Bowl of golden cornbread squares served with butter, honey, and a honey dipper.

BreadFeatured

Honey Cornbread

Name: Honey Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/3 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1/3 cup vegetable oil; 2 large eggs; 3 tablespoons honey, plus more for drizzling; 4 tablespoons unsalted butter, melted

15 mins prep·25 mins cook

Rate this recipe

Cornbread is one of those things I always told myself I didn't need a recipe for. And then I tasted one that stopped me mid-sentence at a potluck, and just like that, I needed a recipe. This version has butter and honey in the batter, and more honey on top, because I couldn't help myself. It is warm, golden, and dangerously easy to finish in one sitting. I say that from experience.

How to Make Honey Cornbread

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/3 cup vegetable oil
2 large eggs
3 tablespoons honey, plus more for drizzling
4 tablespoons unsalted butter, melted

Directions

Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast iron skillet generously with butter.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, oil, eggs, honey, and melted butter until well combined.
Pour the wet ingredients into the dry and stir until just combined. A few lumps are perfectly fine, this is not the time for perfectionism.
Pour the batter into your prepared pan and bake for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Let it cool for about 5 minutes, then drizzle generously with more honey before serving. Or skip the cooling entirely. I won't tell anyone.