Sweet and Moist Honey Cornbread Recipe

🎉 Introduction

There’s something irresistibly comforting about a slice of sweet and moist honey cornbread. With its tender crumb, golden crust, and touch of honey sweetness, this recipe captures the heart of Southern comfort in every bite. Whether served alongside a hearty bowl of chili, a plate of roasted chicken, or enjoyed simply with a pat of butter, this cornbread is pure homemade happiness.

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This version of Honey Cornbread is inspired by the classic recipe from The Food Charlatan—crafted to give you the perfect balance between sweet and savory. The secret lies in using real honey, buttermilk, and butter, creating a flavor that’s rich, comforting, and satisfying without being heavy. It’s an ideal bake for family dinners, potlucks, or cozy Sunday meals.

🧰 Equipment Needed

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To make this delicious Honey Cornbread, you’ll need a few kitchen essentials:

• 1 large mixing bowl
• 1 medium mixing bowl
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• 9×9-inch baking dish or an 8-inch cast iron skillet
• Nonstick cooking spray or butter for greasing
• Cooling rack

🛒 Ingredients

Here’s everything you’ll need to make Sweet and Moist Honey Cornbread:

Dry Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet Ingredients

• 2 large eggs
• 1 1/4 cups buttermilk
• 1/3 cup honey
• 1/4 cup vegetable oil
• 1/2 cup melted butter (unsalted preferred)

👩‍🍳 Directions

Follow these easy steps to create the perfect honey cornbread with a moist, fluffy texture and just the right sweetness:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your baking dish or cast iron skillet with butter or nonstick spray, ensuring even coverage so the cornbread releases cleanly after baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures an even rise and prevents clumps later.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk together eggs, buttermilk, honey, vegetable oil, and melted butter. Make sure the butter has cooled slightly before mixing to avoid cooking the eggs.

Step 4: Combine Mixtures

Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to gently fold until just combined. Avoid overmixing—this will keep your cornbread light and tender.

Step 5: Bake

Pour the batter into your prepared pan, spreading it evenly. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm with butter or a drizzle of extra honey if desired.

🍽️ Servings & Timing

• Servings: 9 large or 12 medium slices
• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 45 minutes

This makes enough to serve a family of 4–6 comfortably, perfect for a cozy dinner or meal prep for the week.

🧊 Storage & Reheating

To keep your honey cornbread fresh and moist:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps for up to 5 days. Warm before serving for best texture.
• Freezer: Slice into squares, wrap individually in plastic wrap, and freeze for up to 3 months.

To reheat: Warm in the microwave for 15–20 seconds per slice, or in the oven at 300°F (150°C) for 8–10 minutes.

🥄 Variations

Want to make your Honey Cornbread your own? Try these creative twists:

• Savory Touch: Add 1/2 cup shredded cheddar cheese and a few chopped green onions.
• Spicy Kick: Stir in diced jalapeños or a pinch of cayenne pepper.
• Sweet Corn Upgrade: Fold in 1/2 cup fresh or canned sweet corn kernels for extra moisture.
• Butter Glaze: Brush the top with a mixture of melted butter and honey right after baking for a glossy finish.
• Whole Grain Boost: Substitute half of the all-purpose flour with whole wheat flour for added fiber.

❓ 10 FAQs

1. Can I use regular milk instead of buttermilk?
Yes. Add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and let it sit for 5 minutes to curdle slightly—your quick homemade buttermilk!

2. Why is my cornbread dry?
Overbaking or overmixing can cause dryness. Stick to the recommended bake time and mix only until combined.

3. Can I make this cornbread gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

4. Can I make this recipe in muffin form?
Absolutely. Pour batter into a lined muffin tin and bake for about 15–18 minutes.

5. Can I use olive oil instead of vegetable oil?
Yes, though olive oil adds a slightly different flavor. For neutral taste, stick to vegetable or canola oil.

6. How do I get a crispier crust?
Bake your cornbread in a preheated cast iron skillet and add a little butter before pouring in the batter.

7. Can I reduce the sugar?
Of course! You can cut it down to 3/4 cup if you prefer a less sweet version.

8. Can I make it dairy-free?
Yes, use plant-based butter and almond milk mixed with 1 tablespoon of vinegar.

9. How can I make my cornbread extra moist?
Add an extra tablespoon of honey or 1/4 cup sour cream for an even softer texture.

10. What dishes pair well with honey cornbread?
It’s fantastic with chili, BBQ chicken, roasted vegetables, or creamy soups.

🏁 Conclusion

Sweet and Moist Honey Cornbread is a timeless comfort food that perfectly bridges the gap between bread and dessert. It’s golden, tender, and flavorful—perfect for any meal or occasion. Whether served with savory dishes or enjoyed warm with butter, this recipe guarantees that every bite melts in your mouth.

With its rich honey notes and buttery softness, this cornbread is not just a side dish—it’s the highlight of the table. Once you try it, you’ll never go back to store-bought mixes again. So preheat that oven, grab your whisk, and bake a little sunshine today!

Adam

Sweet and Moist Honey Cornbread Recipe

There’s something irresistibly comforting about a slice of sweet and moist honey cornbread. With its tender crumb, golden crust, and touch of honey sweetness, this recipe captures the heart of Southern comfort in every bite. Whether served alongside a hearty bowl of chili, a plate of roasted chicken, or enjoyed simply with a pat of butter, this cornbread is pure homemade happiness. This version of Honey Cornbread is inspired by the classic recipe from The Food Charlatan—crafted to give you the perfect balance between sweet and savory. The secret lies in using real honey, buttermilk, and butter, creating a flavor that’s rich, comforting, and satisfying without being heavy. It’s an ideal bake for family dinners, potlucks, or cozy Sunday meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 12 slices

Ingredients Equipment Method Notes

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Ingredients

  

• Here’s everything you’ll need to make Sweet and Moist Honey Cornbread:

Dry Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet Ingredients

• 2 large eggs
• 1 1/4 cups buttermilk
• 1/3 cup honey
• 1/4 cup vegetable oil
• 1/2 cup melted butter unsalted preferred

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Equipment

• To make this delicious Honey Cornbread, you’ll need a few kitchen essentials:
• 1 Large mixing bowl
• 1 Medium mixing bowl
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• 9×9-inch baking dish or an 8-inch cast iron skillet
• Nonstick cooking spray or butter for greasing
• Cooling rack

Method

 

1. Follow these easy steps to create the perfect honey cornbread with a moist, fluffy texture and just the right sweetness:

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Grease your baking dish or cast iron skillet with butter or nonstick spray, ensuring even coverage so the cornbread releases cleanly after baking.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures an even rise and prevents clumps later.

Step 3: Combine Wet Ingredients

1. In a separate medium bowl, whisk together eggs, buttermilk, honey, vegetable oil, and melted butter. Make sure the butter has cooled slightly before mixing to avoid cooking the eggs.

Step 4: Combine Mixtures

1. Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to gently fold until just combined. Avoid overmixing—this will keep your cornbread light and tender.

Step 5: Bake

1. Pour the batter into your prepared pan, spreading it evenly. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

1. Let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm with butter or a drizzle of extra honey if desired.

Notes

🧊 Storage & Reheating

To keep your honey cornbread fresh and moist:

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keeps for up to 5 days. Warm before serving for best texture.

Freezer: Slice into squares, wrap individually in plastic wrap, and freeze for up to 3 months.

To reheat: Warm in the microwave for 15–20 seconds per slice, or in the oven at 300°F (150°C) for 8–10 minutes.

🥄 Variations

Want to make your Honey Cornbread your own? Try these creative twists:

Savory Touch: Add 1/2 cup shredded cheddar cheese and a few chopped green onions.

Spicy Kick: Stir in diced jalapeños or a pinch of cayenne pepper.

Sweet Corn Upgrade: Fold in 1/2 cup fresh or canned sweet corn kernels for extra moisture.

Butter Glaze: Brush the top with a mixture of melted butter and honey right after baking for a glossy finish.

Whole Grain Boost: Substitute half of the all-purpose flour with whole wheat flour for added fiber.

❓ 10 FAQs

1. Can I use regular milk instead of buttermilk?
Yes. Add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and let it sit for 5 minutes to curdle slightly—your quick homemade buttermilk!

2. Why is my cornbread dry?
Overbaking or overmixing can cause dryness. Stick to the recommended bake time and mix only until combined.

3. Can I make this cornbread gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

4. Can I make this recipe in muffin form?
Absolutely. Pour batter into a lined muffin tin and bake for about 15–18 minutes.

5. Can I use olive oil instead of vegetable oil?
Yes, though olive oil adds a slightly different flavor. For neutral taste, stick to vegetable or canola oil.

6. How do I get a crispier crust?
Bake your cornbread in a preheated cast iron skillet and add a little butter before pouring in the batter.

7. Can I reduce the sugar?
Of course! You can cut it down to 3/4 cup if you prefer a less sweet version.

8. Can I make it dairy-free?
Yes, use plant-based butter and almond milk mixed with 1 tablespoon of vinegar.

9. How can I make my cornbread extra moist?
Add an extra tablespoon of honey or 1/4 cup sour cream for an even softer texture.

10. What dishes pair well with honey cornbread?
It’s fantastic with chili, BBQ chicken, roasted vegetables, or creamy soups.

🏁 Conclusion

Sweet and Moist Honey Cornbread is a timeless comfort food that perfectly bridges the gap between bread and dessert. It’s golden, tender, and flavorful—perfect for any meal or occasion. Whether served with savory dishes or enjoyed warm with butter, this recipe guarantees that every bite melts in your mouth.

With its rich honey notes and buttery softness, this cornbread is not just a side dish—it’s the highlight of the table. Once you try it, you’ll never go back to store-bought mixes again. So preheat that oven, grab your whisk, and bake a little sunshine today!