Honey Cornbread Recipe

I was in my twenties before I realized that cornbread didn’t have to come from a box mix. Growing up, my mom always used the stuff from the grocery store aisle. When I tried making it from scratch the first time, it was a disaster—dry as cardboard and about as tasty.

That’s because I didn’t know the secret to good cornbread—it needs just the right balance of wet and dry ingredients, and you can’t overmix the batter. Box mix cornbread, on the other hand, is pretty forgiving since the ratios are already figured out for you. But once you get the hang of homemade cornbread, you’ll never go back to the box.

What Kind of Cornmeal Should I Use?

Fine cornmeal is your best bet for this recipe since it creates a smoother texture and helps the cornbread hold together better. You can find fine cornmeal at most grocery stores, and brands like Quaker or Bob’s Red Mill work great. If you only have medium or coarse cornmeal on hand, it’ll still work but might give you a slightly grittier texture – some people actually prefer this for a more rustic feel. Yellow cornmeal is the most common choice and gives that classic golden color, but white cornmeal works just as well if that’s what you have available.

Options for Substitutions

This cornbread recipe is pretty forgiving when it comes to swaps, so here are some handy substitutions:

• Fine cornmeal: If you only have coarse cornmeal, that works too – it’ll just give your cornbread a bit more texture. Medium grind cornmeal is also perfectly fine to use.
• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes until it curdles slightly. You can also use plain yogurt thinned with a little milk.
• Unsalted butter: You can swap this with vegetable oil or melted coconut oil using the same amount. If using salted butter, just reduce the salt in the recipe to a pinch.
• Brown sugar: White sugar works just fine if that’s what you have – you’ll lose a tiny bit of that molasses flavor, but the cornbread will still be sweet and good.
• Honey: Maple syrup or corn syrup can step in for honey without any issues. You could even use an extra tablespoon of sugar if you’re out of liquid sweeteners.
• All-purpose flour: This is pretty important for the structure of your cornbread, so I’d stick with all-purpose flour. Whole wheat flour can work but will make it denser.

Watch Out for These Mistakes While Baking

The biggest mistake when making cornbread is overmixing the batter, which leads to tough, dense results instead of the tender crumb you’re after – mix just until the ingredients are combined and you still see a few lumps.

Another common error is using cold ingredients, especially the egg and buttermilk, which can cause the melted butter to seize up and create an uneven texture, so make sure to bring them to room temperature about 30 minutes before baking.

Don’t skip preheating your oven and consider heating your baking pan for a few minutes before adding the batter, as this creates a nice golden crust on the bottom.

Finally, resist the urge to overbake – cornbread is done when a toothpick inserted in the center comes out with just a few moist crumbs, and it will continue cooking slightly from residual heat even after you remove it from the oven.

What to Serve With Cornbread?

Cornbread is perfect alongside hearty dishes like chili, beef stew, or barbecue – the slightly sweet flavor pairs beautifully with smoky and spicy foods. I love serving it with a big bowl of soup, especially tomato soup or chicken and dumplings, since cornbread is amazing for soaking up all those good flavors. For a Southern-style meal, try it with fried chicken, collard greens, and mac and cheese. You can also enjoy cornbread on its own with a pat of butter and a drizzle of honey, or crumble it over a fresh salad for some extra crunch.

Storage Instructions

Keep Fresh: This cornbread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. I like to keep mine on the counter since it’s perfect for grabbing a quick piece with morning coffee or as a side for dinner.

Freeze: Cornbread freezes really well for longer storage! Wrap individual pieces in plastic wrap, then place them in a freezer bag for up to 3 months. You can also freeze the whole pan if you prefer – just make sure it’s completely cooled first.

Warm Up: To bring back that fresh-baked taste, warm individual pieces in the microwave for about 15-20 seconds, or pop them in a 350°F oven for 5-7 minutes. If you’re warming from frozen, just add a few extra seconds or minutes until it’s heated through.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 180-200 g

Ingredients

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 1/3 cup brown sugar, packed (light or dark)
• 2 tbsp honey
• 1 large egg, room temperature
• 1 cup buttermilk, room temperature

Step 1: Prepare the Baking Pan and Preheat the Oven

Preheat your oven to 400°F (204°C).

Grease and lightly flour a 9-inch square baking pan to prevent sticking, then set it aside for later use.

Step 2: Mix the Dry Ingredients

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt

In a large bowl, whisk together the fine cornmeal, all-purpose flour, baking powder, baking soda, and salt.

Combine until everything is evenly distributed.

Set this bowl aside while you prepare the wet ingredients.

Step 3: Combine the Wet Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 1/3 cup brown sugar, packed (light or dark)
• 2 tbsp honey
• 1 large egg, room temperature
• 1 cup buttermilk, room temperature

In a separate medium bowl, whisk the melted and cooled unsalted butter, packed brown sugar, and honey together until the mixture is completely smooth and thick.

Next, whisk in the egg until fully combined, followed by the buttermilk.

Make sure all the wet ingredients are well incorporated before moving to the next step.

Personally, I like to use room temperature buttermilk and egg for a fluffier texture.

Step 4: Combine Wet and Dry Mixtures to Make the Batter

• dry ingredients from Step 2
• wet ingredients from Step 3

Pour the wet ingredients from Step 3 into the bowl of dry ingredients from Step 2.

Whisk them together until just combined—do not over-mix, as this could result in a dense cornbread.

The batter should be slightly thick and uniform.

Step 5: Bake the Cornbread

• cornbread batter from Step 4

Pour the batter into the prepared baking pan from Step 1.

Smooth the top with a spatula if necessary.

Bake in the preheated oven for about 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

The edges should be crispy.

Allow the cornbread to cool slightly in the pan before slicing and serving.

Step 6: Serve and Store

Slice the slightly cooled cornbread and serve it with your favorite toppings such as butter, honey, or jam.

For storage, wrap any leftovers tightly and keep at room temperature for up to 1 week.

I like to warm leftovers slightly before enjoying them again.