Sweet Honey Cornbread – Craving a delicious, golden cornbread. That’s soft on the inside. With a slight crisp on the outside? This Sweet Honey Cornbread Recipe. Is perfect for serving. With savory dishes. Or enjoying on its own. With a slather of butter and honey. With simple ingredients like flour, cornmeal, butter, honey, and buttermilk. You can whip this up. In no time. Trust me, once you try it. This will become your go-to cornbread recipe!
I remember the first time. I made this Sweet Honey Cornbread. I wanted something comforting. And quick to go. Alongside a pot of chili for dinner. My husband. Who’s usually not a fan of cornbread. Took one bite. And was hooked. The slight sweetness from the honey. Combined with the crispy edges. Made this an instant family favorite. Even my child. Who can be a bit picky. Asked for seconds! Now, every time I make chili. This cornbread is an essential side dish.
What makes this Sweet Honey Cornbread truly stand out?
What makes this cornbread stand out? Is its perfect balance of sweetness. And texture. The honey gives it a unique flavor. While the combination of butter. And buttermilk. Keeps it moist. Cooking it in a hot cast iron skillet. Ensures that beautiful, crispy edge. Making it irresistible. It’s easy to prepare. And whether you serve it. With savory dishes like chili. Or just enjoy it on its own. It’s always a crowd-pleaser.
What You Need To Make This Sweet Honey Cornbread Recipe?
Flour and Cornmeal: The blend of flour and cornmeal. Gives this cornbread the ideal texture—soft and slightly crumbly. With just the right bite.
Honey: The star ingredient. That adds a natural sweetness to the cornbread. It pairs beautifully with butter. Making each bite. A little sweeter. Without being overpowering.
Buttermilk: Buttermilk adds a slight tang. And richness. Giving the cornbread. That tender crumb. It also reacts with the baking soda. To help the bread rise.
Butter and Oil: The combination of butter. And vegetable oil. Ensures the cornbread is both rich and moist. While the butter adds flavor. And the oil helps retain moisture.
French Fried Onions (Optional): Add a bit of crunch on top. For extra flavor and texture. Or keep it classic without.
Steps To Make Sweet Honey Cornbread:
Step 1: Preheat Your Oven: Set your oven to 375°F. Place a 9-inch cast iron skillet. Inside the oven. To heat up while the oven preheats. (If you’re using an 8×8 or 9×9 pan. Skip this step.)
Step 2: Mix Dry Ingredients: In a small bowl. Whisk together the flour, cornmeal, salt, baking soda, and baking powder. Set this aside—it’s your dry base.
Step 3: Melt the Butter: Grab your 1/2 cup of butter. And slice off about 1/2 tablespoon. To grease the pan later. Melt the rest. In a large microwave-safe bowl.
Step 4: Combine Wet Ingredients: To the melted butter. Add the vegetable oil, sugar, and honey. Stir until everything. Is well blended. Now, whisk in the eggs. And buttermilk. Until it’s all combined—don’t worry if it’s not perfectly smooth!
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Step 5: Mix Wet and Dry: Slowly fold the dry ingredients. Into the wet ingredients. Use a wooden spoon or spatula to stir. Making sure not to overmix. It’s okay if there are a few lumps.
Step 6: Prepare the Skillet: Carefully remove the hot cast iron skillet from the oven (remember, it’s hot!). Grease the bottom. And sides of the skillet. With the reserved butter. Making sure it’s well coated.
Step 7: Pour and Bake: Pour the cornbread batter. Into the hot skillet. And smooth the top. Pop it back into the oven. And bake for 28–32 minutes. Or until the top is golden. And a toothpick inserted into the center. Comes out clean.
Step 8: Serve Hot: Let the cornbread cool. For about 5–10 minutes before slicing. This helps the edges stay crisp. While the inside remains moist. Serve immediately. With a pat of butter. And a drizzle of honey. For extra sweetness!
Tip:
For the perfect Sweet Honey Cornbread. Preheating your cast iron skillet. In the oven is key. This ensures the batter starts cooking. The moment it hits the pan. Creating a beautifully crispy edge. That contrasts with the soft, tender inside. Also, don’t skip letting the cornbread cool. For a few minutes before serving—this allows the flavors to meld. And makes slicing easier. While still keeping those edges crisp.
Frequently Asked Questions:
Can I use a different pan if I don’t have a cast iron skillet?
Yes! You can use an 8×8 or 9×9-inch baking pan. Just be sure to adjust the baking powder. To 1 teaspoon instead of 2 teaspoons.
How do I store leftover cornbread?
Store the cornbread tightly covered. On the counter for up to 3 days. If baked in a cast iron skillet. Transfer the cornbread to another container. To avoid an iron-like taste.
Can I add mix-ins like cheese or jalapeños?
Absolutely! You can add shredded cheddar cheese and diced jalapeños. Or even corn kernels. For a fun twist. On the classic recipe.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet Honey Cornbread Recipe
Ingredients
- 1 c all-purpose flour measured and leveled
- 3/4 c yellow cornmeal
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 2 tsp baking powder use 1 tsp if using an 8x8 pan
- 1/2 c 1 stick butter
- 1/4 c vegetable oil
- 1 c granulated sugar
- 1/3 c honey
- 2 large eggs
- 1 1/4 c buttermilk
Instructions
- Start by preheating your oven to 375°F. Place a 9-inch cast iron skillet. In the oven. While it heats up. (If you’re using an 8x8 or 9x9 inch square pan. You can skip this step.)
- In a small mixing bowl. Whisk together the flour, yellow cornmeal, kosher salt, baking soda, and baking powder. If you’re using a square pan. Reduce the baking powder to 1 teaspoon.
- Cut off about 1/2 tablespoon of butter. From the stick. And set it aside. For greasing the pan later. Melt the remaining butter. In a large microwave-safe bowl.
- To the melted butter. Add the vegetable oil, sugar, and honey. Stir the mixture. Until it’s well combined.
- Next, whisk in the eggs. And buttermilk. Until everything is smoothly blended.
- Using a wooden spoon. Or spatula. Gently fold the dry ingredients. Into the wet mixture. Be careful not to overmix—ensure the dry ingredients. Are just combined. But it’s okay if the batter has a few lumps.
- Carefully remove the preheated cast iron skillet. From the oven. Grease the bottom. And sides of the skillet. With the reserved butter. Making sure to coat it evenly. If the butter melts too quickly. Use a pastry brush. To help spread it.
- Pour the batter. Into the hot skillet. Smoothing the top with a spatula.
- Using oven mitts. Place the skillet back. Into the oven. Bake at 375°F for 28-32 minutes. Or until a toothpick inserted in the center. Comes out clean. If you gently shake the skillet. And the center still wobbles. Bake for a few more minutes. The top should be golden brown. And the edges should begin to pull away. From the sides of the pan.
- Once done, remove the cornbread. From the oven. And let it cool for 5-10 minutes before slicing. Serve it warm. Topped with butter and honey. For the best flavor.
- For storage. Keep the cornbread tightly covered at room temperature. For up to 3 days. If you baked it. In a cast iron skillet. Transfer the cooled cornbread. To an airtight container. To prevent it from developing an iron-like taste.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
