This honey cornbread is soft, tender, and just sweet enough thanks to a little honey stirred right into the batter. It is the perfect side for chili night, a pot of soup, or any cozy family dinner when you want something simple and comforting.
For even more easy cornbread options, try this Southern cornbread, Jiffy cornbread with creamed corn, jalapeño cheddar cornbread, or browse through the 20 best cornbread recipes.
Table of Contents
Before You Get Started
- Use finely ground yellow cornmeal for a soft crumb and smooth texture.
- Buttermilk gives the bread great moisture and a little tang.
- Stir gently once the wet ingredients meet the dry bowl.
- Let the batter rest 5 to 10 minutes so the baking powder can do its job.
- Honey helps the cornbread stay softer longer as it cools.
How to Make Honey Cornbread
Step 1: Mix the Dry Ingredients
Whisk together the flour, cornmeal, sugar, baking powder, and salt in a big bowl. This simple whisk helps everything bake up evenly and keeps the cornbread from getting dense.
** Pro Tip: If your cornmeal is older or looks clumpy, give it a quick stir with a fork to break it up before adding it to the bowl.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, honey, melted butter, and oil. The mixture should look smooth and creamy. The honey may sink a little, so give it one extra stir before you pour it in.
Step 3: Stir Together the Batter
Pour the wet ingredients into the dry ingredients and stir until everything is just combined. The batter should look thick and lumpy in spots.
** Pro Tip: Pretend you are folding muffin batter. Once it comes together, stop stirring so the cornbread stays soft and moist. Don’t over-mix.
Step 4: Rest the Batter
Let the batter sit on the counter for a few minutes. This gives the baking powder time to activate, which helps the cornbread rise higher and bake more evenly.
Step 5: Bake Until Golden and Set
Pour the batter into a greased 8 or 9 inch square pan and slide it into a 400°F oven. Bake until it is lightly golden on top and a toothpick in the center comes out clean. The top should feel springy when you press it lightly.
** Choosing Your Pan: For super-thick squares, I like to bake this recipe in an 8-inch square baking pan. Bake the cornbread in a preheated 8, 9, or 10-inch cast iron skillet for extra-crispy edges.
** Pro Tip: If the edges are done but the center needs another minute, cover the pan loosely with foil to keep it from over browning.
Serving Suggestions
- Serve warm with butter or an extra drizzle of honey.
- Pair with crockpot white chicken chili, white turkey chili, cowboy chili, Dutch oven beef stew, roasted buttermilk chicken, or pulled pork.
- Add it to a cozy winter spread with Mississippi pot roast, Dutch oven pot roast, and roasted root vegetables.
- Crumble it into a bowl of lima beans and ham or split pea soup.
Variations
- Swap the buttermilk for regular whole milk.
- Reduce sugar for a lightly sweet cornbread.
- Stir in jalapeños or diced green chilies for a sweet heat twist.
- Fold in corn kernels for extra texture.
- Add orange zest or cinnamon for a cozy fall flavor.
- Make muffins by baking in a lined pan for about 15 minutes.
I rarely leave comments, but we really enjoyed this cornbread! It has just the right sweetness — slight but not too much — and the buttermilk makes it tender and adds complexity. Delicious!
– Rebecca
Storage, Freezing & Make Ahead
- Store at room temperature for 2 to 3 days.
- Refrigerate up to 5 days if you want it to last longer.
- Freeze slices tightly wrapped for up to 3 months.
- Warm leftovers in the microwave or a low oven to bring back the soft texture.
- Mix the dry ingredients ahead and keep them in a jar for an easy homemade cornbread mix.
Frequently Asked Questions
Why is my honey cornbread dry?
Over mixing, over baking, or using low fat dairy can make cornbread crumbly. Buttermilk and honey help keep this version soft.
Can I make honey cornbread without buttermilk?
Yes. Whole milk works well, and you can add a spoonful of yogurt or sour cream to mimic the richness of buttermilk.
Why does honey make cornbread brown faster?
Honey caramelizes quickly in the oven. Check early the first time you make it to keep the top from getting too dark.
What type of cornmeal should I use?
Finely ground yellow cornmeal gives the softest, most tender texture.
Can I bake this in a cast iron skillet?
Absolutely. Preheat the skillet in the oven while you mix the batter, coat the bottom and sides with butter or oil, then pour in the batter. Bake time may be slightly shorter.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Honey Cornbread
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 2 large eggs, at room temperature
- 1 cup buttermilk
- ¼ cup honey
- 2 tablespoons salted butter, melted
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 400°F. Grease an 8-inch or 9-inch square baking pan or spray with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, honey, melted butter, and oil.
- Add the wet ingredients to the dry ingredients, stirring just until combined. Do not over-mix. Pour the batter into the prepared baking pan.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Slice into squares and serve warm.
Notes
• Buttermilk creates a moist, tender crumb and adds a light tang.
• Honey helps the cornbread stay softer as it cools and adds natural sweetness.
• Do not over mix the batter once you add the wet ingredients.
• Let the batter rest 5 to 10 minutes before baking for better rise.
• Honey browns quickly, so check for doneness a minute or two early.
• If baking in a cast iron skillet, preheat the skillet for crisp edges.
• Reduce sugar for a less sweet version or add extra honey for more sweetness.
• Stir in jalapeños, corn kernels, or cinnamon for fun variations.
• Bake in a muffin tin for 12 to 15 minutes to make honey cornbread muffins.
Nutrition
Originally published in January, 2021, this post was updated in November, 2025.
This was not good. Baked for minimum time. Tested done with toothpick in middle. Ended up with blobs of goey not done parts when I cut into it. No problem testing this way with other baked goods. Did not over or under mix. Also tasted bitter. Won’t make again.
Hi, Lin! I’m sorry that you didn’t enjoy this recipe. We’ve made the recipe for years and haven’t had that trouble, but every oven is calibrated slightly differently. Sounds like it just needed a little bit more time if it wasn’t cooked through. Not sure why it would have tasted bitter, but again, sorry that you didn’t care for it. 🙁
I decided to use applesauce instead of the eggs and omitted the honey. Of course, it changed the recipe but still came out good. Reminded me of a slightly sweeter, moister Jiffy cornbread.
I rarely leave comments, but we really enjoyed this cornbread! It has just the right sweetness — slight but not too much — and the buttermilk makes it tender and adds complexity. Delicious! The second time I made it I added a little cinnamon and a tiny amount of nutmeg, and we enjoyed that too.
Thank you, Rebecca! We truly appreciate you taking the time to leave a review and are so glad you enjoy the recipe.