Why You’ll Love This Recipe

I appreciate how this cornbread combines simplicity with flavor. The use of honey adds a natural sweetness that complements the buttery texture, while the cast-iron skillet ensures a crispy, golden crust. It’s versatile enough to accompany a variety of dishes, from chili to roasted meats, and it’s equally enjoyable on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
¾ cup yellow cornmeal
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
½ cup (1 stick) unsalted butter
¼ cup vegetable oil
1 cup granulated sugar
⅓ cup honey
2 large eggs
1¼ cups buttermilk

Directions

Preheat the oven to 375°F (190°C). Place a 9×9 inch cast-iron skillet in the oven to heat.
In a bowl, combine the all-purpose flour, yellow cornmeal, salt, baking soda, and baking powder. Mix until well combined and set aside.
Reserve 1 tablespoon of butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and honey until smooth.
Add the eggs and buttermilk to the wet mixture, whisking until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; it’s okay if some small lumps remain.
Carefully remove the hot skillet from the oven and grease it with the reserved tablespoon of butter. Pour the batter into the skillet, spreading it evenly.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the skillet for 5–10 minutes before slicing and serving.

Servings and Timing

Servings: 9
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Variations

Pan Options: If I don’t have a cast-iron skillet, I use a square baking pan. In this case, I reduce the baking powder to 1 teaspoon, don’t preheat the pan, and grease it with non-stick cooking spray instead of butter.
Add-ins: For a savory twist, I sometimes add chopped jalapeños or shredded cheese to the batter.
Sweetness Level: If I prefer a less sweet cornbread, I reduce the amount of sugar or honey to taste.

Storage/Reheating

I store leftover cornbread in an airtight container at room temperature for up to two days or in the refrigerator for up to seven days. To keep it moist, I wrap it in plastic wrap. For longer storage, I let it cool completely, wrap it in aluminum foil or plastic wrap, and freeze it for up to three months. To reheat, I warm it in the oven at 350°F (175°C) until heated through.

FAQs

Can I make this cornbread without a cast-iron skillet?

Yes, I can use a square baking pan instead. I make sure to adjust the recipe by reducing the baking powder to 1 teaspoon, not preheating the pan, and greasing it with non-stick cooking spray.

Why is my cornbread crumbly?

A slight crumbliness is normal. This recipe uses both cornmeal and all-purpose flour, which helps reduce crumbliness. Ensuring accurate measurements and not overbaking also help maintain the desired texture.

How can I make the cornbread more moist?

To enhance moisture, I ensure not to overbake the cornbread. Additionally, I can add a bit more honey or use full-fat buttermilk to increase the moisture content.

Can I freeze the cornbread?

Absolutely. After allowing it to cool completely, I wrap it tightly in aluminum foil or plastic wrap and store it in the freezer for up to three months. When ready to eat, I thaw it at room temperature and reheat it in the oven.

What can I serve with this cornbread?

This cornbread pairs well with a variety of dishes. I often serve it alongside chili, soups, stews, or roasted meats. It’s also delicious on its own with a pat of butter or a drizzle of honey.

This Sweet and Moist Honey Cornbread is a delightful addition to any meal. Its tender crumb, buttery flavor, and golden crust make it a favorite in my household. Whether served with a hearty stew or enjoyed on its own, it’s a recipe I turn to time and again for its simplicity and deliciousness.