Protein Flour Co.

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PFC Honey Cornbread & Honey Butter

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PFC Honey Cornbread & Honey Butter

Protein Flour Co.
This PFC Honey Cornbread is made with a blend of ProteinFlour Co. flour and cornmeal, creating a delicious, gluten-conscious cornbreadthat still tastes like classic comfort food. It’s sweet, tender, and just denseenough to feel homemade, but fluffy enough to enjoy on its own. With added protein and a touch of honey, this recipe is perfect for pairing with chili, soups, or enjoying as a snack—especially when you top it with the simple honey butter recipe included below.
Print Recipe
Servings 12 Muffins

Equipment

  • 1 8×8 Baking Pan

Ingredients
  

Honey Cornbread

  • 1 cup Protein Flour Co. flour
  • 1 cup cornmeal
  • 1/2 cup sugar for sweetness similar to Krusteaz-style honey cornbread
  • 1/4 cup honey
  • 1 cup milk
  • 2 large eggs
  • 1/2 tablespoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 –2 tablespoons oil vegetable, canola, or melted butter; use 2 tablespoons for extra moisture

Honey Butter

  • 2 tablespoons salted butter softened
  • Honey to taste (start with 1–2 tablespoons)
  • A pinch of ground cinnamon or more, to taste
  • A small splash of vanilla extract optional, but delicious

Instructions
 

Honey Cornbread Instructions

  • Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking pan for a thicker, fluffier cornbread. You can use a 9×9 pan, but the cornbread will bake thinner and slightly more dense.
  • In a medium bowl, whisk together the dry ingredients: Protein Flour Co. flour, cornmeal, sugar, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together the wet ingredients: milk, eggs, honey, oil (or melted butter), and vanilla extract until well combined.
  • Pour the wet mixture into the bowl with the dry ingredients. Stir just until everything is combined and smooth—avoid overmixing.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake at 400°F for 18–22 minutes, checking at around 18 minutes. The cornbread is done when the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow the cornbread to cool slightly before slicing. Serve warm, ideally with honey butter on top.

Honey Butter instructions

  • . In a small bowl, add the softened salted butter.
  • Stir in the honey, cinnamon, and vanilla extract (if using).
  • Mix until smooth and well combined. Taste and adjust sweetness or cinnamon level as desired.
  • Serve immediately with warm PFC Honey Cornbread, or refrigerate in an airtight container until ready to use.

Notes

  • For extra moisture and tenderness, use the full 2 tablespoons of oil or melted butter.
  • f you prefer a slightly less sweet cornbread, you can reduce the sugar to 1/3 cup while keeping the 1/4 cup of honey.
  • This recipe works well as muffins too—bake in a greased or lined muffin tin at 400°F for about 12–14 minutes.