Honey Cornbread Recipe
Moist, golden honey cornbread with a sweet-savory balance and tender crumb. Easy, reliable, and perfect for any meal.
Print Pin Servings: 8 Slices
Calories: 220kcal
Cost: $5–$7
Equipment
- 1 9-inch cast iron skillet Or use a square baking pan
- 2 Large mixing bowls For dry and wet ingredients
- 1 Wire whisk For smooth mixing
- 1 set Measuring cups and spoons For accuracy
- 1 Rubber spatula For folding batter
- 1 Toothpick For testing doneness
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs Room temperature
- 1 cup buttermilk Room temperature
- ¼ cup pure honey Warmed slightly for easy mixing
- ¼ cup unsalted butter Melted
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract Optional but recommended
Instructions
- Preheat oven to 425°F and grease skillet or pan.
- In a large bowl, whisk cornmeal, flour, baking powder, and salt.
- In another bowl, beat eggs, then add buttermilk, honey, butter, oil, vanilla.
- Combine wet and dry ingredients, mix until just combined.
- Pour batter into skillet, smooth top.
- Bake 20–25 min, or until toothpick comes out clean.
- Cool 10 minutes, then slice and serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Vitamin A: 180IU | Calcium: 80mg | Iron: 1.2mg