This honey cornbread is the ultimate cornbread recipe! It’s slightly sweet, perfectly tender and absolutely delicious.
There are soooo many types of cornbread out there, everything from cornbread that’s so sweet it’s almost like cake, to super savory cornbread with cheese, jalapenos and other fun add ins. This honey cornbread is the perfect in between cornbread – not too sweet, not too savory, perfect to use in Thanksgiving stuffing or enjoy as is. It’s also super easy to make and only uses a single bowl! How can you go wrong with what?
How To Make Honey Cornbread
The ingredients in this honey cornbread are exactly what you’d expect – flour, cornmeal, honey, sugar, butter and buttermilk. You can bake this cornbread in a cast iron skillet or in a square baking pan, whichever you prefer. Don’t skip the step of using an extra tablespoon of butter to grease the dish – it creates the most delicious golden brown crust! I know the inclination is to use cooking spray, which I typically use, but in this case, go for the butter. Because let’s be honest, cornbread is basically a vehicle to consume lots of butter and jam and honey, am I right?
I love to serve this cornbread alongside a hearty bowl of soup or as a side to a holiday meal. If you’ve got leftover cornbread, save it for croutons or crumble it up into a glass of milk. Have you heard of cornbread in milk? It’s a Southern thing and when I mentioned it on my Facebook page I got a huge reaction! You can even add sugar to the milk to enhance the experience. It’s definitely a unique way to eat cornbread!
This recipe also makes great cornbread muffins. If you’re more in a muffin mood, divide the batter equally into a greased 12 cup muffin tin, bake for 15 minutes, then enjoy!
Other Recipes You’ll Love
- Southern Cornbread Dressing
- Honey Mustard Chicken
- Honey Roasted Carrots
- Butterflake Rolls
- Peach Crumble Bars
Honey Cornbread Video
Honey Cornbread
Ingredients
- 1 tablespoon butter softened
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 4 tablespoons butter melted
- 1/4 cup honey
Instructions
- Preheat the oven to 400 degrees F. Use the softened butter to grease a 9 or 10 inch square baking pan or cast iron skillet.
- In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt.
- Make a well in the middle of the dry mixture and add the buttermilk, eggs, butter and honey.
- Stir until just combined - do not overmix!
- Pour the batter into the prepared pan. Bake for 20-25 minutes or until golden brown. Cool for at least 10 minutes. Cut into pieces and serve.
Kaitlynn says
My grocery store does not have buttermilk! Can I substitute whole milk?
Sara says
That should be fine, or you can stir 1 tablespoon lemon juice into 1 cup of milk and let it sit for 10 minutes to make your own buttermilk.
Julie Schirck says
Turned out great! LOVE the texture and flavor, will surely make this one again!
David says
My go to recipe. Thanks so much for sharing.
Kristi Miller says
This recipe is so good, I would like to double it!! Have you ever tried that? Do you think you could double this recipe and bake in an 9×13 inch pan?
Sara says
Yes that would be fine!
Zachariah Reber says
Went great with Ham and Bean Soup! Added jalapenos and was the perfect mix of sweet and spicy!
Connie says
I’m trying this but wanted to know if adding a little cheese in the mixture would mess up the recipe or texture
Sara says
I wouldn’t recommend it only because it’s a sweeter cornbread, but it wouldn’t change the texture.
Hope Veronica says
What could i use to replace eggs in thus recipe? I want to make it for my boyfriend who lovessss cornbread and all things buttermilk but he’s allergic to eggs 🙁
Sara says
I’ve never tested this without eggs. You could try using applesauce, or a commercial egg replacer.
Nick says
Flax eggs work fine. I did it with this recipe last Thanksgiving
Mike Lilley says
This recipe and procedure is spot on for this Southern man. I have spent the better part of my married adult life working on a simple way to get a “not too sweet” and “not too savory” cornbread. I used Alton Brown’s recipe for many years but was often flummoxed when it stuck to the bottom of my cast iron pan. While researching cornbread stuffing recipes for this Thanksgiving I came upon this little gem. I made the cornbread and then used it to make the stuffing and boom. I realized that I had something. I was so excited that I made a second batch of cornbread for my wife to try and Boom, the seas parted and Daddy had now walked on water. We enjoyed this cornbread recipe so much that it was instantly written into the holy lexicon of our family recipe book. Sara, thank you so much for this jewel. I plan on making zero changes (which I don’t often do). Happy Thanksgiving!
Bev says
I’m eager to make this recipe but because of my health am unable to consume baking powder. In many recipes I can substitute 1/4 tsp baking soda and 1 tsp lemon juice for 1 tsp baking powder. How do you think that would work? I can already smell the cornbread baking. Yum!
Sara says
I’m not sure if this would work, it looks like cream of tartar can be a good substitute? Are you able to eat that?
Christina says
How do you bake it in the skillet? Just cover and leave on medium for 20 mins?
Sara says
I bake this in the oven, I don’t think it would work on the stove top.
Odin says
You bake it in a cast iron skillet because the oils and fats in the cornbread are great for maintaining the seasoning of the skillet. The cast iron also creates a phenomenally even cooking temperature and the cornbread has a nice crisp texture when treating the skillet with butter as the recipe recommends.
mike Lilley says
What I did was warm up the butter and the pan on the stovetop, then put in the oven. I achieved a perfect, even brown color all around the bottom and sides. Too often when I have tried cornbread on the stove top with a cast iron skillet, the bottom becomes tough and dry as well as very uneven browning. Stick to the procedure in the recipe. it’s a winner for sure.
Mary says
Great cornbread!!
Maha says
I just baked it and the result is amazing 😉 thank you 😊
Sara says
Glad you enjoyed it, thanks for reporting back!
Meg says
Do you use salted or unsalted butter?
Sara says
I typically use salted butter but it will work fine either way!
Steve says
What size skillet does your recipe call for? I definitely want to make it in a skillet but i have several sizes
Sara says
A 9 inch skillet!
Kelley says
Thank You So Much for posting the recipe I’ve been searching for. The Best Ever!!! Perfect amount of sweetness & the honey addition takes it to another level of perfection!! I’m going to try it w ur dressing recipe!! 🙌🏼 Thx again – Happy Holidays!!
Sara says
So glad to hear you enjoyed it, thanks for reporting back!
Jennifer Lugones says
Can I use self rising cornmeal it says it already has salt flour and baking powder ?
Sara says
I’m not familiar with this product so I’m not sure if it would work or not!
Jennifer Lugones says
I used the self rising aunt jemima cornmeal 2 cups and added everything else .it turned out delicious
Martha says
I didn’t have buttermilk so used kefir and, wow! It’s one of the most delicious cornbread recipes I’ve tried! SO moist, so tasty. Thank you!
Sara says
So glad to hear you enjoyed it, thanks for reporting back!
Shane says
Delicious with a great moisture balance. I’m lactose intolerant and I used lactose-free skim milk. Came out perfect in a square ceramic baking dish.
Rob Sad says
You don’t list baking powder in the recipie but mention it in the assemblage of the dry ingredients? How much making powder?
Thanks
Rob
Sara says
It’s one tablespoon which is listed in the ingredients section!
Sam says
Great standard yummy recipe!
Bea says
I’ve been very busy so just got around to making these and the recipe is fantastic!
carol dean says
did you use self rising corn meal or all purpose? The recipe doesn’t say. I’m thinking plain. TIA!!
Sara says
It is plain, glad you enjoyed it!!