Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili.
Sweet Cornbread
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.
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.
Cook At Lower Temperature
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.
Ingredients Needed
- Buttermilk- best to use whole buttermilk, NOT nonfat buttermilk.
- Honey- use a good quality honey with a flavor you really like.
- Egg
- Unsalted Butter- you can use salted butter instead and ust add 3/4 teaspoon of salt.
- All-purpose Flour
- Cornmeal- I use yellow cornmeal, but white can be used instead. Do NOT use self-rising.
- Salt
- Baking Powder
- Baking Soda
How To Serve
This delectable cornbread flavored with honey tastes best warm from the oven with some butter on top. 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. Also goes great with Spicy Black-Eyed Peas and Southern Cabbge.
How do you like your cornbread? Sweet? Or no sugar added, the old-fashioned way?
More Cornbread Recipes
- Buttermilk Cornbread Muffins
- The BEST Jiffy Cornbread
- Boston Market Style Cornbread
- Texas-Style Jiffy Cornbread
- Hot Water Cornbread
- Crackling Cornbread
Honey Cornbread Recipe
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted September 24, 2014.
I loved the result! I did reduce the honey but it was still perfect.
Am going to try to make it one day with some black eye peas thank you for showing the video on how you can make it I always made regular cornbread buttery
Great cornbread however it was very sweet, I think next time I make it I will cut down on the honey by 1/2 if not more. However it had a great flavor!! 🙂
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!