Home Breads and MuffinsHoney Cornbread Recipe

Honey Cornbread Recipe

Name: Honey Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: Southern
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

This Honey Cornbread recipe produces a cornbread that's exceptionally moist with the sweet flavor of honey shining through. Great with a bowl of spicy chili.

Prep5 min
Cook25 min
Total30 min
Serves8
Rating5.0

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

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

Originally posted September 24, 2014.

Ingredients

Equipment 8-inch cake pan, Mixing Bowls, Whisk

Steps

1
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.
2
In a medium bowl, whisk together buttermilk, honey, eggs, and butter until honey is fully incorporated.
3
In a large bowl, whisk together dry ingredients.
4
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.