Sweet and Moist Honey Cornbread Recipe
There’s nothing quite like a warm slice of sweet cornbread straight from the oven, especially when it’s perfectly moist and tender.
This sweet cornbread has a delightful touch of honey, giving it just the right amount of sweetness that complements any meal.
Whether you’re serving it with a bowl of chili, a plate of barbecue, or just enjoying it on its own, this cornbread is sure to be a hit at your table.
The secret to achieving a moist and tender texture lies in the balance of ingredients—yellow cornmeal for that classic cornbread flavor, buttermilk for a rich, tangy undertone, and a combination of eggs for structure and moisture.
A hint of sugar and honey adds sweetness without overpowering, making this cornbread perfect for those who love a sweet, Southern-style cornbread experience.
Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is straightforward and easy to follow.
In just 45 minutes, you can whip up a batch of this delicious cornbread that’s ideal for any occasion, from weeknight dinners to holiday feasts. Don’t forget to top it with homemade honey butter for an extra layer of flavor that melts right into the warm, crumbly bread!
Key Ingredients for Sweet Cornbread
Yellow cornmeal – Provides the traditional texture and flavor of cornbread, with a slightly grainy and rustic quality.
All-purpose flour – Balances the cornmeal by adding structure and a softer crumb, resulting in a tender bite.
Baking powder and baking soda – Essential leavening agents that give the cornbread its rise and fluffy texture.
Granulated sugar – Adds sweetness and helps to create a golden-brown crust.
Honey – A key ingredient that enhances the sweetness and adds moisture to the cornbread.
Eggs – Contribute to the structure and moistness, with the egg yolk adding richness.
Unsalted butter – Adds a rich, buttery flavor and helps keep the cornbread moist.
Buttermilk – The acidity in buttermilk tenderizes the crumb and adds a slight tangy flavor that pairs beautifully with the sweetness of the honey.
Quick and Easy Steps to Perfect Cornbread
Preheat your oven to 450°F and grease an 8×8 glass casserole dish.
In a large bowl, whisk together the yellow cornmeal, flour, baking powder, salt, baking soda, and sugar until well combined.
Mix the remaining ingredients—honey, eggs, melted butter, canola oil, and buttermilk—until smooth and uniform in a separate bowl.
Gently stir the wet ingredients into the dry ingredients, being careful not to overmix. It’s okay if the batter is slightly lumpy.
Spoon the batter into the prepared pan, smoothing it into an even layer.
Bake for 25-30 minutes, checking at the 20-minute mark. Cover with foil during the last 5-10 minutes if the top begins to brown too much.
While the cornbread is baking, prepare the honey butter by combining softened butter, honey, powdered sugar, and a pinch of salt until smooth.
Remove the cornbread from the oven and immediately spread the honey butter over the hot bread.
Slice into squares and serve warm, with extra honey butter on the side if desired.
Tips for the Best Cornbread
Do not overmix the batter; overmixing can make the cornbread dense instead of light and fluffy.
Check early for doneness. Start checking around the 20-minute mark, as oven temperatures can vary.
Cover with foil during the last few minutes of baking to prevent the top from over-browning.
Serve warm with honey butter for the best flavor experience.
How to Store Leftovers
To keep your cornbread moist and fresh, store any leftovers in an airtight container at room temperature for up to three days. If you’d like to keep it longer, consider freezing.
Wrap the cornbread tightly in plastic wrap and then in aluminum foil before placing it in a freezer bag. When you’re ready to enjoy, thaw at room temperature or warm it in the oven to bring back its fresh-baked taste.
Indulge in this sweet, moist, and tender cornbread for a delicious side that will leave everyone wanting more!
Sweet and Moist Honey Cornbread Recipe
Ingredients
Cornbread
- 1 ½ cups yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg yolk at room temperature
- 2 eggs at room temperature
- 1/2 cup unsalted butter melted (1 stick)
- 1 tablespoon canola oil
- 1 ½ cups buttermilk at room temperature
- 1/4 cup honey
Honey Butter (double if desired)
- 2 tablespoons unsalted butter softened
- 1 teaspoon honey
- 1 teaspoon powdered sugar
- Pinch of salt
Instructions
- Preheat the oven to 450°F (230°C). Grease an 8×8-inch glass casserole dish and set it aside.
- In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, salt, and baking soda. Whisk well to ensure all dry ingredients are evenly distributed.
- In a separate bowl, blend the eggs, egg yolk, melted unsalted butter, canola oil, buttermilk, and honey until thoroughly combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; the batter should remain slightly lumpy to ensure a tender texture.
- Spoon the batter into the prepared casserole dish, spreading it evenly.
- Bake for 25-30 minutes, checking at the 20-minute mark. If the top begins to brown excessively, cover with foil for the remaining 5-10 minutes of baking. The cornbread is ready when the center is set.
- While the cornbread is baking, prepare the honey butter by mixing the softened butter, honey, powdered sugar, and a pinch of salt until smooth and creamy.
- As soon as the cornbread is out of the oven, spread the honey butter over the top while still hot. Use as much or as little as desired.
- Slice into squares and serve warm with any remaining honey butter.
Notes
The honey butter recipe can be doubled if desired for extra serving.