This decadent Honey Butter Glazed Cornbread is spongy and buttery with a delicate sweetness. It's almost cakelike in texture, not dry or crumbly like some other cornbread, making it a wonderful breakfast treat, snack, side dish or even dessert.
Place a rack in the middle of the oven and preheat the oven to 350°F. Line a 9-by-13-inch baking pan with aluminum foil or parchment paper and lightly spray with pan spray.
Stir together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together the eggs. Melt the butter and immediately whisk into eggs in a slow stream. Whisk in the milk, buttermilk, and oil. Then whisk in the dry ingredients just until combined.
Scrape the batter into the pan and bake for 30 to 35 minutes, or until a tester inserted in the center comes out clean.
While cornbread is baking make the glaze. Melt the butter in a medium saucepan. Add the water and honey and whisk until blended.
When the cornbread is done, remove it from oven and poke holes all over the bread, about ½ inch apart, with a toothpick. Brush with the glaze (it will seem excessive but use all of it) and allow to cool completely before cutting into squares and serving. Store at room temperature in an airtight container.
I've tested this honey butter cornbread recipe with the full amount of glaze and also with half. While both are good, using the full amount of glaze keeps the cornbread moist even longer. It will seem like a lot of glaze as you brush or blot it over the top, but it will absorb into the cornbread and distribute nicely.
You can line your pan with either foil or parchment paper. I like to use either to help lift the cornbread out of the pan and transfer to a cutting board. Be very careful when removing it from the pan so it doesn't crack or break in the middle. It helps to have an extra pair of hands to hold the opposite ends if you do this. You can also cut the cornbread directly in the pan if you prefer.