Grammy's Kitchen Β· Cornbread Β· Cornbread Recipe with Honey Butter
One of 53 cornbread recipes we measured
from natashaskitchen.com
17 cooks on natashaskitchen.com rate it 5.0β .
Every ingredient resolved to grams, expressed against the recipe's own base β next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 125% | 102% |
| total sugar | 100% | 47% |
| brown sugar share of total sugar | 100% | 0% |
| egg | 83% | 83% |
| leavener | 6% | 7% |
| salt | 2% | 2% |
| liquid | 199% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 180 g | 1 1/2 cups all-purpose flour |
| 1 1/2 cups yellow cornmeal (medium grind) (or fine yellow cornmeal*) | |
| 106 g | 1/2 cup packed light brown sugar |
| 8 g | 2 tsp aluminum-free baking powder |
| 2 g | 1/2 tsp baking soda |
| 3 g | 1/2 tsp fine sea salt |
| 114 g | 8 Tbsp unsalted butter (melted and cooled*) |
| 54 g | 1/4 cup neutral-flavored baking oil (such as canola, avocado, light olive oil, etc.) |
| 244 g | 1 cup whole milk (warm (100-110 ΜF)) |
| 115 g | 1/2 cup sour cream |
| 150 g | 3 large eggs (at room temperature) |
| 57 g | 4 Tbsp unsalted butter (melted and cooled) |
| 74 g | 3-4 Tbsp honey (adjust to taste) |
Method: 6 steps, published by natashaskitchen.com β open the original β or use bake mode for a follow-along with a screen that stays on.
βIt wasn't in the recipe book, well it is now. Still got one blank page in your cook book π Which other recipe of yours should take pride of place? Delicious, just as it but we will try to pair it with something more savoury. From UK so cornbread is a new expeβ β a cook, 5.0β
βThis was very good. I've made and eaten cornbread my whole life usually not sweet but this was exceptional. I tried a piece with honey and butter warmed. But this is really good cold and without the honey butter. My husband loved it. Thank you!β β a cook, 5.0β