Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: My crowd-pleasing Honey Cornbread Recipe is buttery, crumbly, and wonderfully flavored. It’s hearty yet soft, bursting with corn goodness, and perfectly sweet with just a touch of honey. If you’re craving a big piece, you’re in luck–this homey treat is ready in less than an hour with a prep of 20 minutes! Trust me, you’ll never return to the boxed mix. Already have an account?
Lovely crisp crust: Baking the cornbread in a hot cast iron pan gives it a delectably crunchy and browned crust. Versatile and adaptable: This is perfect as is, but make it spicier or more robust with easy add-ins. This trick is a game-changer! Adding melted butter just before baking takes this sweet cornbread recipe to another level.
When I tested this cornbread recipe, I was thrilled with the results. A few tips I picked up along the way: definitely use a preheated cast iron skillet. The heat it holds gives the cornbread that gorgeous rise and a crisp, golden crust. Also, opt for fine cornmeal instead of medium grind—it creates a smoother texture and bakes up beautifully. I served mine alongside a spicy chili, and the sweet cornbread was the perfect complement. I adore sweet or savory quick breads because they’re mixed and baked in a flash, and many, like this Honey Cornbread, fill that space between traditional cake and regular bread. Snackable, tender, and versatile, they’re satisfying at breakfast, dessert, or with a cup of tea in the afternoon. Explore my favorites on Bigger Bolder Baking, starting with Best Ever Banana Bread, Best Ever Pumpkin Bread, Mum’s Traditional Irish Soda Bread, and My Favorite Zucchini Bread.
Table of Contents
What is Honey Cornbread?
My Honey Cornbread Recipe is a richly textured cornbread with a crisp crust that’s baked in a cast iron skillet. Honey lightly sweetens the cornbread and adds caramel and floral notes. Enjoy this skillet cornbread plain or with butter, served with soup, chili, salad, eggs, or as a side dish at dinner. You can also use it cubed in stuffing, as a topping for mac and cheese, or as an alternative crumble topping for a fruit dessert. This is a northern-style cornbread, sweeter and fluffier than traditional southern cornbread and made with yellow cornmeal. Since it’s made with a mix of flour and cornmeal, it’s less gritty than southern cornbread, which is typically made with just cornmeal. Cornmeal is a traditional staple food for Native Americans. European settlers in the American colonies learned to cook with cornmeal and used it in bread and cake recipes from their home countries. Because of the abundance of corn in the South, cornbread became a favorite food, and honey or molasses were common sweeteners.
Tools You Need
Mixing bowls Measuring spoons Measuring cups Glass measuring jug Kitchen scale (optional) Whisk Silicone spatula 10-inch (25.5 cm) cast iron skillet Cake tester
Key Ingredients and Substitutes of Honey Cornbread
Eggs
Eggs give the cornbread moisture, richness, and tenderness and bind the batter together. Alternatively, you can use flax eggs or another substitution from my guide, 12 Best Egg Substitutes for Baking.
Whole milk
Whole milk provides richness and flavor.
Honey
Honey, with deep sweetness and delicate floral taste, is an ideal complement to cornmeal’s earthy flavor. Additionally, honey provides moisture, ensuring this quick bread doesn’t dry out. Alternatively, you can substitute the same amount of golden syrup, our Perfect Golden Syrup Substitute, or rice malt syrup for the honey.
Fine-ground cornmeal
Cornmeal, made from ground corn kernels, has a nutty, sweet, wholesome taste that makes this bread irresistible. I recommend using fine-ground cornmeal here, as it gives texture and a subtle crunch without being too gritty.
All-purpose flour
All-purpose flour has a protein content of 9-11%, the right amount for giving this sweet cornbread a slight chew and a tender crumb. Using all-purpose flour with cornmeal gives the bread a pleasant texture that’s robust without being too coarse or tough.
Baking powder
Baking powder contributes to this sweet cornbread’s rise and helps create a tender texture. Learn how to make your own baking powder and baking soda with our guide!
Baking soda
Baking soda reacts with acid to create air bubbles to make the cornbread rise and give it lightness. In this recipe, baking soda reacts with the acid from honey.
Salt
Salt is crucial to balance out the sugar and honey, and without it, the cornbread will taste flat.
Butter
You melt the butter in this recipe, so using it right out of the fridge is okay. It’s fun to make your own butter, and kids love to do it too!
How to Make Honey Cornbread Recipe
Prepare to bake
1. Preheat the oven to 375°F (190°C).
Mix the cornbread
In a large bowl, whisk eggs, milk, and honey.
In a separate bowl, mix cornmeal, flour, baking powder, baking soda, and salt.
Whisk the wet ingredients and dry ingredients together.
In a cast iron skillet over medium heat, melt the butter for five minutes, until it turns brown and smells nutty.
Add the browned butter to the batter and stir to combine.
Pour the batter into the hot skillet.
Bake the cornbread
- Bake the cornbread for 25-30 minutes, until golden and a toothpick comes out clean.
- Cool for 10 minutes before serving.
Gemma’s Pro Chef Tips
You can use medium-grind cornmeal if you like cornbread with a little more texture. If you don’t have a 10-inch iron skillet, you can also bake this in a 9×13 inch (23×33 cm) buttered pan. (Brown the butter in a small pot and stir into the batter.) If serving leftovers, make them extra flavorful and toasty by generously buttering slices and grilling them in an iron skillet until golden on both sides. Make Honey Compound Butter to serve with this bread (leave out the orange zest in the honey butter).
Make Ahead and Storage Instructions for Honey Cornbread Recipe
Make ahead tips
Partially prepare: Save time on baking day by pre-mixing the dry ingredients beforehand. Store in an airtight container in a cool, dry place for up to three months. When you’re ready to make the cornbread, simply mix in the eggs, milk, honey, and butter as directed and bake. Bake and freeze: This sweet honey cornbread freezes wonderfully, which is a great timesaver, especially around the holidays. You can freeze the entire cornbread or cut it and wrap the individual pieces before freezing. Wrap the cornbread well and place in a freezer container or a freezer bag. Freeze for up to two months. To reheat, for best results, thaw in the fridge overnight. The next day, wrap the cornbread in aluminum foil (to keep it moist). Reheat at 350°F (175°C) for 15 to 20 minutes.
How to store leftovers
Store leftovers in an airtight container at room temperature for up to three days. For more extended storage, freeze for up to 2 months.
Honey Cornbread Variations
If you prefer a spicier cornbread: Substitute hot honey for regular honey. Mix in two stemmed, seeded, finely diced jalapeños or an equal amount of pickled jalapeños. For other savory mix-ins, add 1 cup (5 oz) of one of the following: Crumbled bacon Shredded cheddar cheese Corn kernels Vary the flavor with one of these tasty additions: Dried herbs, such as chives or rosemary Orange zest
Can I make corn muffins with this recipe?
Yes, you can make corn muffins with this recipe. Preheat the oven to 375°F (190°C). Place 12 muffin liners in a muffin pan (you may need a few more as it’s a large cornbread). Instead of melting the butter in a cast iron skillet, melt it gently in a saucepan or the microwave. Mix it into the batter at the end. Start checking the muffins for doneness at 12 minutes. They’re ready when they are golden on top, and a skewer inserted in the center comes out clean.
Can I make this honey cornbread gluten-free?
Yes, you can make this cornbread gluten-free. Replace the regular all-purpose flour with a 1:1 all-purpose gluten-free flour. Cornmeal is naturally gluten-free, but check that the cornmeal and your other ingredients are certified gluten-free.
Can I make this recipe without eggs or vegan?
Yes, you can make this recipe without eggs. Our 12 Best Egg Substitutes for Baking is an excellent guide for finding an alternative. Flax eggs would work well in this recipe. If you want to make this recipe vegan, make the following changes in addition to using an egg substitutes Use a plant-based milk in place of the whole milk. Instead of melted butter, use an equal amount of olive oil, coconut oil, or melted vegan butter. Use an equal amount of maple syrup in place of the honey. Note that making ingredient substitutions in this Honey Cornbread could result in changes in taste and texture.
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