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Honey Cornbread

Honey cornbread made with a tender bake in a greased 8x8-inch pan for a golden, sliceable crumb. Brushed with a honey-and-soft-butter topping that melts and drips down the side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

Dry mix
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sugar
Wet mix
  • 1 cup whole milk
  • 2 eggs large
  • 0.3333 cup honey
  • 0.5 cup butter melted
Topping
  • 2 tbsp honey for topping
  • 2 tbsp butter soft butter for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat oven to 400F and grease an 8x8-inch baking pan.
  2. Set the greased pan aside while you mix the batter.
Mix dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined.
Mix wet ingredients and combine
  1. Whisk whole milk, eggs, honey, and melted butter until smooth.
  2. Stir the wet mixture into the dry ingredients just until combined, leaving the batter slightly thick.
Bake
  1. Pour the batter into the greased pan and spread into an even layer.
  2. Bake for 20-25 minutes at 400F until golden and a toothpick comes out clean.
Add honey butter topping
  1. Mix honey and soft butter for the topping until combined.
  2. Brush the honey butter over the warm cornbread before slicing, letting it melt and soak in.

Notes

Pro tip: Mix the batter only until the dry ingredients disappear so the crumb stays tender and not tough. Store leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; rewarm slices in the oven or microwave. Freezing is yes—wrap tightly and freeze up to 2 months. For a lighter option, use 1% milk and reduce the honey topping by 1 tbsp each while keeping the bake time the same.