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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.

Slice of Honey Cornbread on a plate.

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.

Cornbread in a cake pan.

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.

Honey Cornbread slice on a plate.

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

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?

Slice of cornbread on a plate and plate with honey on it.

More Cornbread Recipes

Honey Cornbread Recipe

Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili. The honey makes it bake up wonderfully golden on the outside.
PREP: 5 minutes
COOK: 25 minutes
TOTAL: 30 minutes
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

Cornbread can be stored at room temperature for 3 to 4 days.
This cornbread is really sweet. To make it a little less sweet, reduce honey to 1/2 cup.
Recipe Source: Cook’s Country Aug/Sept 2012
Nutritional info is provided as an estimate only and can vary based on brands of products used.

Nutrition

Calories: 318kcal | Carbohydrates: 54g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 428mg | Potassium: 157mg | Fiber: 2g | Sugar: 25g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 2mg
Author: Christin Mahrlig
Course: Bread
Cuisine: Southern
Keyword: cornbread, honey

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Originally posted September 24, 2014.

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26 thoughts on “Honey Cornbread Recipe”

  1. This is a fabulous cornbread recipe! Super consistent results. I have substituted whole milk for buttermilk with great results too. Thank you!

  2. Maggie L Osborn

    I don’t normally comment, but I’ve been looking for a honey cornbread recipe for a while and this one is perfect! I didn’t have buttermilk so used plain, whole yogurt instead and it worked like a charm. We are beekeepers so we always use honey instead of sugar and this is the perfect recipe for it! It made enough cornbread for everyone to have seconds and maybe a few thirds 🙂 We put it over chili but it was also delicious with a big slab of butter right on top. Thanks so much for sharing this great recipe. I will be saving it!

  3. I am a product of two parents who rarely cooked (and when they did, it was from a box or a can), so I have spent the better part of my adult life learning to cook things from scratch. I tend to lean toward recipes that are simple and don’t require a ton of ingredients.

    This recipe is a winner in my book. It’s easy and unbelievably delicious! I thought I knew what cornbread tasted like until I tried this recipe. No more boxed cornbread mix for me, ever.

    Thank you so much for sharing this mouthwatering recipe!

  4. This recipe was wonderful. I cut the honey to 1/2 cup. My hubby loved it and said it was the perfect cornbread. Thank you for sharing!

  5. 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.

  6. Lindsey @ American Heritage Cooking

    Me, me, me! I like my cornbread sweet!!! You have found my weakness, Christin! This honey cornbread looks fabulous! Can’t wait to try it out! Perhaps dinner this evening, because I keep all the ingredients on hand…like a true addict

  7. Thalia @ butter and brioche

    I don’t think that I have ever made cornbread before so this recipe is defintiely one that I must try. Loving all the delicious flavours going on in it too.. I think I will top my warm cornbread with some melted butter and extra honey!

  8. It doesn’t get much better than cornbread — a nice, moist one sweetened with honey! This is the perfect side for so many delicious fall dishes!

  9. Jess @ On Sugar Mountain

    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. 🙂

    1. Barbara Butler

      This cornbread is in my oven now. I made a smoke sausage and cabbage skillet to go with it! Yum!!!!!😁

  10. Sarah@WholeandHeavenlyOven

    Oh my goodness, SWEET cornbread all the way. — I love that this is sweetened totally with honey. It looks so so moist and fluffy and omg would go so perfectly with a bowl of hot chili! Pinned. 🙂

  11. Shashi at runninsrilankan

    Honey in cornbread – ooh YUM!!! Your cornbread looks like it NEEDS me to take a bite out of it! 🙂
    And I didn’t know about honey browning quicker than sugar – thanks for the tip Christin!

  12. Jessica @ Sweet Menu

    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.

  13. I love homemade cornbread, it really is the best! I prefer a sweeter cornbread too, this looks fantastic.

  14. Gayle @ Pumpkin 'N Spice

    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! 🙂 Pinned!

  15. Arpita@ The Gastronomic Bong

    These cornbread looks delicious and moist!! absolutely my kinda cornbread.. I like my cornbread sweet but hubbs likes it with no sugar… love this recipe.. 🙂

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