I don’t know what it is about Sweet Honey Cornbread that makes it such a wonderful accompaniment to such a large variety of dishes. Whether you are making chicken and mashed potatoes, barbequed ribs, beef stew, or my personal favorite – Cajun red beans and rice, a side of sweet cornbread is just absolute perfection.
Do you like your cornbread with a little sweetness in it? This recipe is made with both sugar and honey to give it just the right balance, then it uses a combination of butter and oil to make it soft and moist. This cornbread is melt in your mouth delicious with that golden top and crispy edges we all love.
I’ve never met anyone who doesn’t love sweet cornbread. It’s one of those ultimate comfort foods – perfect for crumbling over your dinner or serving on the side with more butter and honey. This is my favorite cornbread recipe and it’s so quick and easy, taking just over 30 minutes to throw together and bake.
A couple of tips for this recipe:
- If you don’t have buttermilk, just pour 1 Tbsp of lemon juice or white vinegar in to a cup measure, and fill the rest with regular milk. Let sit for five minutes and you have a great substitute!
- If you forgot to get your eggs out to bring to room temperature, just place them uncracked in a bowl of warm water for 1-2 minutes.
- You can make this in a 9×9 or 8×8 square dish, or a 9″ cast iron skillet.
- You can substitute margarine for butter, but the butter gives an extra boost in flavor.
- I like my cornbread a little less coarse, so I only use 2/3 cup yellow cornmeal in this recipe. If you like a coarser cornbread, you can increase the yellow cornmeal to a cup and decrease the all purpose flour to a cup too.
Ingredients:
- 1-1/3 cup all purpose flour
- 2/3 cup yellow cornmeal
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup buttermilk
- 1/2 cup sugar
- 1/4 cup melted butter, cooled
- 1/4 cup canola oil
- 1/4 cup honey
- 2 eggs, (room temp)
Instructions:
- Preheat oven to 375 degrees. Spray a 9×9 or 8×8 pan or cast iron skillet with non-stick spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt together.
- In a smaller separate bowl, whisk the buttermilk, sugar, melted butter, oil, honey and eggs together until well combined.
- Stir the wet ingredients in to the dry ingredients until just combined.
- Pour the batter in to your prepared pan.
- Bake at 375 degrees for 27-32 minutes until a toothpick inserted in to the middle comes out clean or with a few moist crumbs.
- Let cool for 5-10 minutes, then slice and serve!
Honey Sweet Cornbread
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1-1/3 cup all purpose flour
- 2/3 cup yellow cornmeal
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup buttermilk
- 1/2 cup sugar
- 1/4 cup melted butter. cooled
- 1/4 cup canola oil
- 1/4 cup honey
- 2 eggs, room temperature
Instructions
- Preheat oven to 375 degrees. Spray a 9x9, 8x8 pan or cast iron skillet with non-stick spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt together.
- In a smaller separate bowl, whisk the buttermilk, sugar, melted butter, oil, honey and eggs together until well combined.
- Stir the wet ingredients in to the dry ingredients until just combined.
- Pour the batter in to your prepared pan.
- Bake at 375 degrees for 27-32 minutes until a toothpick inserted in to the middle comes out clean or with a few moist crumbs.
- Let cool for 5-10 minutes, then slice and serve!
Notes
- If you don't have buttermilk, just pour 1 Tbsp of lemon juice or white vinegar in to a cup measure, and fill the rest with regular milk. Let sit for five minutes and you have a great substitute!
- If you forgot to get your eggs out to bring to room temperature, just place them uncracked in a bowl of warm water for 1-2 minutes.
- You can make this in a 9x9 or 8x8 square dish, or a 9" cast iron skillet.
- You can substitute margarine for butter, but the butter gives an extra boost in flavor.
- I like my cornbread a little less coarse, so I only use 2/3 cup yellow cornmeal in this recipe. If you like a coarser cornbread, you can increase the yellow cornmeal to a cup and decrease the all purpose flour to a cup too.
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