This quick and easy homemade cornbread with honey is destined to become a favorite side dish. Made from cornmeal, buttermilk and honey, this sweet, moist cornbread pairs beautifully with barbecue, soups, brunch or holiday meals.
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Freshly baked cornbread is one of the most versatile sides. It’s great with grilled chicken wings, soups like cabbage roll soup, summer chili, or served alongside a holiday spread. Enjoy it plain, spread with honey butter or persimmon butter for a delicious contrast of flavors.
Ingredients
This honey cornbread uses mostly pantry staples—cornmeal being the one ingredient you might need to buy. The recipe also calls for buttermilk; if you don’t have it, there are easy alternatives below.
- All-purpose flour – lightens the texture so the cornbread isn’t too dense.
- Cornmeal – gives cornbread its characteristic flavor and texture.
- Baking powder – provides lift and a tender crumb.
- Salt – balances the sweetness.
- Buttermilk – adds a subtle tang; see substitution note if needed.
- Vegetable oil – keeps the cornbread moist when combined with honey.
- Egg – binds the batter and adds structure.
- Honey – gently sweetens the bread and enhances flavor.
See the recipe card below for exact quantities.
Substitutions
- Flour: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Cornmeal: Stone-ground or medium-grind cornmeal works well; homemade cornmeal is possible but time-consuming.
- Buttermilk: Whole milk can be used; for a closer substitute, make quick buttermilk by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk and letting it sit 5 minutes.
- Oil: Any neutral baking oil (canola, light olive oil) will work.
- Egg: A commercial egg replacer or flax egg can be used for an egg-free version.
- Sweetener: If you prefer not to use honey, equal amounts of granulated sugar or a sugar replacement like monk fruit or Swerve can be substituted, though texture and flavor may change slightly.
Equipment
Minimal equipment is required—clean-up is quick. You’ll need:
- Mixing bowl
- Measuring cups and spoons
- Electric mixer or whisk
- Wooden spoon or spatula
- 8×8 or 9×9 baking dish (or muffin tins for individual portions)
How to Make Cornbread with Honey
Preheat the oven to 400°F. Prepare an 8×8 or 9×9 baking dish with a light coating of butter, oil, or nonstick spray; lining with parchment makes removal easier.
Whisk together the dry ingredients—flour, cornmeal, baking powder and salt—in a large bowl until evenly combined. Using a whisk or spoon helps distribute the leavening evenly.
Add the wet ingredients (except the honey): buttermilk, vegetable oil and the lightly beaten egg. Mix on medium-low with a mixer or stir by hand until just combined.
Fold in the honey gently with a spatula or mix on the lowest speed. Overmixing can make the bread tough; combine only until uniform.
Pour the batter into the prepared dish and smooth the top. Bake 20–25 minutes at 400°F, until the top is golden and a toothpick inserted in the center comes out clean.
Allow to cool slightly, then slice and serve warm with butter and extra honey if you like.
Choosing the Right Baking Dish
You can bake this cornbread in several pans; baking time and thickness will vary:
- 8×8 pan — yields thicker slices.
- 9×9 pan — slightly thinner slices, similar bake time.
- Muffin tin — for standard muffins, bake at 350°F for about 20–25 minutes.
- Mini muffin tin — bake mini muffins at 400°F for 12–15 minutes.
Making Your Own Buttermilk
To mimic buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup of milk and let it sit about 5 minutes. The milk will slightly curdle and add the tangy flavor that boosts cornbread’s taste.
Variations
Change the flavor profile with a few simple additions:
- Sweet & spicy: Add a pinch of cayenne for heat.
- Cornbread muffins: Bake the batter in a muffin pan for individual servings.
- Jalapeño & honey: Stir in a small can of drained, chopped jalapeños for a sweet-heat combination.
Storage
Store cornbread at room temperature in an airtight container for up to 3 days. Refrigerate up to 5 days or freeze for up to one month. Wrapping individual slices helps them stay fresher longer.
Expert Tips and FAQs
- Choose an 8×8 pan for thicker slices or 9×9 for a thinner result.
- Line the pan with parchment or foil if you prefer to lift the whole loaf out for clean slicing.
- Fold honey in gently rather than mixing at high speed to keep the crumb tender.
More Easy Side Dish Recipes
-
Honey Roasted Parsnips
-
Three Bean Salad
-
Purple Asparagus with Garlic Herb Butter
-
Hasselback Potatoes
If you try this recipe, please leave a star rating in the recipe card and consider leaving a review. Tag @freshcoasteats in your photos—I’d love to see your results!
Cornbread with Honey
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Mixer (optional)
- Wooden spoon or spatula
- 8×8 or 9×9 baking dish
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 egg, beaten
- ¼ cup honey
Instructions
- Preheat oven to 400°F. Prepare a 9×9 baking dish with cooking spray or line with parchment.
- In a large bowl, whisk together the flour, cornmeal, baking powder and salt.
- Add the buttermilk, oil and beaten egg. Mix on low speed or stir until combined.
- Gently fold in the honey until just combined.
- Pour batter into the prepared dish and bake 20–25 minutes, until golden and a toothpick comes out clean.
- Remove from oven, cool slightly and serve warm.