This Sweet Honey Cornbread is moist and delicious with a perfect golden-brown crust.
Fall is finally here, now bring on all the yummy comfort food! This Sweet Honey Cornbread is absolutely drool-worthy, fresh out of the oven, warm with a pat of butter. The perfect addition to those warm and cozy meals that we desire in the Fall/Winter months.
I prefer my cornbread to be a little sweeter, and I love the way it cooks up in a cast-iron skillet. But you could totally make this in a 9-inch baking dish but I use this cast iron skillet set a lot for baking.
Tips for making sweet honey cornbread
- Don’t overmix the batter, as it can make your cornbread tough.
- Cook the cornbread just until the center is done and the toothpick comes out clean.
- Keep leftover cornbread covered and stored at room temperature for up to 1 week
What to serve with sweet honey cornbread
- Ribeye Steak Chili
- Slow Cooker Bean and Bacon Soup
- Chicken Enchilada Soup
- No-Bean Chili
- Roasted Poblano Pepper Beef Chili
- 1 cup yellow cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon butter
- 1 egg
- 1/3 cup oil
- 1/2 cup honey
- 1 cup milk
- Preheat oven to 400 degrees
- In a medium bowl whisk together cornmeal, flour, sugar, baking powder and salt.
- In a small bowl combine egg, oil, honey and milk and mix well.
- Add wet mixture to the dry and mix just until combined.
- Heat a 10 inch cast iron skillet on medium high heat for 2-3 minutes. Add the tablespoon butter, coat the skillet with the melted butter. Pour the batter in the skillet
- Bake 20 minutes
You can also bake this cornbread in an 9-inch baking dish. Warm the baking dish up in the oven for 5 minutes then add 1 tablespoon of butter to melt. Add in the batter and bake.
Serving Size1 slice
Amount Per Serving Calories 321Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 30mgSodium 490mgCarbohydrates 49gFiber 2gSugar 24gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.