Easy recipe for moist, sweet honey cornbread that goes great as a side with chili, soup, or any southern dish.
This sweet honey cornbread (or “corn-cake” as my husband likes to call it) is a favorite in our house. It’s easy to make and it comes out sweet and moist. The flavor and texture remind us of pound cake.
If you are a fan of sweet cornbread, give this recipe a try! It goes really well with chili, soup, or southern dishes. Try it with this Stuffed Pepper Soup.
Recipe adapted from Daily Dish Recipes.
Looking for more bread recipes? Try these…
Dairy-Free/Egg-Free Sweet Cornbread
Bread Machine Sweet Dinner Rolls
Video Instructions:
Ingredients in Sweet Honey Cornbread:
Yellow Cornmeal
All-Purpose Flour
Sugar
Baking Powder
Salt
Vegetable Oil
Butter
Honey
Eggs
Whole Milk
How to Make Sweet Honey Cornbread:
1) Preheat oven to 350 degrees.
2) To a large mixing bowl, add cornmeal, flour, sugar, baking powder, and salt. Stir until well combined.
3) Add the vegetable oil, melted butter, honey, beaten eggs, and milk, then stir just until moistened. Batter will still have some lumps.
4) Spray an 8×8 baking dish with non-stick cooking spray.
5) Pour batter into the baking dish and bake in 350-degree oven for 45-55 minutes. Keep a close eye on the cornbread after 45 minutes so that it doesn’t overbake and dry out.
Tip: If your cornbread is browning too quickly, cover it loosely with aluminum foil to slow browning and continue baking until it is cooked through.
6) Remove cornbread from the oven once it is golden brown and a knife inserted in the middle comes out clean.
7) Let cornbread cool in the pan until it is warm (not hot) then cut and serve with butter and honey or eat plain.
Products Used in This Recipe:
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Sweet Honey Cornbread
Ingredients
- 1/2 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup butter, melted
- 1 Tablespoon honey, HEAPING
- 2 eggs, beaten
- 1 1/4 cups whole milk
Instructions
- Preheat oven to 350°F
- To a large mixing bowl, add cornmeal, flour, sugar, baking powder, and salt. Stir until well combined.
- Add the vegetable oil, melted butter, honey, beaten eggs, and milk, then stir just until moistened. Batter will still have some lumps.
- Spray an 8×8 baking dish with non-stick cooking spray.
- Pour batter into the baking dish and bake in 350-degree oven for 45-55 minutes. Keep a close eye on the cornbread after 45 minutes so that it doesn’t overbake and dry out. Tip: If your cornbread is browning too quickly, cover it loosely with aluminum foil to slow down browning, then continue baking until it is cooked through.
- Remove cornbread from the oven once it is golden brown and a knife inserted in the middle comes out clean.
- Let cornbread cool in the pan until it is warm, not hot, then cut and serve with butter and honey (optional).
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