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+ servings

Honey Cornbread

You can quickly and easily stir together a pan of bakery-style Honey Cornbread that's moist, fluffy, buttery, and way better than a box of Jiffy mix!
Course bread, Side Dish
Cuisine American, Southern
Keyword honey butter cornbread, honey cornbread, sweet cornbread
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 9 squares
Calories 249kcal
Author Blair Lonergan


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk
  • ¼ cup honey
  • 2 tablespoons salted butter, melted
  • 2 tablespoons vegetable oil


  • Preheat oven to 400° F. Grease an 8-inch or 9-inch square baking pan. Set aside.
  • In a large bowl, whisk together flour, cornmeal, granulated sugar, baking powder and salt.
  • In a separate bowl, whisk together eggs, buttermilk, honey, melted butter and oil. Add the wet ingredients to the dry ingredients, stirring just until combined. Do not over-mix.
  • Pour batter into 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.


  • Use a finely-ground yellow cornmeal. Coarse cornmeal will give the bread a more grainy (rather than soft) texture.
  • Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder to activate and incorporate more air.
  • Don’t over-mix the batter or it will become too dense, and you'll end up with dry cornbread.
  • To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don't cook for too long, or it can dry out.


Serving: 1square | Calories: 249kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 196mg | Potassium: 261mg | Fiber: 2g | Sugar: 15g | Vitamin A: 175IU | Calcium: 96mg | Iron: 1mg