Easy Cornbread Recipe You’ll Want Every Holiday!

I will teach you how to make soft, moist, and lightly sweet cornbread with the most irresistible honey butter topping that tastes just like a restaurant favorite! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ CORN BREAD INGREDIENTS: ► 1 ½ cups flour (190 g) ► 1 ½ cups yellow cornmeal (240 g) or fine cornmeal (180 g) ► ½ cup light brown sugar, packed (85 g) ► 2 tsp baking powder (aluminum-free) ► ½ tsp baking soda ► ½ tsp sea salt ► 8 Tbsp unsalted butter, melted & cooled (113 g) ► ¼ cup neutral oil (canola, avocado, or light olive) ► 1 cup warm whole milk (100–110˚F) ► ½ cup sour cream ► 3 large eggs, room temp HONEY BUTTER TOPPING: ► 4 Tbsp unsalted butter, melted & cooled ► 3–4 Tbsp honey (to taste) 🖨 PRINT RECIPE HERE: https://natashaskitchen.com/cornbread... 📖 ORDER MY COOKBOOK HERE: https://amzlink.to/az0vR1N8PiUPw ⭐️TOOLS, USED IN THIS VIDEO (affiliate): ▲ 9×9-inch square baking dish: https://amzlink.to/az09ptiZFRN7O ▲ Parchment paper sheets or rolls: https://amzlink.to/az0uaxCRjlBbQ ▲ Oven Mitts: https://amzlink.to/az081T9R93s30 ▲ Large Whisk: https://amzlink.to/az0hFjrGadoZq ▲ Silicone spatula set (similar): https://amzlink.to/az0qtjenShfsz ▲ Pastry brush (for honey butter topping): https://amzlink.to/az0cMXWAAUuhV ▲ Cooling rack: https://amzlink.to/az0AOhCjQS6QL ALWAYS IN MY KITCHEN (affiliate): ►See ALL TOOLS in our Shop: https://amzlink.to/az0eAEWDMABAC ►Javelin Pro Thermometer: https://amzlink.to/az0ngl67IOPnt ►My Favorite Cutting Board: https://amzlink.to/az0Wq8oQ19uRP ►Hand Mixer: https://amzlink.to/az0pyXgX6NEaM ►Favorite Blender: https://amzlink.to/az0edeFiMDZ5P ►Food Processor: https://amzlink.to/az0VpLsYgbKx5 ►Glass Bowls: https://amzlink.to/az0pL0KwmB4yH ►Kitchen Scale: https://amzlink.to/az0EQbKni8vXb ►Glass Storage Containers: https://amzlink.to/az0Rk76ieqQ1K ►Knife Block Set: https://amzlink.to/az0zfn1h7Nn1u ►Our Dinnerware Set: https://amzlink.to/az0QlUNrpIy94 ►My White Apron: https://amzlink.to/az0faFt8CxaQy ⏱️TIMESTAMPS⏱️ ▶ 0:00 Intro ▶ 0:15 Initial Prep ▶ 0:25 Dry Mix ▶ 1:00 Wet Mix ▶ 1: