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.
This is a fabulous cornbread recipe! Super consistent results. I have substituted whole milk for buttermilk with great results too. Thank you!
Why can’t I use self rising flour?
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!
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!
So happy you enjoyed the cornbread and also happy you found the joy of cooking!
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!
So glad you and your hubby liked it!
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.
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
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!
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!
We love honey cornbread! Can’t wait to try your variation!