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Glazed Savory Carrot and Herb Cornbread

A moist, vibrant cornbread packed with fresh carrots and savory herbs, finished with a glistening honey-butter glaze and cool sour cream.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Side Dish, Snack
Cuisine: American, Autumn
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cornbread Batter
  • 1.5 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 2 cups grated carrots freshly grated
  • 2 eggs large
  • 1 cup buttermilk
  • 0.5 cup unsalted butter melted
  • 2 tbsp honey
Topping & Glaze
  • 3 tbsp unsalted butter melted
  • 1 tbsp honey
  • 1 tbsp fresh parsley chopped
  • 0.5 cup sour cream for serving

Equipment

  • Mixing bowls
  • 8x8 baking pan
  • Box Grater
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease an 8x8 inch baking pan.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and pepper.
  3. In a separate bowl, whisk eggs, buttermilk, melted butter, honey, and fresh herbs. Stir in grated carrots.
  4. Combine wet and dry ingredients, stirring until just moistened. Do not overmix.
  5. Pour batter into pan and bake for 25-30 minutes until a toothpick comes out clean.
  6. Whisk glaze ingredients together and brush over the hot cornbread immediately after removing from oven.
  7. Allow to cool slightly in the pan for 10 minutes before slicing.
  8. Serve squares warm with a dollop of sour cream and extra fresh herbs.

Notes

Use freshly grated carrots for maximum moisture. Store in an airtight container.