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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.

Honey Cornbread Recipe

Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili.
PREP: 5 mins
COOK: 25 mins
TOTAL: 30 mins
SERVINGS: 8

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

  • 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.
  • In a medium bowl, whisk together buttermilk, honey, eggs, and butter until honey is fully incorporated.
  • In a large bowl, whisk together dry ingredients.
  • 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.

Notes

Recipe Source: Cook's Country Aug/Sept 2012

Nutrition

Calories: 293kcal
Author: Christin Mahrlig
Course: Bread
Cuisine: Southern

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24 thoughts on “Honey Cornbread Recipe”

  1. This isn’t the first recipe I have tried from your site that has turned out just perfect! Thank you for sharing all the wonderful recipes!

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