This sweet honey cornbread loaf bakes up with a moist & tender crumb that stays soft for days! Enjoy a slice on its own with a pat of butter and drizzle of honey or alongside a bowl of warm, cozy chili.
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Why you'll love this cornbread
- Moist & Tender Crumb
- Sweet, yet Savory Flavor
- Easy One Bowl & Whisk Method
For more easy quick bread recipes, try my Brown Butter Banana Bread, Vegan Chocolate Zucchini Bread, and Lemon Poppy Seed Loaf.
Ingredient Notes
- Honey: I recommend using a locally sourced raw & unfiltered honey.
- Brown sugar: Light or dark brown sugar will work here!
- Cornmeal: Use a medium grind yellow cornmeal for best texture and overall results.
- Butter: When it comes to more savory bakes, I love to use salted butter! I also recommend European-style butter for the higher fat content, which produces more flavorful baked goods.
- Oil: A touch of oil ensures this cornbread stays moist for days!
- Eggs: An egg plus an egg yolk adds a bit more richness and flavor to this cornbread.
- Buttermilk: This adds so much moisture and richness due to the fat content. I would not recommend swapping it out or making a DIY version, as you won't be able to replicate the fat content.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this honey cornbread recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Mix the batter. In a large mixing bowl, add the brown sugar, honey, melted butter, oil, egg, and egg yolk, and whisk until fully combined. Add the cornmeal, flour, baking powder, and salt, and mix until mostly combined. Lastly, whisk in the buttermilk until fully combined.
STEP 2: Pour batter into pan. Scrape down the bowl with a rubber spatula to ensure everything is properly combined, then pour the batter into the prepared pan. Use a knife to draw a line down the center of the batter, then pipe softened butter down the line. This will encourage the cornbread to split evenly down the middle as it bakes.
STEP 3: Bake. Bake the cornbread for 42-48 minutes until golden and the center no longer looks wet. Allow the cornbread to cool completely before slicing.
Expert Baking Tips
- Before baking the cornbread... Use a knife to draw a line down the center of the batter, then pipe softened butter down the line. This will encourage the cornbread to split evenly down the middle as it bakes.
Recipe FAQs
Yes, absolutely! Bake until golden brown and a toothpick inserted comes out clean.
Store individual slices of this cornbread in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other savory recipes to try
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📖 Recipe
Sweet Honey Cornbread
Equipment
Ingredients
- 71 g (⅓ cup) brown sugar
- 105 g (¼ cup + 1 tbsp) honey
- 113 g (8 tablespoon) salted butter, melted
- 36 g (3 tablespoon) neutral oil
- 1 egg, room temp
- 1 egg yolk, room temp
- 210 g (1 ½ cups) medium grind cornmeal
- 120 g (1 cup) all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 227 g (1 cup) buttermilk, room temp
Instructions
- Preheat the oven to 350 degrees F.
- Line a pullman pan or 9x5 loaf pan with parchment paper, leaving the ends hang over the sides for easy removal.
- In a large mixing bowl, add the brown sugar, honey, melted butter, oil, egg, and egg yolk, and whisk until fully combined.
- Add the cornmeal, flour, baking powder, and salt, and mix until mostly combined.
- Lastly, whisk in the buttermilk until fully combined.
- Scrape down the bowl with a rubber spatula to ensure everything is properly combined, then pour the batter into the prepared pan.
- Use a knife to draw a line down the center of the batter, then pipe softened butter down the line. This will encourage the cornbread to split evenly down the middle as it bakes.
- Bake the cornbread for 42-48 minutes until golden and the center no longer looks wet.
- Allow the cornbread to cool completely before slicing.
Notes
- Before baking the cornbread... Use a knife to draw a line down the center of the batter, then pipe softened butter down the line. This will encourage the cornbread to split evenly down the middle as it bakes.
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