Easy Cornbread Recipe You’ll Want Every Holiday!

I will teach you how to make soft, moist, and lightly sweet cornbread with the most irresistible honey butter topping that tastes just like a restaurant favorite!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

CORN BREAD INGREDIENTS:
► 1 ½ cups flour (190 g)
► 1 ½ cups yellow cornmeal (240 g) or fine cornmeal (180 g)
► ½ cup light brown sugar, packed (85 g)
► 2 tsp baking powder (aluminum-free)
► ½ tsp baking soda
► ½ tsp sea salt
► 8 Tbsp unsalted butter, melted & cooled (113 g)
► ¼ cup neutral oil (canola, avocado, or light olive)
► 1 cup warm whole milk (100–110˚F)
► ½ cup sour cream
► 3 large eggs, room temp

HONEY BUTTER TOPPING:
► 4 Tbsp unsalted butter, melted & cooled
► 3–4 Tbsp honey (to taste)

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/cornbread-recipe/
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▲ Silicone spatula set (similar): https://amzlink.to/az0qtjenShfsz
▲ Pastry brush (for honey butter topping): https://amzlink.to/az0cMXWAAUuhV
▲ Cooling rack: https://amzlink.to/az0AOhCjQS6QL

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⏱️TIMESTAMPS⏱️
▶ 0:00 Intro
▶ 0:15 Initial Prep
▶ 0:25 Dry Mix
▶ 1:00 Wet Mix
▶ 1:30 Combine Batter
▶ 1:45 Rest Batter
▶ 2:00 Bake Cornbread
▶ 2:35 Honey Butter Topping
▶ 3:40 Serve & Taste

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#natashaskitchen #restaurantcopycatcornbread #cornbread

I have been chasing the
perfect texture for cornbread, and I finally nailed it. And
this is a copycat version of my favorite restaurant, cornbread,
and I’m craving cornbread, so let’s get started. Also you’re gonna love what I
put on top of it. Preheat your oven to 400 degrees
Fahrenheit, then line a nine by nine inch square baking dish to
easily line your pan. Simply snip through the corners of your
parchment paper, and it will fit perfectly into your pan. Now
we’re going to make the cornbread mixture into your
mixing bowl. Add all purpose flour and cornmeal. Use regular
or finely ground cornmeal. Just avoid coarsely ground or it can
be gritty. Also add packed light brown sugar. This is so
satisfying. It’s like kinetic sand. Sift through the brown
sugar lightly with your hands, just to make sure there aren’t
any clumps. Now add baking powder, baking soda and salt.
There goes that nail that was better. Whisk that together
until it’s combined, and if you see any large clumps of sugar,
you can break those up in a second mixing bowl, you’ll need
some melted and cooled butter. What I like to do is to
partially Melt the butter in the microwave. Then I’ll whisk that
up until it’s completely melted and at the same time partially
cooled. Now add the rest of your liquid ingredients. We have our
oil, also some warm milk, and you’ll need some sour cream. And
this is the only ingredient that doesn’t need to be warm, it can
be room temperature or right out of the fridge. Also add three
large room temperature eggs, and I do like to crack these in a
separate dish, just to make sure I don’t have any eggshells, add
it in and whisk until it’s all combined. Good ASMR, now just
pour your wet ingredients into your dry ingredients and whisk
until you don’t see any dry streaks. Stop mixing as soon as
it comes together. You don’t want to over mix this or your
cornbread can become dense. This next step is important. Let the
cornbread batter sit at room temperature for 10 minutes. This
helps to hydrate the cornmeal and ensures your cornbread turns
out soft and moist. Pour the batter into your prepared baking
dish and spread it evenly to the edges. Now bake in the center of
your preheated oven at 400 degrees Fahrenheit for 25 to 30
minutes. You’ll know it’s done when the
top is golden, and if you insert a toothpick into the center, it
will come out clean the sweet smell of cornbread in my
kitchen, it’s so good. And while it’s still hot and just out of
the oven, you want to brush it with a honey butter. So I’ve got
some melted butter here, and that’s unsalted. And then I’m
going to add you can do three to four tablespoons of honey,
depending on how sweet you like your cornbread. But this is
important to do while it’s still hot. You can also serve this
with my whipped honey butter has some cinnamon in it. It’s so
good and that’s kind of restaurant style. Or you could
do both. You should just do both. Mix that together. It will
blend easier if the butter is still warm and melted, but we
want those two to combine, and they will eventually. Okay,
we’re gonna move that to a more stirring friendly dish. I am
making a mess. You listen to my suggestion. When you listen to
your husband much better. You’re gonna spread that warm honey
butter over the top of your hot cornbread Yummers, and it’s
gonna absorb it into the top layer, and it’s gonna be
incredible. You guys don’t skip this step. It’s so good. Okay,
now we’re gonna let it cool slightly and serve it while it’s
warm, because this is so good warm, but also even the next
day, if you reheat it a little bit, okay, time to cut into
this, because it is calling my name and I do like big, generous
pieces, so soft. This smells so good. Okay, I’m gonna get the
biggest slice for me. Take the side piece fine, because then I
get, like, that caramelized edge. You see that? Uh huh, uh
huh. Let’s serve this up. And I know we put honey butter on top,
but I can’t resist adding more, so that’s what I want to do. I
like to put the butter on while the cornbread is still warm, so
then it gets kind of melty onto the cornbread. Get a nice little
pat of butter there, and a drizzle more of honey, because
can’t resist Look at that. It’s so beautiful. Oh, it’s so
beautiful. It’s like one of the prettiest things in nature is
honey, a generous drizzle. Because the cornbread itself
here is not overly sweet, and I’m digging in I can’t wait any
longer. Oh, and it just goes through so smooth, you can tell
this is super soft and moist, getting my belly. Wow, this could be breakfast
with a cup of coffee. The texture is so good because we
let that batter rest for 10 minutes, kind of hydrates the
cornmeal so it’s not gritty, but it still has really good
texture. Could actually taste like a cornbread. So good.
Anyway, try it. I know you’re gonna love it. And if you have
any recipe requests for me, let me know. Also let me know where
you guys spotted Sharky, because the first person that spots
Sharky in a live Premiere will get a gift card. I’m gonna go
enjoy the rest of this because I see my butter is slowly melting
down. Looks so good. Okay. Adios, bye. Everyone. Love you.
Hmm, it’s so tender, it’s a thing of beauty. I want coffee.
Let’s do coffee number two, hmm.