Grammy's Kitchen · Cornbread · Honey Butter Cornbread
One of 53 cornbread recipes we measured
from cookieandkate.com
87 cooks on cookieandkate.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 102% |
| total sugar | 126% | 47% |
| egg | 83% | 83% |
| leavener | 6% | 7% |
| salt | 5% | 2% |
| liquid | 203% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 114 g | 1/2 cup (1 stick) unsalted butter |
| 1 1/2 cups cornmeal, medium-grind or finer* | |
| 180 g | 1 1/2 cups white whole wheat flour, regular whole wheat flour or all-purpose flour |
| 9 g | 1 1/2 teaspoons fine sea salt |
| 8 g | 2 teaspoons baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 150 g | 3 large eggs, at room temperature** |
| 227 g | 2/3 cup honey or maple syrup |
| 366 g | 1 1/2 cups milk of choice (regular cow’s milk, almond or oat milk, etc.), at room temperature |
| Optional serving suggestions: additional butter, honey or jam |
Method: 6 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is a winner!! We've made it so many times over the last year and I made a small modification to make it easier for me: I melt the butter and mix it directly into the batter, then pour the batter into a parchment-lined 9x13 inch metal baking dish. I” — a cook, 5.0★
“I make these GF/VG in a muffin pan using King Arthur Baking Company Gluten-free Measure For Measure Flour, Bob's Red Mill Egg Replacers, and oat milk and they always turn out GREAT! Thank you for this recipe! Note - when I tried them egg free in a square p” — a cook, 5.0★