Honey Cornbread Recipe

This Honey Cornbread Recipe is a golden, crumbly delight that strikes the perfect balance between sweet and savory. With its moist, tender crumb and a hint of honey, it’s a comforting treat that pairs beautifully with soups, stews, or even a simple pat of butter. Ready in just 50 minutes, it’s a quick and easy way to bring warmth to your table.

The aroma of freshly baked cornbread, with its rich, buttery notes and subtle sweetness, will fill your kitchen and tempt everyone to grab a slice. Its slightly crisp edges and soft, fluffy interior make every bite irresistible. Whether served as a side or enjoyed on its own, this cornbread is a crowd-pleaser that feels like a hug in every mouthful.

Ingredients for Honey Cornbread

• 3 large eggs, at room temperature (for better mixing)
• 1 ½ cups (12 fl oz/360 ml) whole milk (can substitute with buttermilk for tanginess)
• ½ cup (5 oz/142 g) honey (use raw honey for a richer flavor)
• 1 ½ cups (7 ½ oz/213 g) fine grind cornmeal
• 1 ½ cups (7 ½ oz/213 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons salt
• ½ cup (4 oz/115 g) butter, diced (unsalted preferred for controlled seasoning)

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, and honey until fully combined.
3. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to ensure even distribution.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Place the diced butter in a 10-inch iron skillet over medium heat. Cook until the butter is brown and nutty, about 5 minutes.
6. Immediately remove the skillet from the heat and pour the browned butter into the cornmeal mixture. Stir gently to incorporate.
7. Pour the batter back into the hot skillet, spreading it evenly.
8. Bake for 25-30 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
9. Let the cornbread cool in the skillet for at least 10 minutes before serving. Alternatively, cool completely and serve at room temperature.
10. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Perfect Pairings: Serving Suggestions for Honey Cornbread

This honey cornbread is a versatile side that pairs beautifully with a variety of dishes. Serve it warm with a pat of butter and a drizzle of honey for a simple treat. It’s also a fantastic accompaniment to chili, BBQ ribs, or a hearty bowl of soup. For breakfast, try it toasted with a smear of jam or alongside scrambled eggs.

Storage and Reheating Tips for Freshness

Store leftover cornbread in an airtight container at room temperature for up to 3 days. To keep it moist, wrap it in plastic wrap before storing. For longer storage, freeze slices in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 5-10 minutes or toast slices in a skillet for a crispy edge.

Recipe Variations to Spice It Up

Customize your honey cornbread to suit your taste! Add 1 cup of shredded cheddar cheese and a diced jalapeño for a savory twist. For a sweeter version, mix in ½ cup of fresh or frozen corn kernels and a handful of blueberries. You can also substitute buttermilk for whole milk for a tangier flavor and extra tenderness.

Equipment Guidance for Best Results

Using a 10-inch cast iron skillet is key to achieving that golden, crispy crust. If you don’t have one, a 9-inch square baking pan works too—just grease it well. Make sure your eggs and milk are at room temperature to ensure a smooth batter. A whisk is essential for combining the wet and dry ingredients evenly.

Common Questions Answered

Can I use a different sweetener? Yes, maple syrup or agave nectar can replace honey, but the flavor will vary slightly. Can I make it gluten-free? Absolutely! Swap the all-purpose flour for a gluten-free blend. Why brown the butter? Browning adds a rich, nutty flavor that elevates the cornbread. Don’t skip this step—it’s worth it!

Honey Cornbread Recipe

Shaziya

This Honey Cornbread Recipe is a golden, crumbly delight that strikes the perfect balance between sweet and savory. Ready in just 50 minutes, it’s a quick and easy way to bring warmth to your table.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 16 slices

Ingredients

  

1x2x3x

• 3 large eggs, at room temperature
• 1 ½ cups whole milk 12 fl oz/360 ml
• ½ cup honey 5 oz/142 g
• 1 ½ cups fine grind cornmeal 7 ½ oz/213 g
• 1 ½ cups all-purpose flour 7 ½ oz/213 g
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons salt
• ½ cup butter, diced 4 oz/115 g

Instructions

 

• Preheat the oven to 375°F (190°C).
• In a large bowl, whisk together the eggs, milk and honey.
• In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt then whisk the wet and dry ingredients together.
• Add the butter to a 10-inch iron skillet over medium heat and cook until the butter is brown and emits a nutty aroma, about 5 minutes.
• Immediately remove from the heat and pour the browned butter into the cornmeal mixture.
• Stir the butter into the batter and then pour into the hot skillet.
• Bake for 25-30 minutes, until golden on top and a skewer inserted into the center comes out clean.
• Let cool for at least 10 minutes before serving, or let cool completely and serve at room temperature.
• Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.

Keyword baking, cornbread, honey, southern, sweet

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