Honey Cornbread

Square side shot of a slice of honey cornbread.

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5 from 2 votes

Moist and tender honey cornbread with a sweet flavor and soft crumb that pairs perfectly with cozy meals.

Course Side Dish

Cuisine American, Southern

Keyword honey butter cornbread, honey cornbread, honey cornbread muffins, honey cornbread recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings squares

Calories 249kcal

Author Blair Lonergan

Equipment

8-inch square baking dish

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

• Use finely ground yellow cornmeal for the softest texture.
• 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.

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