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
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Sweet Honey Cornbread
This Sweet Honey Cornbread is moist and delicious with a perfect golden brown crust.
Ingredients
- 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
Instructions
- 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
Notes
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.
Nutrition Information
Yield
8Serving Size
1 sliceAmount 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.
Woohoo Shari!
Delicious. Perfect for a snowy day. Making the white bean chili too. I was short a dap of honey so I added real maple syrup to equal the right amount. Cooked perfect in the cast iron pan
My family loved it!
Yes, a 9×9 baking dish will work just fine.
Can you make this in a pan as well. If so, what size. Thanks
I wonder if can use butter instead of oil …🤔
I have not used buttermilk in this recipe. You have to be careful when substituting buttermilk for milk when there is baking powder in the recipe it can upset the balance of alkali to more acid. Hope this helps Alice.:)
can you use buttermilk instead of milk?
I use a 10 inch skillet. 🙂
What size skillet or pan did you use ?
Thank you Becky! I am so glad you liked it, and came back her to let me know 🙂
That’s really good cornbread!!! I’ve tried a lot of recipes. Yours was awesome!!!! I didn’t alter the recipe. Fantastic!!!! Thanks for sharing the recipe!!!!
So glad you liked it Debbie! Jalapeno and cheddar cheese would be fantastic!
Great recipe. I changed it up a bit. I heated my cast iron skillet up in the oven and melted the butter in it. It was out puffy and golden. I plan on making it again with jalapeno pepper and cheddar cheese!
Oh shoot! Thank you for catching that Lynn. Yes the sugar goes in the medium bowl.
Does the sugar get mixed into the medium bowl ???