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Cornbread with a Honey Butter Swirl

GOIN' OUT WEST
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Dessert, Side Dish
Servings 12

Ingredients
  

Dry Ingredients:

  • 2 1/2 cups Cornmeal
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1 1/4 teaspoon Baking Soda
  • 2/3 cup Sugar

Wet Ingredients (Mixer Bowl):

  • 5 Eggs
  • 2/3 cup Extra Light Olive Oil or Vegetable Oil
  • 2 1/2 cups Organic Soy Yogurt See notes for substitutions
  • 2 1/2 cups Creamed Corn

Honey Butter Swirl:

  • 1 3/4 cup Earth Balance See notes for substitutions
  • 1/2 cup Raw Honey

Instructions
 

  • Prepare the Pan: Grease your baking pan or muffin tins generously. This recipe can be made in any shape you prefer—jumbo muffins, mini muffins, or a loaf. Just be sure to grease well!
  • Mix Dry Ingredients: In a large bowl, combine the cornmeal, baking powder, salt, baking soda, and sugar. Sift together to ensure even distribution.
  • Whisk Wet Ingredients: In a mixer bowl, beat the eggs, olive oil, and soy yogurt together until smooth. Add in the creamed corn and continue mixing until fully incorporated.
  • Combine Wet and Dry Ingredients: Slowly add the sifted dry ingredients into the wet mixture, stirring gently until fully combined. The batter should be thick and smooth, with a slight texture from the cornmeal.
  • Bake the Cornbread: Preheat your oven to 375°F (Convection Bake setting). Bake for about 10 minutes, then reduce the temperature to 325°F and bake for an additional 15–20 minutes, or until a toothpick comes out clean from the center. Alternatively, you can bake at a consistent 350°F for about 30–40 minutes, depending on your oven.
  • Make the Honey Butter: While the cornbread is baking, prepare the honey butter swirl. In a bowl, beat together the Earth Balance (or your dairy-free butter) and raw honey until light and fluffy. You can use a hand mixer for a smoother consistency.
  • Serve the Cornbread: Once baked, let the cornbread cool slightly before serving. For an extra touch of deliciousness, pipe or spread the honey butter generously on top. If you made a loaf, slice and grill each side lightly for a crispy, golden edge before adding the honey butter to melt in-to the warm bread.

Notes

Tips & Variations:
  • Of course you can swap out the dairy-free ingredients with full on dairy! Replace the Earth Balance with real Butter, and replace the Dairy Free Yogurt with Sour Cream or any Yogurt!
  • Serving Suggestions: This cornbread is perfect as a side dish for chili, soups, or BBQ, but it also makes a sweet treat for breakfast or dessert.
  • For a Grilled Twist: If you baked your cornbread in a loaf pan, slice it and grill it lightly on both sides for a crispy, caramelized edge. The honey butter will melt beautifully into the warm bread, creating a melt-in-your-mouth experience.
  • This recipe makes a LOT because it never lasts long in our house and is perfect for gatherings. Cut the recipe in half if you desire.
  • Makes 12 Jumbo Muffins (or more), or two big loaf pans.
 
Enjoy the Comfort of Homemade Cornbread with a Sweet Honey Butter Swirl!
This recipe brings together the perfect balance of savory and sweet, all while being gluten-free and dairy-free. Whether you're serving it at a family dinner or sharing it with friends at a gathering, this cornbread will be the star of the show. Pair it with your favorite tunes and enjoy the sweet aromas filling your kitchen!
Keyword Dairy Free, Gluten Free, Muffins