Honey Cornbread Recipe

Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili.

Honey Cornbread - moist and tender and nicely sweetened with honey.

 

Cornbread aficionados tend to be split between those who like cornbread with no added sugar and those who want their cornbread with a hefty dose of sweetness.

I’ll readily admit I have a major sweet tooth.

Honey Cornbread - moist and tender and sweetened nicely with honey.

This Honey Cornbread recipe is for those who like their cornbread sweet. Instead of being sweetened with sugar, it is solely sweetened with honey. And a hefty dose of it. Two-thirds of a cup so be sure you use a honey with a really good flavor.

Because there’s honey in the batter, this cornbread is cooked at a lower oven temperature than cornbread normally is since honey browns faster than sugar. Even at a lower temperature the edges will turn a beautiful golden brown.

Honey Cornbread - moist and tender and sweetened nicely with honey.

The honey makes this cornbread exceptionally moist and what I love about this cornbread is it’s just as good 2 days later as the day you cook it. You can’t say that about many cornbreads. It is best served with a spicy chili like this Five Alarm Chili.

How do you like your cornbread? Sweet? Or no sugar added, the old-fashioned way?

Honey Cornbread - moist and tender and sweetened nicely with honey.

Honey Cornbread - moist and tender and nicely sweetened with honey.
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Honey Cornbread Recipe
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili.

Course: Bread
Cuisine: Southern
Servings: 8
Calories: 293 kcal
Author: Christin Mahrlig
Ingredients
  • 1 cup buttermilk
  • 2/3 cup honey
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 1/4 cups all-purpose flour
  • 1 cup cornmeal, I used yellow cornmeal. Be sure you do NOT use self-rising
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
Instructions
  1. Make sure one of your oven racks is in the middle of the oven and preheat oven to 375 degrees. Grease an 8-inch square pan (or a round cake pan which is what I used) with butter or cooking spray.
  2. In a medium bowl, whisk together buttermilk, honey, eggs, and butter until honey is fully incorporated.
  3. In a large bowl, whisk together dry ingredients.
  4. Pour wet ingredients into dry and thoroughly mix the two together. Pour batter into prepared pan and bake for 25-30 minutes, until golden brown. Cool in pan for 5 minutes.
Recipe Notes

Recipe Source: Cook's Country Aug/Sept 2012

 

15 thoughts on “Honey Cornbread Recipe

  1. Made this for dinner. Very moist, I would say almost undercooked. And I gave it 27 monutes. Had to put it back in the hot oven, but otherwise it was very tasty. I also used gluten-free flour.

  2. One of my favorite cornbread recipes of all time is this honey rosemary cornbread from the House of Blues restaurant in Downtown Disney and this looks like a perfect substitute since it’s so far away! I love the little hint of sweetness that honey brings to breads. πŸ™‚

  3. What lovely looking cornbread! It looks so fluffy! I have only ever tried one recipe for cornbread before and it had a tablespoon of sugar, so I need to try this one – I think the honey would be lovely. I just love making it as a snack.

  4. I love cornbread, Christin! Definitely a comfort food for me. It reminds me of staying overnight at my Grandma’s house when I was little…she would make cornbread in a skillet to have as part of our breakfast the next morning. I love that you added honey in here, too. I always drizzle that over cornbread! πŸ™‚ Pinned!

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