Honey Cornbread

white plate of slices of cornbread with honey jar in background

4.13 from 8 votes

A touch of honey adds the perfect amount of sweetness to this from-scratch cornbread recipe. Perfect as a side dish for BBQs and holidays, the family will love this easy recipe!

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Author Melissa Williams

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 9x9-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.
1 cup all-purpose flour, ¾ cup cornmeal, 1 ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon kosher salt
In a medium bowl, beat together the eggs, buttermilk, melted butter, honey, and vanilla extract. Then add in the sour cream until fully combined.
2 large eggs, ½ cup buttermilk, 5 Tablespoons unsalted butter, 3 Tablespoons honey, 1 teaspoon vanilla extract, ½ cup sour cream
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.
2 Tablespoons salted butter
Enjoy or store in an airtight container for up to 4 days.

Notes

Use a plastic knife if serving warm for neater slices.
Honey, buttermilk, and sour cream help keep it soft and dense.
Plain yogurt works instead of sour cream; avoid replacing buttermilk with regular milk.
Starts moist, but may dry slightly over a few days.

Nutrition