Here’s how to whip up this crowd-pleaser step by step:

First up, preheat the oven to 400°F (200°C). This gives your cornbread the heat it needs to rise properly. A hot oven also helps create that lovely golden crust everyone loves.

Grease an 8-inch square baking dish (or a skillet, if you’re feeling adventurous) with butter or cooking spray. I often find that a good non-stick surface makes a world of difference!

In a large mixing bowl, combine the melted butter and honey. Whisk in the eggs, milk, and vanilla extract until combined. The mixture should be somewhat thick but still smooth. You’re setting the base for that incredible cornbread!

In another bowl, whisk together the flour, cornmeal, baking powder, salt, and cinnamon. Make sure there are no clumps. You want a finely blended mixture here. This step ensures all the leavening agents work their magic evenly.

Pour the dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing—it’s okay if there are small lumps. Those will disappear as the bread bakes!

Spread the batter into the prepared baking dish. Pop it into your preheated oven and bake for 20 to 25 minutes, or until the top is lightly golden and a toothpick comes out clean from the center.

Let it cool for about 10 minutes before slicing. Enjoy it warm, possibly slathered in butter, with your favorite accompaniment!