Honey Cornbread
A simple homemade honey cornbread that's soft, moist, and tender. Perfect alongside a warm bowl of chili, soup, or your favorite comfort food.
For something a little more unique, try my Zucchini Cheddar Cornbread, or these Cheesy Corn Muffins with Basil.
There's just something about a warm bowl of chili and a piece of homemade cornbread. In our family, chili night almost always calls for cornbread on the side and a handful of crunchy Fritos to pile right on top for the best combination and texture. Having an easy homemade cornbread recipe in my back pocket means I can whip up a batch without making an extra trip to the store.
I almost always have cornmeal in my pantry, along with the other simple ingredients needed to make this honey cornbread recipe. It comes together quickly, bakes up soft and tender, and has just the right amount of sweetness.
What makes this cornbread a little different is the honey. I don't mix the honey into the batter, instead, I add it to the warm cornbread after it comes out of the oven-a little trick I learned from my bestie, Megs. The honey melts into the top, adding a delicious touch of sticky sweetness without making the cornbread overly sweet.
Ingredients You Need
- All-purpose flour & cornmeal: Create the perfect balance of texture, giving the cornbread a tender crumb with just the right amount of cornmeal flavor.
- Baking powder: Helps the cornbread rise and gives it a light, tender texture.
- Salt: Balances the sweetness and brings out the flavors of the other ingredients.
- Melted butter or avocado oil: Adds richness and moisture. Avocado oil is a great option when you want especially moist cornbread.
- Eggs: Help bind the ingredients together while adding richness and structure.
- Milk & full-fat sour cream: Add moisture and richness to help keep the cornbread soft and tender.
- Sugar: Adds just a touch of sweetness to the batter.
- Honey: Drizzle over the warm cornbread right out of the oven for a deliciously sweet finish.
How To Make Honey Cornbread
- Preheat oven to 450℉. Place olive oil in your baking pan and heat in the oven while you prepare the cornbread batter.
- Combine dry ingredients in one bowl and wet ingredients in another.
- Add dry ingredients to the wet ingredients and gently stir to combine, being careful not to overmix the batter.
- Remove the baking pan from the oven and pour the batter in the hot pan. Spread evenly to the sides and corner.
- Bake for 15-20 minutes or until golden brown and cooked in the center.
- While the baked cornbread is still hot, drizzle a generous amount of honey over the top and allow it to rest for 5-10 minutes before slicing into squares.
Ang's Helpful Tips For Moist Cornbread
- Use full-fat sour cream. The added fat and moisture will help create a tender crumb.
- Consider avocado oil. If moisture is your top priority, avocado oil is an excellent option in this recipe.
- Don't overmix the batter. Mix just until the ingredients are combined. Overmixing can lead to a tougher texture.
- Don't overbake. Remove the cornbread as soon as it's baked through.
- Add the honey while it's warm. Drizzling honey over the cornbread fresh from the oven adds flavor and helps give the top a yummy moist finish.
Serving Honey Cornbread
A warm square of this cornbread is perfect for soaking up a little chili and adding a touch of sweetness to a savory meal, but it's also delicious alongside:
- Easy Albondigas Soup
- Buffalo Chicken Soup
- Healthy Chicken Tortilla Soup
- Stovetop Taco Soup
- Slow Cooker Baked Beans
- Oven Baked BBQ Chicken
Honey Cornbread
Equipment
- 9x9 inch baking pan
- 2 medium mixing bowls
Ingredients
Dry ingredients
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- 2 ¼ teaspoon baking powder
- ½ teaspoon kosher salt
Wet ingredients
- 2 large eggs
- ½ cup milk 2% or whole milk works best
- ½ cup full-fat sour cream
- ¼ cup avocado oil or melted butter
- ¼ cup granulated sugar
Additional ingredients
- 1 teaspoon avocado oil
- 4 tablespoon honey
Instructions
Preheat oven to 450℉.
- In a medium bowl combine all the dry ingredients.
- In a second bowl use a whisk to combine the wet ingredients until fully incorporated.
- Before blending the dry and wet ingredients together, drizzle 1 teaspoon of avocado oil in your 9x9 baking dish and place in the oven for 5 minutes. Make sure to set the timer so the oil doesn't get too hot.
- Meanwhile, pour the dry ingredients in with the wet and use a spatula to fold and gently combine just until incorporated.
- Carefully remove the pan from the oven and pour the batter in the hot pan. Use your spatula to spread the mixture to the edges and sides, making sure you have a smooth, even layer.
- Bake in the oven for 15-20 minutes, just until light golden brown and a toothpick inserted in the center comes out clean.
- Once the cornbread is baked remove from the oven and immediately drizzle honey over the entire surface. Allow to rest 10-minutes then slice and serve.
Notes
Nutrition
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