Honey Cornbread Recipe

Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili.

Sweet Cornbread

Cornbread aficionados tend to be split between those who like cornbread with no added sugar and those who want their cornbread with a hefty dose of sweetness.

I’ll readily admit I have a major sweet tooth.

This Honey Cornbread recipe is for those who like their cornbread sweet. Instead of being sweetened with sugar, it is solely sweetened with honey. And a hefty dose of it. Two-thirds of a cup so be sure you use a honey with a really good flavor.

Cook At Lower Temperature

Because there’s honey in the batter, this cornbread is cooked at a lower oven temperature than cornbread normally is since honey browns faster than sugar. Even at a lower temperature the edges will turn a beautiful golden brown.

Ingredients Needed

• Buttermilk- best to use whole buttermilk, NOT nonfat buttermilk.
• Honey- use a good quality honey with a flavor you really like.
• Egg
• Unsalted Butter- you can use salted butter instead and ust add 3/4 teaspoon of salt.
• All-purpose Flour
• Cornmeal- I use yellow cornmeal, but white can be used instead. Do NOT use self-rising.
• Salt
• Baking Powder
• Baking Soda

How To Serve

This delectable cornbread flavored with honey tastes best warm from the oven with some butter on top. The honey makes this cornbread exceptionally moist and what I love about this cornbread is it’s just as good 2 days later as the day you cook it. You can’t say that about many cornbreads. It is best served with a spicy chili like this Five Alarm Chili. Also goes great with Spicy Black-Eyed Peas and Southern Cabbge.

How do you like your cornbread? Sweet? Or no sugar added, the old-fashioned way?

More Cornbread Recipes

• Buttermilk Cornbread Muffins
• The BEST Jiffy Cornbread
• Boston Market Style Cornbread
• Texas-Style Jiffy Cornbread
• Hot Water Cornbread
• Crackling Cornbread

Print

Honey Cornbread Recipe

Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili. The honey makes it bake up wonderfully golden on the outside.

Course Bread

Cuisine Southern

Keyword cornbread, honey

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 318kcal

Author Christin Mahrlig

Equipment

• 8-inch cake pan
• Mixing Bowls
• Whisk

Ingredients

• 1 cup buttermilk
• 2/3 cup honey
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 1/4 cups all-purpose flour
• 1 cup cornmeal, I used yellow cornmeal. Be sure you do NOT use self-rising
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda

Instructions

• Make sure one of your oven racks is in the middle of the oven and preheat oven to 375 degrees. Grease an 8-inch square pan (or a round cake pan which is what I used) with butter or cooking spray.
• In a medium bowl, whisk together buttermilk, honey, eggs, and butter until honey is fully incorporated.
• In a large bowl, whisk together dry ingredients.
• Pour wet ingredients into dry and thoroughly mix the two together. Pour batter into prepared pan and bake for 25-30 minutes, until golden brown. Cool in pan for 5 minutes.

Notes

Cornbread can be stored at room temperature for 3 to 4 days.

This cornbread is really sweet. To make it a little less sweet, reduce honey to 1/2 cup.

Recipe Source: Cook’s Country Aug/Sept 2012

Nutritional info is provided as an estimate only and can vary based on brands of products used.

Nutrition

Calories: 318kcal | Carbohydrates: 54g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 428mg | Potassium: 157mg | Fiber: 2g | Sugar: 25g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 2mg

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Originally posted September 24, 2014.

The post Honey Cornbread Recipe appeared first on Spicy Southern Kitchen.