Honey Cornbread Recipe

This Honey Cornbread Recipe is one of my family’s most requested sides. Honey and sugar give it the perfect amount of sweetness while keeping it moist and tender. My kids can easily finish a whole pan, and it is ready in about 30 minutes.

This honey cornbread comes together with pantry staples you likely already have, for about $2 a pan — that’s roughly 22 cents a slice. It’s one of the easiest ways to make a homemade side feel special without adding to your grocery bill.

I love making this cornbread because it’s just as easy to mix up on a busy Tuesday as it is for a Sunday dinner. It comes out moist and tender every time, with golden, slightly crisp edges — no dry, crumbly cornbread here.

Ingredients

• Flour – Gives the cornbread structure
• Yellow Cornmeal – Adds classic cornbread flavor and texture
• Sugar – Adds sweetness
• Salt – Balances the flavors.
• Baking powder – Helps the cornbread rise.
• Egg – Adds structure and helps bind the batter.
• Milk – Adds moisture to the batter.
• Vegetable Oil – Keeps the cornbread moist and tender.
• Honey – Adds extra sweetness and honey flavor.

Pan Options

• 9×9 dish (as written): Bake 20-25 minutes at 400 degrees. This gives you a tall, tender square of cornbread.
• Cast-iron skillet: Add 1 tablespoon of oil or butter to a 9-inch skillet and place it in the oven while it preheats. Once the oven is hot, carefully pour in the batter (it should sizzle) and bake 18-22. You’ll get crisp, golden edges you can’t get from a glass pan.
• 8×8 pan: The batter will be a little deeper, so add about 3-5 extra minutes of bake time and start checking with a toothpick at the 23-minute mark.
• 9×13 pan (for a double batch): Double all the ingredients and bake 22-26 minutes. The thinner layer bakes slightly faster than a doubled 9×9 would.

How to make Honey Cornbread from scratch.

Step 1 – Preheat oven to 400 degrees F. Spray a square baking pan (9×9) with non stick spray.

Step 2 – In a large mixing bowl combine all the dry ingredients. Then in a separate bowl whisk your egg, milk, oil, and honey. Stir well all ingredients.

Step 3 – Pour the batter into the prepared pan.

Step 4 – Bake for 20–25 minutes, until golden brown and a toothpick inserted into the center comes out clean.

Step 5 – Allow the cornbread to cool slightly before slicing. Serve with butter and enjoy.

Tips for Success

Here are some tips and different ways of making this Sweet Honey Cornbread:

• This recipe works great if you want to make cornbread muffins in a muffin tin. You can use the mini muffin pan or a regular size works great also! Making in the muffing pan, you will only bake for about 15 minutes.
• Another way I like the honey cornbread is in my cast iron pan. Cooking it in the cast iron gives it a more rustic quality.
• When mixing your cornbread, try to not over mix the batter. If it’s over mixed, the batter could come out tough.
• Don’t overcook your cornbread. Cook until your toothpick inserted comes out clean and the center is done.
• If your cornbread comes out dry, it likely baked a few minutes too long — start checking at the 20-minute mark next time. If it didn’t rise well, double check that your baking powder isn’t expired, since that’s the most common culprit.
• Easy kitchen tip! Spray your measuring cup with nonstick spray before you try to measure out your honey. The honey will not stick to the measuring cup at all!

Variation and Substitutions

There are lots of different types of cornbread, they can be sweet almost cake like or you can add in jalapenos, cheese and other fun ingredients. The options are endless!

• If you want to make your cornbread cheesy, try adding in some cheddar cheese! My cheese loving kids love when I make a batch with cheese in it!
• Do you want a little kick to your cornbread, try adding some jalapeno’s to the cornbread mix. My family loves it when I combine the cheese and jalapeno in the cornbread mix. It is the perfect combination!
• The cornbread muffins is great to make too! They are easy to grab and they are the perfect size that you will be going back for more!
• Swap in ⅓ cup melted butter for a richer flavor.
• Buttermilk works great in place of regular milk if you want a slightly tangier, more tender crumb.
• Fine or medium-grind yellow cornmeal gives the smoothest texture. Coarse cornmeal will work, but the cornbread will be a bit grittier. White cornmeal works too.
• Any honey works here. The plain clover honey in the baking aisle is just as good as a fancy local jar.

How to Store Leftover Cornbread

• Store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week, or freeze it (see freezing instructions below).
• Have leftover cornbread? Crumble it up and use it in my Cornbread Salad — it’s one of my favorite ways to use up extra slices.

Can I freeze Cornbread?

Yes! Let it cool completely, then wrap individual pieces in foil or plastic wrap and store in a freezer bag for up to 2 months. When you’re ready to enjoy it, let it thaw completely at room temperature, then warm it in the microwave for a few seconds before serving.

Make a double batch on a weekend and freeze half — future you will be glad to have homemade cornbread ready to go on a night when soup or chili is already on the stove.

Frequently Asked Questions

What to Serve with Honey Cornbread?

Here are some of my favorite dinner recipes to serve this delicious honey cornbread recipe along with. Adding Sweet Honey Cornbread to chili or a big pot of beans is my absolute favorite!

• Crockpot Chili Recipe
• Delicious ground Turkey Chili recipe
• White Chicken Taco Chili Recipe
• Crock pot Veggie Soup
• Quick Chili Recipe
• 15 Bean Soup with Ham
• Crock Pot Pinto Beans

More Easy Cornbread Recipes

Homemade Cornbread Recipe

Best Jiffy Cornbread Recipe

Southern Cornbread Recipe

Jalapeño Cornbread