Oil

1 1/8 cup (9 oz.)          Milk


Honey Butter:


1 stick (4oz)                unsaltedbutter (softened)

2 tablespoon                honey



  1. Pre-heat the oven to 350F.

  2. In a medium size bowl,combine all dry ingredients and mix well.

  3. In a stand mixer, beat theeggs and oil together using the whisk attachment.

  4. Slowly add the dryingredients to the mixture and continue to whisk. The mixture will become dryand crumbly.

  5. Slowly add the milk in 1/4 cupincrements until the batter is smooth and loose.

  6. Pour the batter in an 8-inchsquare pan or 3-lbs loaf pan. Bake at 350F for 30-35 minutes.



  1. Mix the softened butter withthe honey. This will make a wonderful spread for the cornbread.

    • For whipped honey butter,just use the whisk attachment in your electric stand mixture and mix. Stop whenthe honey is incorporated with the butter with a light and fluffy texture.



Reviewed on 1/26/2021 by Angel S
I tried other recipes but this one is a keeper.

Reviewed on 10/11/2022 by Helene
This is a simple and delicious recipe. I added a half teaspoon of xanthan gum as I find it helps texture when using Steve's flours, but I'm not sure you'd actually need it. Will definitely make again!

Reviewed on 10/11/2022 by Helene
Updated to add: note that the recipe as given doesn't tell you when to add the honey. I added it after the milk and it turned out fine.

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