This honey cornbread is a delightful twist on the classic cornbread recipe, adding a touch of sweetness that pairs perfectly with savory dishes. It's moist, tender, and incredibly easy to make, making it a great addition to any meal. Whether you're serving it with chili, barbecue, or simply enjoying it on its own, this honey cornbread is sure to be a hit.
Most of the ingredients for this honey cornbread are pantry staples, but you might need to pick up a few items if you don't already have them. Cornmeal is essential for the texture and flavor of the cornbread, and honey adds a unique sweetness. Make sure to get baking powder to ensure the cornbread rises properly. The rest, like all-purpose flour, sugar, milk, vegetable oil, and eggs, are common household items.

Ingredients for Honey Cornbread Recipe
Cornmeal: A coarse flour made from dried corn, essential for the cornbread's texture and flavor.
All-purpose flour: Provides structure and helps the cornbread rise.
Sugar: Adds sweetness to balance the flavors.
Baking powder: A leavening agent that helps the cornbread rise and become fluffy.
Salt: Enhances the overall flavor of the cornbread.
Milk: Adds moisture and richness to the batter.
Honey: Adds a unique sweetness and depth of flavor.
Vegetable oil: Keeps the cornbread moist and tender.
Eggs: Bind the ingredients together and add richness.
Technique Tip for This Recipe
When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cornbread. Stir just until the ingredients are combined and you no longer see any dry flour. This will ensure a light and fluffy texture.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is essentially coarsely ground cornmeal and can be used interchangeably in most recipes.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.
sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor profile that complements cornbread.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content and flavor.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread, making it more moist.
honey - Substitute with agave nectar: Agave nectar is a plant-based sweetener with a similar consistency to honey, making it a good vegan alternative.
vegetable oil - Substitute with coconut oil: Coconut oil can be used in the same quantity and adds a subtle coconut flavor, which pairs well with cornbread.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg needed. This is a good vegan alternative that helps bind the ingredients together.
Other Alternative Recipes Similar to This Cornbread
How To Store / Freeze Your Cornbread
Allow the cornbread to cool completely before storing. This prevents condensation, which can make the bread soggy.
Wrap the cornbread tightly in plastic wrap or aluminum foil. This helps to keep it fresh and prevents it from drying out.
Place the wrapped cornbread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
Store the cornbread at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing it.
For refrigeration, place the wrapped cornbread in the fridge. It will stay fresh for up to a week. To enjoy, simply reheat in the microwave or oven.
To freeze, wrap the cornbread in plastic wrap and then in aluminum foil to prevent freezer burn. Place it in a resealable freezer bag or airtight container.
Label the container with the date so you can keep track of its freshness. Cornbread can be frozen for up to 3 months.
When ready to eat, thaw the cornbread in the refrigerator overnight. For a quicker option, you can thaw it at room temperature for a few hours.
Reheat the cornbread in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps to restore its original texture and flavor.
For individual servings, you can microwave slices of cornbread for about 20-30 seconds. Be careful not to overheat, as this can make the bread dry.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Wrap the cornbread in aluminum foil to prevent it from drying out.
- Place the wrapped cornbread on a baking sheet.
- Heat for about 10-15 minutes, or until warmed through.
- For a crispy edge, unwrap the foil for the last 5 minutes of heating.
Microwave Method:
- Place a slice of cornbread on a microwave-safe plate.
- Cover it with a damp paper towel to retain moisture.
- Microwave on medium power for 20-30 seconds.
- Check if it's warm enough; if not, continue to heat in 10-second intervals.
Stovetop Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of butter or vegetable oil to the skillet.
- Place slices of cornbread in the skillet.
- Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the cornbread on a toaster oven tray.
- Heat for about 10 minutes, or until warmed through.
- For a crispier texture, you can toast it for an additional 2-3 minutes.
Essential Tools for This Recipe
Oven: Preheat to 400°F (200°C) to bake the cornbread.
Large mixing bowl: Used to whisk together the cornmeal, flour, sugar, baking powder, and salt.
Medium mixing bowl: Used to combine the milk, honey, vegetable oil, and eggs.
Whisk: Helps to mix the dry ingredients and the wet ingredients separately.
Spatula: Useful for stirring the wet ingredients into the dry ingredients until just combined.
Greased baking dish: Holds the cornbread batter while it bakes in the oven.
Toothpick: Used to check if the cornbread is done by inserting it into the center to see if it comes out clean.
Cooling rack: Allows the cornbread to cool slightly before serving.
How to Save Time on Making Cornbread
Measure ingredients ahead: Pre-measure all ingredients and place them in separate bowls to streamline the mixing process.
Use a stand mixer: A stand mixer can quickly and efficiently combine your wet and dry ingredients.
Preheat the oven early: Turn on your oven before you start mixing to ensure it reaches the desired temperature by the time your batter is ready.
Grease the baking dish first: Grease your baking dish before you start mixing so it's ready to go when the batter is done.
Use parchment paper: Line your baking dish with parchment paper for easy removal and less cleanup.
Honey Cornbread
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup honey
- ¼ cup vegetable oil
- 2 eggs
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, honey, vegetable oil, and eggs. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased baking dish.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving. Enjoy!
Nutritional Value
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