This easy homemade Honey Cornbread recipe is sweet and moist from the honey with a salted butter top for balance. This side dish is great for Thanksgiving or a BBQ!
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I’m a big fan of cornbread. Always have been. When I was little and my dad would bring Boston Market home for dinner, I always went for the cornbread first.
Making it at home is super easy. It only takes about five minutes to prep and 25 minutes to bake so it’s easy enough for a weeknight dinner or BBQ but also perfect as a Thanksgiving side dish.
Serve this Honey Cornbread alongside traditional herb stuffing, garlic mashed potatoes, and cranberry sauce.
INGREDIENTS
- FLOUR – All purpose white flour.
- CORNMEAL – You need cornmeal for cornbread.
- BAKING POWDER – For rise.
- BAKING SODA – Again, for rise.
- SALT – For balance.
- EGGS – Two large eggs.
- BUTTERMILK – If you don’t have buttermilk, you can add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using.
- UNSALTED BUTTER – You’ll use unsalted butter in the batter.
- HONEY – No sugar, just honey in this bread for sweetness.
- VANILLA EXTRACT – I know it’s pricey, but try to use real vanilla extract and not imitation.
- SOUR CREAM – Sour cream keeps the cornbread moist. You can sub Greek yogurt if you prefer.
- SALTED BUTTER – You’ll melt salted butter on the top for the perfect balance of salty and sweet.
TOOLS FOUND ON AMAZON TO HELP YOU
- Mixing Bowls – You’ll need a couple mixing bowls. I like the grippy bottoms on these.
- Hand Mixer – I reach for my hand mixer way more than my stand mixer.
- Balloon Whisk – To whisk together the dry ingredients.
- Baking Dish – A baking dish with a lid is great for storing leftovers.
HOW TO MAKE HONEY CORNBREAD FROM SCRATCH
STEP ONE: In a large bowl whisk together the flour, cornmeal, baking powder, baking soda and salt.
STEP TWO: In a medium bowl with a hand mixer, beat the eggs, buttermilk, melted butter, honey, and vanilla extract. Then add in the sour cream until fully combined.
STEP THREE: Add the wet ingredients to the dry ingredients and stir until just combined. Pour into a greased 9×9 baking dish and bake at 400 degrees for 23-25 minutes or until a toothpick inserted into the center comes out clean.
STEP FOUR: Slice the two tablespoons of salted butter into 4 or 5 slabs and place them on the top of the cornbread and cover with aluminum foil for 5 minutes to melt. Slice & enjoy!
TIPS TO MAKE YOUR CORNBREAD A SUCCESS
- If serving warm, use a plastic knife for clean cuts.
- Plain yogurt can be used in place of sour cream.
- I like that this recipe isn’t super crumbly like some cornbreads are, at least not to start, it will dry out a little bit as the days go by.
- How do you make cornbread not dry? The honey, buttermilk, and sour cream keep the bread moist and slightly dense.
- I have never tested this recipe without buttermilk and don’t believe that regular milk would be a good substitution for it.
WHAT GOES GOOD WITH HONEY CORNBREAD
I like to serve cornbread with just about everything but it’s great with crock pot bbq chicken, roasted vegetables, one dish ranch chicken potatoes & veggies.
MORE CORNBREAD RECIPES:
Southern Cornbread
Cheddar Jalapeno Cornbread
Vegan Cornbread
Skillet Cornbread
Green Chile Corn Casserole
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Honey Cornbread
Ingredients
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 1 ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 large eggs
- ½ cup buttermilk well shaken
- 5 Tablespoons unsalted butter melted and cooled
- 3 Tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 Tablespoons salted butter
Instructions
- Preheat the oven to 400 degrees F and spray a 9×9-inch baking pan with nonstick spray; set aside.
- In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt; set aside.
- In a medium bowl, beat together the eggs, buttermilk, melted butter, honey, and vanilla extract.Then add in the sour cream until fully combined.
- Add the wet ingredients to the dry ingredients, mixing just until combined.
- Transfer the batter to the prepared baking pan and bake for 23 to 25 minutes until a toothpick comes clean when inserted into the center.
- Slice the two tablespoons of salted butter into 4 or 5 slabs and place them on the top of the cornbread and cover with aluminum foil for 5 minutes to melt.
- Enjoy or store in an airtight container for up to 4 days.
Notes
- If serving warm, use a plastic knife for clean cuts.
- Plain yogurt can be used in place of sour cream.
- I like that this recipe isn’t super crumbly like some cornbreads are, at least not to start, it will dry out a little bit as the days go by.
- The honey, buttermilk, and sour cream keep the bread moist and slightly dense.
- I have never tested this recipe without buttermilk and don’t believe that regular milk or cream would be a good substitution for it.
- Topping the cornbread with butter and aluminum foil allows the butter to melted and seep into the bread making the top slightly salty while the base is lightly sweet from the honey.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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I made them into muffins and didn’t even have to break out the big equipment! This is the moistest cornbread I have ever eaten. YUM. Family approved!
Yay 🙂 Thanks for reporting back!