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Honey Butter Cornbread Casserole
Caroline

Honey Butter Cornbread Casserole

This Honey Butter Cornbread Casserole is soft, slightly sweet, and savory with jalapeño, cheddar, and green onions, finished with a rich honey butter glaze baked right into the top.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk, room temperature
  • 2 large eggs, lightly beaten
  • 1/4 cup unsalted butter, melted
  • 1 jalapeño, seeded and finely diced
  • 1/4 cup sliced green onions
  • 1/2 cup shredded sharp cheddar cheese
  • freshly ground black pepper, to taste
  • 1/4 cup honey
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp vanilla extract

Equipment

  • 9-inch square baking dish
  • mixing bowls
  • whisk and spatula
  • measuring cups and spoons
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9-inch square baking dish.
  2. Whisk together cornmeal, flour, baking powder, and salt in a mixing bowl.
  3. In a separate bowl, combine buttermilk, eggs, and melted butter.
  4. Gently mix wet ingredients into dry ingredients until just combined.
  5. Fold in jalapeño, green onions, cheddar cheese, and black pepper.
  6. Transfer batter to prepared dish and bake for 20–25 minutes until golden and set.
  7. Whisk honey, softened butter, and vanilla until smooth.
  8. Brush glaze over hot cornbread and return to oven for 5–7 minutes.
  9. Let rest briefly, then slice and serve warm.

Notes

This casserole doubles easily for gatherings and freezes well when sliced into portions. Bacon, roasted corn, or extra cheese make great add-ins. Best served warm.