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 droolworthy, fresh out of the oven, warm with a pat of butter. 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 8×8 baking dish but I use this cast iron skillet set a lot for baking.
I could seriously eat it anytime of year. Its super quick and easy to whip this skillet cornbread up. Everyone always loves it, and it doesn’t last long.
Even though it is a staple side dish to comfort food. My favorite is served with with some warm butter and hot cup of coffee, makes a delicious breakfast.
This skillet cornbread is a delicious side with some of my most popular recipes!
Sweet Honey Cornbread
This Sweet Honey Cornbread is moist and delicious with a perfect golden brown crust.
Ingredients
- 1 cup yellow corn meal
- 1 cup flour
- 1/4 cup sugar
- 1/2 cup honey
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon butter
- 1 egg
- 1 cup milk
- 1/3 cup oil
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
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 427 Total Fat 17g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 13g Cholesterol 39mg Sodium 653mg Carbohydrates 66g Net Carbohydrates 0g Fiber 2g Sugar 32g Sugar Alcohols 0g Protein 6g
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 ???