Side Dish: United States – Utah (Rocky Mountain United States) – Utah Cornbread

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (140 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1 tsp (6 g) fine salt
- 2 large eggs, approx. 3 1/2 oz (100 g) total
- 1 cup (240 ml) whole milk
- 2 tbsp (30 ml) honey
- 4 tbsp (56 g) unsalted butter, melted, plus extra for pan
- 1 tsp (5 ml) vanilla extract (optional, for extra sweetness depth)

Optional Honey Butter (for serving)
- 4 tbsp (56 g) unsalted butter, softened
- 2 tbsp (30 ml) honey
- Pinch of salt

Show original ingredient measurements

- 1 cup (140 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1 tsp (6 g) fine salt
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) whole milk
- 2 tbsp (30 ml) honey
- 4 tbsp (56 g) unsalted butter, melted, plus extra for pan
- 1 tsp (5 ml) vanilla extract (optional, for extra sweetness depth)

Optional Honey Butter (for serving)
- 4 tbsp (56 g) unsalted butter, softened
- 2 tbsp (30 ml) honey
- Pinch of salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A slightly sweet, tender corn bread loaf typical of Utah home kitchens, enriched with a touch of honey and butter for a soft crumb and golden crust. Serve warm alongside stews, barbecue, or as a table bread with honey butter.

Regional Notes:
Utah Cornbread tends toward a sweeter, lighter profile than traditional Southern corn breads, often using a modest amount of granulated sugar and honey to suit local tastes. This regional version emphasizes a tender crumb (a bit of all-purpose flour and milk) and a buttery finish rather than the very dry, savory cornbread found in some neighboring regions.

1. Preheat oven to 425°F (220°C). Place an 8-inch (20 cm) cast-iron skillet or an 8x8-inch (20 x 7 7/8 in (20 cm)) square baking pan in the oven to heat while you mix the batter. Lightly butter the inside of a cold pan if you prefer not to preheat the pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk the eggs, milk, honey, melted butter, and vanilla (if using) until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix. The batter should be fairly thick but pourable; scrape down the sides to incorporate all dry streaks.
5. Carefully remove the hot skillet or pan from the oven (use oven mitts). If using a hot skillet, add about 1 tsp (5 ml) butter to the skillet and swirl to melt and coat. Pour the batter into the hot skillet or prepared pan and smooth the top with a spatula.
6. Bake for 18–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If using a preheated cast-iron skillet, the edges will be crisp and deeply golden.
7. Remove from oven and let rest 5–10 minutes in the pan, then transfer to a wire rack or slice directly in the skillet. Serve warm.
8. To make the optional honey butter: beat softened butter with honey and a pinch of salt until smooth; serve alongside warm slices of cornbread.

Short Description:
A slightly sweet, tender corn bread loaf typical of Utah home kitchens, enriched with a touch of honey and butter for a soft crumb and golden crust. Serve warm alongside stews, barbecue, or as a table bread with honey butter.

Regional Notes:
Utah Cornbread tends toward a sweeter, lighter profile than traditional Southern corn breads, often using a modest amount of granulated sugar and honey to suit local tastes. This regional version emphasizes a tender crumb (a bit of all-purpose flour and milk) and a buttery finish rather than the very dry, savory cornbread found in some neighboring regions.

1. Preheat oven to 425°F (220°C). Place an 8-inch (20 cm) cast-iron skillet or an 8x8-inch (20 x 20 cm) square baking pan in the oven to heat while you mix the batter. Lightly butter the inside of a cold pan if you prefer not to preheat the pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk the eggs, milk, honey, melted butter, and vanilla (if using) until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix. The batter should be fairly thick but pourable; scrape down the sides to incorporate all dry streaks.
5. Carefully remove the hot skillet or pan from the oven (use oven mitts). If using a hot skillet, add about 1 tsp butter to the skillet and swirl to melt and coat. Pour the batter into the hot skillet or prepared pan and smooth the top with a spatula.
6. Bake for 18–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If using a preheated cast-iron skillet, the edges will be crisp and deeply golden.
7. Remove from oven and let rest 5–10 minutes in the pan, then transfer to a wire rack or slice directly in the skillet. Serve warm.
8. To make the optional honey butter: beat softened butter with honey and a pinch of salt until smooth; serve alongside warm slices of cornbread.