Honey Cornbread
A moist, lightly sweet cornbread made with cornmeal, flour, milk and honey and baked in a square tin. Makes 9 in 35 minutes.
Photograph credit: Cornbread and Paprika Honey Butter at Market 104 by Shreveport-Bossier: Louisiana's Other Side · CC BY 2.0 · Flickr
Before You Start
Do not overmix; the batter should be a little lumpy.
Heat the tin first for a crisp edge.
Check at 22 minutes in a fan oven.
Cooking Honey Cornbread
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Heat the oven to 200°C / 390°F (180°C / 355°F fan). Put a greased 20 cm square tin in the oven to heat.
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Mix the cornmeal, flour, baking powder and salt. In another bowl whisk the eggs, milk, honey and melted butter.
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Pour the wet into the dry and stir with a few strokes until just combined.
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Pour into the hot tin and bake for 25 minutes until golden and a skewer comes out clean. Rest for 10 minutes and cut into 9.
Why It Works
Cornbread goes wrong when it is dry and crumbly, and the cause is usually too much baking or too little fat. The answer here is melted butter and an extra egg, which keep the crumb tender and give it a rich flavour.
Mix the wet and dry ingredients separately, then combine with a few strokes. Overmixing makes cornbread tough, so it should look slightly lumpy when it goes in the tin.
Preheat the tin if you can. Pouring batter into a hot buttered tin gives a golden, crisp edge that a cold one never will.
Bake until a skewer comes out clean and the top is golden. The edges pull slightly away from the tin. Rest for 10 minutes before cutting. It firms up and cuts into neat squares. Cornbread suits a bowl of chili or soup, or sits happily on its own with butter. Yellow and white cornmeal both work, and the finer the grind, the cakier the crumb, so choose according to taste.
Storage and Reheating
Keeps in an airtight tin for up to 3 days. Warm in the oven before serving. Freezes for up to 2 months.
Serving Honey Cornbread
- Chili
- Baked beans
- Fried chicken
- Butter and honey
Still Wondering?
How long does Honey Cornbread take to make?
About 35 minutes in total — 10 minutes of preparation and 25 minutes of cooking. The recipe serves 9.
What are the key tips for making Honey Cornbread?
Do not overmix; the batter should be a little lumpy. Heat the tin first for a crisp edge. Check at 22 minutes in a fan oven.
What should I serve with Honey Cornbread?
Chili; Baked beans; Fried chicken; Butter and honey.
Can Honey Cornbread be made ahead or frozen?
Keeps in an airtight tin for up to 3 days. Warm in the oven before serving. Freezes for up to 2 months.
Is Honey Cornbread suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Honey Cornbread?
About 232 kcal per serving, with 5 g protein, 35 g carbohydrate and 8 g fat. The figures are calculated from the ingredient list and are an estimate.
Honey Cornbread Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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