Honey Cornbread is the southern side dish that you never knew you needed.
This Honey Cornbread is a quick and simple dish, not very expensive and something you can’t really mess up. Made with just a few key ingredients and takes just over 30 minutes to make. This is a recipe that I truly stand by and can assure that you and whoever you make this for will love!
This is not your typical grandma style cornbread. This Honey Cornbread is sweet, moist, soft, almost resembles a cake but still has that southern taste as well. Born and raised in the south, cornbread is a stable when it comes to holidays or a Sunday dinner. If you love southern recipe also be sure to try out my, Southern Smothered Green Beans, Red Wine Pot Roast, Southern Fried Cabbage, Peach Cobbler and more!
Honey Cornbread Ingredients:
- Yellow Cornmeal: Gives you that traditional yellow cornbread color. Quaker Oats is the brand I use.
- All Purpose Flour: All around flour, my go to when using anything that requires flour.
- Sugar: Adds a sweet bite to the cornbread. I use Kroger Brand Granulated Cane Sugar.
- Eggs: For this I used Jumbo Eggs, can also use large or x-large eggs.
- Milk: Adds moisture as well as brings the batter together, creating a thick batter.
- Honey: Adds a sweet, delicious taste and topping.
- Butter: Unsalted Butter is what I used for this recipe. To not overwhelm the salt flavor. Can use salted butter if you prefer.
- Baking Powder: Used to make cornbread rise and not be thin.
- Salt: Adds a light but much needed salt flavor to this fairly sweet dish.
How To Make Honey Cornbread:
- Preheat Oven to 400
- In a large bowl add in, yellow cornmeal, flour, sugar, salt and baking powder. Whisk until fully combined, set aside.
- For wet ingredients, in a medium bowl add in milk, 6 tbsp melted butter, eggs and cream corn. Whisk together, set aside.
- Create well in middle of dry ingredients, add in wet ingredients, fold in together using spatula.
- Spray baking dish with non stick baking spray, pour in cornbread batter. Drizzle top with honey, bake in oven for 30-35 minutes.
- For honey butter, melt 1 stick of butter, add in honey, mix until incorporated.
- Once cornbread is done baking, brush 1/2 of remaining honey butter over the top, bake for an additional 5-10 minutes.
- Pour over remaining honey butter.
- SERVE & ENJOY!
FAQ
What is honey butter cornbread?
- Honey butter cornbread is a moist, sweetened cornbread that combines the traditional savory flavor of cornbread with the rich sweetness of honey and buttery goodness.
Can I make it without honey?
- Yes, you can substitute honey with maple syrup, agave, or sugar if needed. The flavor may vary slightly, but it will still be delicious.
What goes well with honey butter cornbread?
- Things that pair well with Honey Cornbread are: Chili, Fried Chicken, Green Beans, Mac & Cheese.
Can I add extra ingredients?
- Absolutely! Common additions include: Cheese (like cheddar or gouda), Jalapeños for a spicy kick or Bacon bits for a smoky touch.
How is it different from regular cornbread?
- Regular cornbread is typically savory, but honey butter cornbread incorporates honey for natural sweetness and a topping or glaze of honey butter for added flavor and moistness.
Storing & Reheating Instructions:
Storing:
- Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months.
Reheating:
- In the oven: Wrap in foil and heat at 350°F (175°C) for 10–15 minutes.
- In the microwave: Heat slices on a microwave-safe plate for 15–30 seconds.
Honey Cornbread
Equipment
- 13×9 Baking Dish
- Whisk
- Large Bowl
- Medium Bowl
- Whisk
Ingredients
- 2.5 Cups Yellow Corn Meal
- 2.5 Cups Flour
- 1 Cup Sugar
- 2 Eggs Jumbo
- 2.5 Cups Milk
- 1/2 Cup Honey
- 14 Tbsp Butter Melted
- 2 Tbsp Baking Powder
- 1 Tsp Salt Pinch
- 14.75 Oz Cream Style Corn 1 Can
Instructions
- Preheat Oven to 400
- In a large bowl add in, yellow cornmeal, flour, sugar, salt and baking powder. Whisk until fully combined, set aside. For wet ingredients, in a medium bowl add in milk, 6 tbsp melted butter, eggs and cream corn. Whisk together, set aside.
- Create well in middle of dry ingredients, add in wet ingredients, fold in together using spatula. Spray baking dish with non stick baking spray, pour in cornbread batter. Drizzle top with honey, bake in oven for 30-35 minutes.
- For honey butter, melt 1 stick of butter, add in honey, mix until incorporated. Once cornbread is done baking, brush 1/2 of remaining honey butter over the top, bake for an additional 5-10 minutes. Pour over remaining honey butter.
- SERVE & ENJOY!
