Grammy's Kitchen · Cornbread · Honey Butter Cornbread (Moist, Buttery & Eas
One of 53 cornbread recipes we measured
7 cooks on everythingjustbaked.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 187% | 102% |
| total sugar | 232% | 47% |
| brown sugar share of total sugar | 100% | 0% |
| egg | 111% | 83% |
| leavener | 16% | 7% |
| salt | 5% | 2% |
| liquid | 204% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 1/4 cups fine yellow cornmeal | |
| 90 g | 3/4 cup all-purpose flour |
| 12 g | 1 tbsp baking powder |
| 2 g | 1/2 tsp baking soda |
| 4 g | 3/4 tsp salt |
| 57 g | 1/4 cup melted salted butter |
| 54 g | 1/4 cup neutral oil ((canola, vegetable, or light olive oil)) |
| 113 g | 1/3 cup honey |
| 53 g | 1/4 cup light brown sugar, packed |
| 100 g | 2 large eggs (room temp) |
| 184 g | 3/4 cup buttermilk, room temp |
| 38 g | 1/4 cup canned creamed corn |
| 4 g | 1 tsp vanilla extract (optional) |
| 14 g | 1 tbsp salted butter ((for greasing the cast iron skillet) ) |
| 43 g | 3 tbsp salted butter (softened) |
| 42 g | 2 tbsp honey |
| Optional: pinch flaky salt |
Method: 7 steps, published by everythingjustbaked.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I had everything I needed to make this cornbread except for creamed corn so I headed to the store to get it and I’m glad I did. My 9- and 11- year old daughter and son asked for seconds of this crumbly, sweet goodness. I had 2 pieces too. I’ve never done the p” — a cook, 5.0★
“Tried this recipe and it blew my usual cornbread out of the water. My family will accept nothing less than this on chili night now. I do replace the all purpose flour with corn flour. Probably doesn't make much of a difference, I just need to use up my corn fl” — a cook, 5.0★