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Home » Side Dishes » Honey Cornbread

Published: September 18, 2017 Last Modified: July 14, 2019 By Sara 46 Comments

Honey Cornbread

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Honey Cornbread Recipe | Buttermilk Cornbread | Easy Cornbread | Homemade Cornbread #corn #cornbread #bread #sidedish #dinneratthezoo

This honey cornbread is the ultimate cornbread recipe! It’s slightly sweet, perfectly tender and absolutely delicious.

Honey Cornbread Recipe | Buttermilk Cornbread | Easy Cornbread | Homemade Cornbread #corn #cornbread #bread #sidedish #dinneratthezoo Honey Cornbread Recipe | Buttermilk Cornbread | Easy Cornbread | Homemade Cornbread #corn #cornbread #bread #sidedish #dinneratthezoo

A stack of cornbread topped with butter and honey

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?

A cast iron pan of honey cornbread.

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?

A plate full of squares of honey cornbread.

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!

A glass of milk with honey cornbread crumbled into it.

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

A stack of cornbread topped with butter and honey
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5 from 14 votes

Honey Cornbread

This honey cornbread is the ultimate cornbread recipe! It's slightly sweet, perfectly tender and absolutely delicious.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 230kcal
Author Sara Welch

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.

Notes

Recipe adapted from Food Network. If you prefer to make cornbread muffins, simply divide the batter into a greased 12 muffin cup tin and bake for 15 minutes.

Nutrition

Calories: 230kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 322mg | Potassium: 234mg | Fiber: 1g | Sugar: 13g | Vitamin A: 260IU | Calcium: 88mg | Iron: 1.4mg
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Filed Under: Baking, Side Dishes

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    Comments

    1. Kaitlynn says

      September 30, 2020 at 1:31 pm

      My grocery store does not have buttermilk! Can I substitute whole milk?

      Reply
      • Sara says

        September 30, 2020 at 2:20 pm

        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.

        Reply
    2. Julie Schirck says

      August 12, 2020 at 2:20 pm

      5 stars
      Turned out great! LOVE the texture and flavor, will surely make this one again!

      Reply
    3. David says

      April 7, 2020 at 3:35 pm

      5 stars
      My go to recipe. Thanks so much for sharing.

      Reply
    4. Kristi Miller says

      January 8, 2020 at 12:26 pm

      5 stars
      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?

      Reply
      • Sara says

        January 8, 2020 at 7:05 pm

        Yes that would be fine!

        Reply
    5. Zachariah Reber says

      December 29, 2019 at 4:47 am

      5 stars
      Went great with Ham and Bean Soup! Added jalapenos and was the perfect mix of sweet and spicy!

      Reply
    6. Connie says

      December 25, 2019 at 4:47 am

      I’m trying this but wanted to know if adding a little cheese in the mixture would mess up the recipe or texture

      Reply
      • Sara says

        December 25, 2019 at 11:36 am

        I wouldn’t recommend it only because it’s a sweeter cornbread, but it wouldn’t change the texture.

        Reply
    7. Hope Veronica says

      November 24, 2019 at 2:48 pm

      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 🙁

      Reply
      • Sara says

        November 25, 2019 at 8:34 am

        I’ve never tested this without eggs. You could try using applesauce, or a commercial egg replacer.

        Reply
      • Nick says

        April 9, 2020 at 8:54 am

        Flax eggs work fine. I did it with this recipe last Thanksgiving

        Reply
    8. Mike Lilley says

      November 22, 2019 at 4:01 am

      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!

      Reply
    9. Bev says

      November 18, 2019 at 7:21 pm

      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!

      Reply
      • Sara says

        November 18, 2019 at 8:23 pm

        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?

        Reply
    10. Christina says

      August 2, 2019 at 11:31 am

      How do you bake it in the skillet? Just cover and leave on medium for 20 mins?

      Reply
      • Sara says

        August 2, 2019 at 1:08 pm

        I bake this in the oven, I don’t think it would work on the stove top.

        Reply
      • Odin says

        November 8, 2019 at 1:09 pm

        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.

        Reply
      • mike Lilley says

        November 22, 2019 at 4:04 am

        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.

        Reply
    11. Mary says

      April 9, 2019 at 2:08 pm

      5 stars
      Great cornbread!!

      Reply
    12. Maha says

      March 18, 2019 at 10:16 pm

      5 stars
      I just baked it and the result is amazing 😉 thank you 😊

      Reply
      • Sara says

        March 18, 2019 at 10:20 pm

        Glad you enjoyed it, thanks for reporting back!

        Reply
    13. Meg says

      December 4, 2018 at 7:47 am

      Do you use salted or unsalted butter?

      Reply
      • Sara says

        December 4, 2018 at 9:30 am

        I typically use salted butter but it will work fine either way!

        Reply
    14. Steve says

      November 24, 2018 at 8:28 am

      What size skillet does your recipe call for? I definitely want to make it in a skillet but i have several sizes

      Reply
      • Sara says

        November 24, 2018 at 8:48 am

        A 9 inch skillet!

        Reply
    15. Kelley says

      November 1, 2018 at 10:52 am

      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!!

      Reply
      • Sara says

        November 1, 2018 at 1:29 pm

        So glad to hear you enjoyed it, thanks for reporting back!

        Reply
      • Jennifer Lugones says

        November 7, 2019 at 2:25 pm

        Can I use self rising cornmeal it says it already has salt flour and baking powder ?

        Reply
        • Sara says

          November 7, 2019 at 2:56 pm

          I’m not familiar with this product so I’m not sure if it would work or not!

          Reply
          • Jennifer Lugones says

            November 8, 2019 at 1:54 pm

            I used the self rising aunt jemima cornmeal 2 cups and added everything else .it turned out delicious

            Reply
    16. Martha says

      October 3, 2018 at 8:14 pm

      5 stars
      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!

      Reply
      • Sara says

        October 4, 2018 at 8:50 am

        So glad to hear you enjoyed it, thanks for reporting back!

        Reply
    17. Shane says

      August 29, 2018 at 7:30 pm

      5 stars
      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.

      Reply
    18. Rob Sad says

      August 8, 2018 at 4:53 pm

      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

      Reply
      • Sara says

        August 8, 2018 at 9:30 pm

        It’s one tablespoon which is listed in the ingredients section!

        Reply
    19. Sam says

      October 10, 2017 at 8:41 am

      5 stars
      Great standard yummy recipe!

      Reply
    20. Bea says

      October 8, 2017 at 7:42 am

      5 stars
      I’ve been very busy so just got around to making these and the recipe is fantastic!

      Reply
      • carol dean says

        March 21, 2018 at 1:40 pm

        did you use self rising corn meal or all purpose? The recipe doesn’t say. I’m thinking plain. TIA!!

        Reply
        • Sara says

          March 21, 2018 at 11:20 pm

          It is plain, glad you enjoyed it!!

          Reply
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