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Honey Cornbread

Honey cornbread that bakes up golden and tender with a clean toothpick finish, then gets brushed with honey-and-butter topping. Made with cornmeal and all-purpose flour for a classic Southern crumb and an easy, no-fuss method.
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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: 280
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
  • 0.33 cup honey
  • 0.5 cup butter, melted
  • 2 tbsp honey for topping
  • 2 tbsp soft butter for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 400F and grease an 8x8-inch baking pan so the cornbread releases easily.
Mix the dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined.
Mix the wet ingredients and combine
  1. Whisk whole milk, large eggs, honey, and butter, melted, then stir into the dry ingredients just until combined.
Bake
  1. Pour the batter into the greased pan and bake for 20-25 minutes, until golden and a toothpick comes out clean.
Make and apply the honey butter topping
  1. Mix honey and soft butter, then brush over the warm cornbread before slicing so it melts and soaks in.

Notes

Pro tip: don’t overmix the batter—stir only until the dry ingredients disappear for a tender crumb. Store airtight in the refrigerator for up to 3 days; rewarm in the microwave for 15-20 seconds or in a 300F oven until just warm. Freeze baked cornbread (without topping brushing) for up to 2 months, then thaw and brush with the honey butter. For a lighter option, substitute 1:1 low-fat milk for whole milk and use 1/4 cup less butter in the batter if desired.