Honey-Kissed Cornbread

The Secret to the Moisture

Most cornbread falls victim to being too dry or crumbly. This recipe solves that with two specific “pro-moves”:

• The Extra Egg Yolk: Adding an additional yolk provides extra fat and emulsifiers, creating a rich, “velvet” crumb that stays moist for days.
• The Butter-Oil Blend: While butter provides that classic flavor we all love, the addition of oil ensures the bread stays soft even after it cools down.

Pro-Tips for Success

• The 10-Minute Rest: Don’t skip Step 3! Letting the batter sit for 5–10 minutes before baking allows the cornmeal to hydrate. This softens the “grit” and results in a much more tender texture.
• Avoid Overmixing: When combining the wet and dry ingredients, stir until just combined. Overmixing develops gluten in the flour, which can make the cornbread tough instead of fluffy.
• The Golden Finish: For a truly professional look and taste, melt 2 tablespoons of butter and brush it over the top the second it comes out of the oven. It creates a beautiful glisten andaks deep into the crust.

Delicious Pairings

• The Comfort Classic: Serve warm alongside a big bowl of Chicken Enchilada Soup or a hearty chili.
• BBQ Companion: This is the ultimate side for Sweet Heat Pork Skewers or smoked ribs.
• Breakfast Style: Toast a slice the next morning and top it with a poached egg and a drizzle of hot honey.
• Sweet Treat: Whip up some Homemade Honey Butter (half butter, half honey, a pinch of salt) to slather on while the bread is still steaming.

Storage & Reheating

• Storage: This cornbread keeps beautifully at room temperature for 2 days or in the fridge for up to 5 days if wrapped tightly in plastic wrap.
• Reheating: To get that “just-baked” experience, wrap a square in a damp paper towel and microwave for 15 seconds, or toast it in a pan with a little bit of butter for a crispy edge.

Print Recipe

0 Add to Favorites

Ryan Johnson's Cookbook

Honey-Kissed Cornbread

Author: admin Cooking Method: Baking Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Cooking Temp: 350  F

Ingredients

Scale

1/2x 1x 2x 3x

• ³⁄₄ cup Yellow Cornmeal (ground)
• 1 cup Flour
• ¹⁄₂ cup Sugar
• 2 Tablespoons Honey
• 2 teaspoons Baking Powder
• ¹⁄₂ teaspoon Salt
• 4 Tablespoons Butter (melted)
• ¹⁄₄ cup Oil (canola, vegetable, olive)
• 1 cup Milk (whole, 2%, or buttermilk)
• 1 large Egg
• 1 large Egg Yolk

Instructions

1. Preheat the oven to 350 degrees. Line a 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan with parchment paper or grease or spray with non-stick cooking spray. Even if I am using parchment paper, I lightly spray with non-stick cooking spray. For this recipe, I use a 8×8-inch baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add melted butter, oil, milk, honey, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.
3. Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.
4. Pour the batter into the prepared pan. Bake for 24–30 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don't want to overbake cornbread.
5. Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter or honey or homemade honey butter. An optional step is to melt 2-3 Tablespoons of butter and brush on the top of the cornbread when you remove it from the oven. This adds moisture and buttery flavor.