Why You’ll Love Sweet Honey Cornbread

Recipe

The honey adds a lovely natural sweetness that pairs beautifully with savory dishes, making the cornbread both comforting and slightly dessert‑like.
It’s quick and simple to prepare—just mix dry and wet ingredients, bake for about 20–25 minutes, and serve.
Versatile: you can bake it in a square pan, or turn it into muffins for easy individual portions.
It works great as a side dish for hearty meals like chili or beans, and also holds up well for serving to a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
yellow cornmeal
white sugar
salt
baking powder
egg
milk
vegetable oil
honey

Directions

Preheat your oven to 400°F (about 200°C).
Spray a 9×9‑inch baking pan with non‑stick spray.
In a large mixing bowl, combine all the dry ingredients (flour, cornmeal, sugar, salt, baking powder).
In a separate bowl whisk together the egg, milk, vegetable oil and honey until smooth.
Pour the wet mixture into the dry mixture and stir just until combined—do not over‑mix.
Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow it to cool slightly, then cut into squares and serve—best when warm, perhaps topped with a pat of butter or an extra drizzle of honey.

Servings and timing

Servings: 9 (for a 9×9 inch pan)
Prep Time: ~5 minutes
Cook Time: ~20–25 minutes
Total Time: ~30 minutes

Variations

Add shredded cheddar cheese (½–1 cup) to the batter for a cheesy corn‑bread twist.
Fold in chopped jalapeños (seeded if you want less heat) to make a spicy version.
Turn the batter into muffins by spooning it into a muffin tin—bake for about 15 minutes.
Use melted butter instead of vegetable oil for a richer flavor.
For extra‑moist texture, you can substitute part of the milk with buttermilk if you have it on hand.

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2–3 days (or up to a week if well‑sealed and kept cool).
To reheat, slice a portion and microwave for 20–30 seconds, or warm in a preheated oven at ~350°F (175°C) for about 10 minutes until warmed through.
You can also wrap individual squares in foil and warm when needed for a quick side dish.

FAQs

What kind of cornmeal should I use?

Use yellow cornmeal for best color and flavor. A medium‑grind cornmeal works well in this recipe.

Can I make this corn bread gluten‑free?

Yes — you would need to use a gluten‑free flour blend in place of the all‑purpose flour, and check that your cornmeal and baking powder are also certified gluten‑free.

Can I reduce the sugar in this recipe?

Yes — you can reduce the white sugar slightly without too much impact on texture, since honey is already providing sweetness. But reducing too much may affect browning and overall sweetness.

Can I use butter instead of vegetable oil?

Yes — you can substitute ⅓ cup melted butter for the oil for a richer taste.

Can I make this in a cast‑iron skillet?

Absolutely. Preheat your cast‑iron skillet in the oven, then pour the batter into the hot skillet and bake. The skillet will produce a slightly crispier edge.

Can I make muffins instead of a square pan?

Yes — simply spoon the batter into a muffin tin and bake for about 15 minutes (check with a toothpick for doneness).

Is it okay to over‑mix the batter?

No — you should avoid over‑mixing. Mix only until combined; over‑mixing can make the cornbread tough rather than tender.

What should I serve this cornbread with?

It pairs wonderfully with hearty dishes like chili, bean soup, vegetable soup, or any comfort‑food mains that benefit from a sweet and savory bread side.

Can I add other mix‑ins?

Yes — consider adding chopped cooked bacon, corn kernels, herbs like chives, or even a handful of berries for a slightly sweet variation.

How do I know when it’s done baking?

The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean (or with a few moist crumbs, but no wet batter).

Conclusion

This sweet honey cornbread is an easy, satisfying side dish that brings both comfort and flavor to the table. With minimal prep, versatile options, and a delightful blend of sweet and savory, it’s a recipe you’ll find yourself making again and again.