Honey Glazed Corn Bread Recipe
Make Honey Glazed Corn Bread Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cornbread Batter
Honey Glaze
Optional Add-ins / Garnish
Method
Prepare and Bake Cornbread
- 1
Preheat and prep
Preheat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it heats to warm the pan (this helps form a crisp edge). Lightly butter the pan (about 1 teaspoon) or grease it with 1 tablespoon of the melted butter.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and 1/2 teaspoon fine sea salt until evenly combined.
- 3
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the two eggs until blended. Add the whole milk, plain yogurt (or buttermilk), and 4 tablespoons melted butter. Whisk until smooth and homogenous.
- 4
Mix batter
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine. If batter seems very thick, add up to 1 tablespoon more milk to reach a pourable but thick consistency.
- 5
Bake
Carefully remove the preheated skillet or pan from the oven. If using a skillet, add 1 teaspoon of melted butter and swirl to coat. Pour the batter into the hot pan and use an offset spatula to level the top. Place in the oven and bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 6
Make and Apply Honey Glaze
- 7
Prepare glaze
While the cornbread bakes (or during the 5-minute rest), combine 1/4 cup honey, 2 tablespoons unsalted butter, 1 teaspoon fresh lemon juice, and 1/8 teaspoon fine sea salt in a small saucepan. Warm gently over low heat, stirring, until the butter is melted and the honey is fluid and slightly thinned—about 1–2 minutes. Do not boil; just warm to combine.
- 8
Brush glaze onto cornbread
Using a pastry brush or spoon, evenly brush about half of the warm honey glaze over the hot cornbread while it's still in the pan. The heat will help the glaze soak into the top and edges. Reserve the remaining glaze for serving.
- 9
Finish cooling and serve
Let the glazed cornbread rest for another 5–7 minutes so the glaze sets slightly. If desired, brush the remaining glaze across the sliced top just before serving for extra shine and sweetness. Sprinkle optional chopped chives or thyme and a light dusting of coarse sea salt if using. Slice into 8 wedges (if using a 9-inch skillet) or 9 squares (if using 8x8 pan) and serve warm.