How to Make Quick and Easy Buttery Honey Cornbread Recipe

*How to Make Quick and Easy Buttery Honey Cornbread Recipe*
Craving something warm, sweet, and buttery? This quick and easy Buttery Honey Cornbread recipe is the perfect side dish for any meal! Moist, golden, and packed with flavor

🍯 Buttery Honey Cornbread Recipe (with Real Corn)
🧂 Ingredients:
– 1 cup all-purpose flour (sifted)
– 1 cup granulated sugar
– 1 tbsp baking powder
– ½ tsp salt
– 1 cup finely ground yellow cornmeal
– ¼ cup honey
– 2 large eggs
– 1 cup milk
– ¼ cup unsalted butter, melted
– 1 cup sweet creamed corn (canned)

📝 Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add in the cornmeal and mix thoroughly. Set dry mixture aside.
4. In a separate bowl, whisk together honey, eggs, milk, and melted butter until well combined.
5. Gradually add the dry ingredients into the wet mixture — add half first, whisk gently, then add the other half.
6. Fold in 1 cup of sweet creamed corn and mix gently until combined.
7. Grease a glass baking dish (or any preferred pan) with butter-flavored non-stick spray.
8. Pour in the batter and smooth it out evenly. Don’t over-mix or over-handle.
9. Bake at 350°F for 20–25 minutes or until golden and a toothpick comes out clean.

➤ Tip: Check at 15 minutes if your oven runs hot.
10. Remove from oven and immediately glide a piece of butter over the hot cornbread to soak in that flavor.
11. Let it rest slightly, cut into squares, and serve warm.

✨ Optional:
This cornbread is amazing with chili, greens, or served as-is with extra honey on top!

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Be sure to cook. Welcome back to another episode of Be sure Sure to Cook. Today we’re going to be making a homemade honey cornbread using real corn. So stay tuned and let’s do this. Okay, we’re going to start off with all of our dry ingredients. So let’s start it off. We’re going to be using one cup of allpurpose flour. And I’m just going to sift it a little bit. One cup of sugar. This is 1 tbsp of baking powder. Make sure you get all your baking powder because if you leave any out, it could really affect the rising of your cornbread. A/ teaspoon of salt. Okay, now I’m going to whisk this up. Then I’m going to use one cup of finally grated cornmeal. You can’t have cornbread without cornmeal. And I’m going to whisk this also. Making sure I get this evenly in here. Okay, this is finally. I’m going to set this to the side. Let’s do our wet ingredients. Okay. In this bowl, I’m going to mix honey. 1/4 cup of honey. I got to hold my hand. I don’t want this to fall. There we go. I’m going to crack two eggs. This time, I am looking at my eggs while I crack them. Okay. The second egg, one cup of the milk. This is the 1/4 cup of unsalted butter. With that whisk, I’m going to mix all of this up. Getting those eggs beatated up in there. It’s a little tough. Gotta get that honey worked up in there. Get that out of the bottom. You gotta really whisk that up. Okay, I’m adding a little bit of my dry ingredients in, like half. And I’m going to whisk it up until it gets incorporated. And I add the other half. Then I’mma add the other half. And I’m going to whisk this up till it gets incorporated. And then now it is a little I’m going to add a cup of cream sweet corn. That’s my secret. Then I’m going to mix this all up together. Making sure I get it all in there. That sugar and everything’s in there. And once this looks great, I’m going to grease my pan, which it looks great to me. Okay. Hey, I got a glass baking pan, which I just love glass baking pans. I think it comes out. You can see the brownness of it at the bottom. That’s just my thing. I just got a kick for glass, but you can use any pan you want. I prefer glass. I just like it better. Anyway, I’m going to spray this with a non-stick butter spray because guess what? It’s a butter cornbread and it has to be butter because it’s cornbread. I’m going to take my batter and I’mma put my batter in here. And guys, don’t really over stir that a lot because you don’t want to keep stirring until it just fluffs up. I had already preheated my oven to 350. It’s been preheated for hours now because I was making something else. So, it’s 350. It’s going in a in a 350° for about 20 to 25 minutes. If your oven cooks faster, look at it about 15 minutes. Check it. Just keep checking it every 15 minutes until it’s done. Here we go. Our cornbread. Check it every 15 minutes. Okay, I got me some butter for the cornbread. And all I’m going to do is just roll it around on this hot pan. Okay, now we’re going to cut our cornbread. A big slice or a little slice. I’m just going to cut a nice corn of that cornbread. Don’t forget, guys, it’s got corn in here and it’s going to be delicious. a nice slice of moist cornbread. Now, this is real homemade cornbread using corn. And it’s a cream corn. You want to get a sweet cream corn. So, follow the recipe and you’ll have wonderful cornbread for your friends, your family, and your guests or whoever comes over. Please like, share, and subscribe to my YouTube channel because guess what? I didn’t make this cornbread alone. You and me, we made this together. And if you come back, we can make plenty more dishes. Hey guys, see you next time. Bye.