Prepping the Honey Butter Glaze

• In a small saucepan over low heat, melt the butter until fully liquid.

• Gradually stir in the honey until well combined.

• Remove from heat and set aside. (If desired, you can melt butter and honey in the microwave in a microwave‑safe bowl in 20‑second bursts, stirring in between.)

Prepare Oven and Pan

• Preheat your oven to 400 °F (about 200 °C).

• Grease a 13×9‑inch baking pan (or cast‑iron skillet) with butter or nonstick spray.

Mix the Dry Ingredients

• In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.

Mix the Wet Ingredients

• In another bowl, combine milk, creamed corn, vegetable oil, and eggs. Mix until uniform.

Combine Wet and Dry

• Make a well (a small depression) in the center of the dry ingredients.

• Pour the wet mixture slowly into the well, gently stirring from the center outward until everything is just blended. Avoid overmixing.

Bake and Glaze

• Pour the batter into your greased pan, smoothing the top.

• After about 20 minutes of baking, remove the pan briefly and brush the top generously with the honey butter glaze.

• Return to the oven and bake for an additional 10–15 minutes, until golden brown and a toothpick inserted in the center comes out clean (or with just a few moist crumbs).

• Total bake time ≈ 30–35 minutes.

Cool & Serve

• Let the cornbread rest (cool slightly) in the pan for 10‑15 minutes before cutting.

• Serve warm, ideally with extra honey butter on the side.