Why make the boxed stuff when you can make your own mouthwatering honey cornbread at home with this super quick and easy recipe? It’s soft, moist, deliciously sweet and a perfect side dish for any meal. Oh, and did I mention that it takes less than 45 minutes to make from start to finish? Seriously, throw it together, pop it into your oven and get on with your day, night, dinner prep, whatever you’ve got going on!
Equipment Needed
- Muffin pan OR an 8 × 8 casserole dish
- Stand mixer with whisk attachment OR mixing bowl and whisk
- Dry measuring cups – for measuring dry ingredients
- Liquid measuring cup – for measuring liquid ingredients
Ingredients for Honey Cornbread
- Cornmeal
- Flour – I use unbleached all purpose flour
- Salt
- Sugar – I use raw cane sugar
- Baking powder
- Olive Oil – a neutral oil like canola or vegetable will also work
- Milk – I use extra creamy oat milk
- 2 Eggs – just 1 will do if that’s all you have
- Honey – I use raw unfiltered honey
Instructions to Make Honey Cornbread Muffins or Bread
1. Mix all of the dry ingredients together just to combine them.
2. Add the milk, oil and honey and gently mix briefly.
3. Whisk in the eggs and mix just until everything is incorporated and there are no chunks of dry ingredients.
4. Preheat your oven and grease your loaf pan, baking dish or use muffin cup liners if making cornbread muffins.
5. Bake for 25-45 minutes (depending on whether you’re making muffins, an 8 × 8 or similar size) in a 350º degree F oven. A toothpick inserted near the middle should come out clean with no wet batter or wet crumbs stuck to it.
Storage Recommendations for Honey Cornbread
This honey cornbread can be stored covered and at room temperature for approximately 4 days. But make sure that you’ve let it cool completely before covering it.
Alternatively, you could store it covered in the refrigerator for up to one week. Freeze for up to 3 months and simply reheat before serving, or let it thaw overnight.
Common Questions
Is it better to use buttermilk or milk in cornbread?
Because this recipe uses baking powder, you could technically use buttermilk in place of the milk without an issue. I just personally don’t use buttermilk because I’m lactose intolerant. And I wanted a recipe that other lactose intolerant folks like myself could enjoy!
Can I use heavy cream or half-and-half instead of milk?
YES! In fact, just like buttermilk, either of these options will still yield a lovely soft, moist and delicious cornbread. The reason this recipe calls for milk is because I am lactose intolerant and need to substitute dairy products for non dairy products often. But if dairy doesn’t bother you, then more power to you! Feel free to use whatever milk or cream you have on hand.
Which cornmeal is best for cornbread, yellow or white?
Yellow cornmeal is preferred because it has a slightly sweeter flavor than white cornmeal does.
Can you freeze cornbread?
Yes! You can freeze cooked cornbread for up to 3 months. Just reheat it as needed or pull it from the freezer and let it come down to room temperature overnight.
Tried and liked this recipe? Give it a rating and leave a comment below! Then snap a photo and tag us over on IG @ _jchandelle
Shop this post
- Muffin Pan
- Stand Mixer with whisk attachment
This post may contain affiliate links. If you purchase a product through one of these links I may earn a small commission.
Other recipes you might like
Perfectly Moist Honey Cornbread
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula to scrape batter into baking dish
- 1 cookie scoop to scoop batter into muffin cups if making cornbread muffins
- dry measuring vup to measure dry ingredients
- liquid measuring cup to measure liquid ingredients
Ingredients
- ¾ cup cornmeal yellow cornmeal is best
- 1 ¼ cups all purpose flour unbleached or not
- ¼ cup raw cane sugar or white
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup milk or buttermilk, heavy cream
- ¼ cup olive oil or canola, vegetable
- ⅓ cup raw honey
- 2 eggs
I earn a commission from Instacart from qualifying purchases.
Instructions
- Mix all of the dry ingredients together to combine.3/4 cup cornmeal, 1 1/4 cups all purpose flour, 1/4 cup raw cane sugar, 2 tsp. baking powder, 1 tsp. salt
- Then add the milk, oil, and honey and mix gently.1 cup milk, 1/4 cup olive oil, 1/3 cup raw honey
- Lastly, add the eggs and mix until all ingredients are incorporated and there are no chunks of dry ingredients throughout.2 eggs
- Bake at 350℉ for 20-45 minutes (depending on the size of your pan or muffins). A toothpick inserted near the center should come out clean when done.
My favorite honey cornbread recipe! It really is so moist, buttery and delicious, I could eat the whole pan myself if my husband didn’t beat me to it 😄