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Honey Cornbread

Honey cornbread made with a tender, golden crumb and baked to a clean toothpick. Brushed with a honey-and-butter topping for a glossy finish and sweet flavor in every square.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Honey Cornbread
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sugar
  • 1 cup whole milk
  • 2 large eggs
  • 0.333 cup honey
  • 0.5 cup butter, melted
  • 2 tbsp honey
  • 2 tbsp soft butter

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 400F, then grease an 8x8-inch baking pan with a light coat of fat for easy release.
  2. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until the dry ingredients are evenly combined.
  3. Whisk whole milk, large eggs, honey, and butter, melted, then stir into the dry ingredients just until combined to avoid overmixing.
  4. Pour the batter into the greased pan and spread into an even layer for consistent baking.
  5. Bake 20-25 minutes at 400F until golden and a toothpick comes out clean, watching for the edges to set and pull slightly from the pan.
Honey butter topping
  1. Mix honey and soft butter until smooth, then brush over the warm cornbread before slicing so it melts and soaks into the top.

Notes

Pro tip: stir the wet into the dry just until you no longer see dry flour—overmixing can make cornbread tough. Store covered in the refrigerator up to 4 days; reheat in a 300F oven until just warm. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use low-fat milk and reduce the total butter in the topping by half (baking results stay similar).