Southern Honey Butter Cornbread (Printable Version)

Moist Southern cornbread with honey butter drizzle and a subtle spicy kick, soft and golden baked to perfection.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk
07 - 1/4 cup vegetable oil
08 - 2 large eggs
09 - 1/3 cup honey
10 - 1/2 cup unsalted butter, melted

→ Topping

11 - Additional honey for drizzling

→ Optional

12 - 1/2 teaspoon cayenne pepper

# Step-by-Step Guide:

01 - Preheat the oven to 400°F. Lightly grease a mini muffin tin with cooking spray or softened butter.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly blended.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, and honey until smooth and uniform.
04 - Pour wet ingredients into the dry and stir gently until just combined, avoiding overmixing.
05 - Fold melted butter into the batter. If desired, add cayenne pepper for a subtle heat.
06 - Spoon batter into mini muffin cups, filling each about two-thirds full.
07 - Bake for 15–20 minutes until tops are golden and a toothpick inserted comes out clean.
08 - While baking, mix remaining melted butter with extra honey until smooth for drizzling.
09 - Remove tin from oven and cool poppers for 5 minutes before removing them from the tin.
10 - Drizzle warm poppers with honey butter before serving.

# Additional Notes:

01 - Avoid overmixing to maintain a tender crumb.

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