Go Back
Freshly baked honey cornbread in cast iron skillet on white kitchen counter, top-down view
Alyssa Coleman

Honey Cornbread Recipe

Moist, golden honey cornbread with a sweet-savory balance and tender crumb. Easy, reliable, and perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 Slices
Course: bread, Side Dish
Cuisine: American, Southern
Calories: 220
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 425°F and grease skillet or pan.
  2. In a large bowl, whisk cornmeal, flour, baking powder, and salt.
  3. In another bowl, beat eggs, then add buttermilk, honey, butter, oil, vanilla.
  4. Combine wet and dry ingredients, mix until just combined.
  5. Pour batter into skillet, smooth top.
  6. Bake 20–25 min, or until toothpick comes out clean.
  7. Cool 10 minutes, then slice and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.