Korean Honey Butter Cornbread with Fleur de Sel
A tender, moist cornbread infused with honey and butter, finished with a subtle Korean-inspired honey butter glaze and a sprinkle of fleur de sel. The combination of sweet honey and delicate sea salt creates a sophisticated flavor that elevates classic cornbread into something special. Perfect warm with coffee or as a side to breakfast.
- Prep
- 12 min
- Cook
- 28 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- 1 cornbread loaf (8 slices)
Steps
Before you start
- Preheat oven to 400°F (200°C) and place a 9-inch (23 cm) cast iron skillet inside to heat for at least 10 minutes
- Allow eggs to reach room temperature for fluffier cornbread
- Have all wet ingredients measured and combined before mixing with dry ingredients
Mix dry ingredients
- In a medium mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, and kosher salt.
- Set aside.
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Ready when: Dry ingredients are evenly combined with no lumps
Tip: Whisk the mixture well to ensure the baking powder is evenly distributed for uniform rise
Combine wet ingredients
- In a large mixing bowl, whisk together the room-temperature eggs, buttermilk, honey, and melted butter until well combined and slightly frothy.
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Ready when: Mixture is smooth and homogeneous with no streaks of honey
Tip: Room-temperature eggs incorporate more easily and create a fluffier cornbread
Combine wet and dry
- Pour the dry ingredients into the wet ingredients and fold together gently with a wooden spoon until just combined.
- Do not overmix; some small lumps are okay.
- The batter should be thick and slightly lumpy.
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Ready when: Dry ingredients are just incorporated; batter is thick and slightly lumpy
Tip: Overmixing develops gluten and makes the cornbread tough and dense instead of tender and crumbly
Prepare hot skilletOven 400°F / 205°C
- Carefully remove the preheated cast iron skillet from the oven.
- Add 1 tablespoon butter and swirl to coat the bottom and sides evenly.
- The skillet and butter should be very hot and sizzling.
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Ready when: Butter is melted and coats the entire skillet; skillet is too hot to touch
Tip: A properly greased and preheated skillet creates a golden, crispy crust on the cornbread
Pour and bakeOven 400°F / 205°C
- Carefully pour the batter into the hot, buttered skillet and smooth the top gently.
- Place in the preheated 400°F (200°C) oven and bake for 25–28 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the top is golden brown.
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Ready when: Top is golden brown; toothpick inserted in center comes out clean or with a few moist crumbs
Tip: Do not open the oven door during the first 15 minutes, as drafts can cause the cornbread to sink
Make honey butter glaze
- While the cornbread bakes, combine 3 tablespoons honey and 2 tablespoons butter in a small saucepan over medium heat.
- Stir until the butter is melted and the mixture is smooth and warm, about 1–2 minutes.
- Remove from heat.
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Ready when: Butter is melted and honey is fully incorporated
Tip: Keep the glaze warm but not boiling so it sets with a glossy, even finish
Cool and glaze
- Remove the cornbread from the oven and let it rest in the skillet for 2–3 minutes.
- Using a pastry brush or the back of a spoon, immediately brush the warm honey butter glaze over the entire top surface of the warm cornbread, letting it soak in.
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Ready when: Glaze is absorbed and top has a shiny, golden finish
Tip: Apply the glaze while the cornbread is still warm so it absorbs into the crumb for better flavor
Finish with fleur de sel
- While the glaze is still wet and glistening, sprinkle the fleur de sel evenly over the top of the cornbread.
- Let cool in the skillet for 5 minutes, then turn out onto a wire rack or serving board to cool slightly.
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Ready when: Fleur de sel is visible on top; cornbread pulls away from skillet edges
Tip: Fleur de sel adds a delicate, mineral crunch and brightens the sweetness—do not use coarse salt
Good to know
Tips
- Korean honey butter (called goguma mattang glaze) traditionally combines honey and butter; this cornbread adapts that flavor profile by incorporating the honey into the batter and finishing with a honey butter glaze
- The cast iron skillet is essential for achieving the signature crispy, golden crust; preheat it thoroughly so the batter sizzles immediately
- Fleur de sel should be sprinkled on the glaze while it is still wet so the delicate crystals adhere; it adds sophistication and cuts the sweetness
- Serve warm or at room temperature; the cornbread is best eaten fresh but reheats beautifully with a light warming in the oven
Make ahead
The batter can be prepared up to 2 hours ahead and refrigerated, though baking powder begins to lose effectiveness after 30 minutes; bake from chilled batter, adding 1–2 minutes to the bake time. The baked cornbread keeps well at room temperature and reheats beautifully, making it ideal for preparing the day before serving.
Storage & reheating
Store wrapped in foil at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 4 days. Freeze wrapped in plastic wrap and foil for up to 1 month. Reheat wrapped in foil in a 300°F (150°C) oven for 8–10 minutes until warm
Substitutions
- buttermilk → whole milk mixed with 1 tablespoon fresh lemon juice or white vinegar (let sit 5 minutes before using). Creates a similar tangy flavor and tender crumb, though slightly less tender than buttermilk
- fleur de sel → Maldon sea salt. Similar delicate texture and mineral finish; use the same amount
- honey → maple syrup or agave nectar. Provides similar sweetness and moisture; maple adds earthy notes, agave is more neutral
- unsalted butter → 9×5-inch (23×13 cm) loaf pan or 8-inch (20 cm) round cake pan, greased and lined with parchment. Reduces the crispy crust but still produces tender cornbread; bake time may be 1–2 minutes longer
