Honey-Drizzled Sweet Cornbread with Buttery Crust

Recipe Collection: Side Dish

Honey-Drizzled Sweet Cornbread with Buttery Crust brings warmth to any meal with its rich flavors. This vegetarian American classic features a perfect balance of sweetness from honey and a buttery texture, enhanced by tender corn kernels. Ideal for family gatherings or holiday feasts, it pairs beautifully with soups, stews, or can be enjoyed on its own.

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Overview

This elevated version of Maryanne's classic cornbread is a delightful blend of sweet and savory flavors. With a touch of honey drizzled over a buttery crust, this cornbread is perfect for any occasion, from family dinners to holiday feasts. The addition of corn kernels adds texture and a burst of sweetness, making it a standout side dish.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 50 minutes

Ingredients

• 3 Cups biscuit baking mix
• 1 Cup white sugar
• 2.5 Teaspoons (tsp) baking powder
• 1 Cup yellow cornmeal
• 3 Large eggs
• 1.25 Cups whole milk
• 1 Cup unsalted butter, melted
• 2 Cups frozen corn kernels, drained
• 2 Tablespoons (tbsp) honey, to taste
• 0.5 Teaspoons (tsp) kosher salt

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan with butter for added flavor.
2. In a large mixing bowl, combine the biscuit baking mix, sugar, baking powder, cornmeal, and kosher salt. Mix well to ensure even distribution of the dry ingredients.
3. In a separate bowl, whisk together the eggs, milk, and melted butter until the mixture is creamy and smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to maintain a light texture.
5. Fold in the thawed corn kernels, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
7. Drizzle the honey over the top of the batter for a sweet, caramelized finish.
8. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Allow the cornbread to cool slightly in the pan before slicing. Serve warm, optionally with a side of butter and a touch of Tabasco® Hot Pepper Jelly for a spicy kick.

Enjoy your homemade Honey-Drizzled Sweet Cornbread with Buttery Crust!