Cornbread is a timeless classic that pairs beautifully with everything from hearty chili to savory barbecued meats. This Sweet and Moist Honey Cornbread Recipe takes the beloved Southern staple and elevates it with the rich flavors of honey and butter. The result? A deliciously sweet, tender, and moist cornbread with just the right amount of crumb. Whether you’re serving it alongside a family meal or enjoying a slice with a drizzle of honey, this cornbread is guaranteed to be a crowd-pleaser.
Why You’ll Love This Recipe
- Rich and sweet: The combination of honey and sugar adds a delightful sweetness that complements the buttery base.
- Perfect texture: Moist, tender, and soft with a slightly crispy crust thanks to the cast iron skillet.
- Easy to make: With simple ingredients and minimal prep time, you can have delicious homemade cornbread on the table in just about 30 minutes.
- Versatile: Serve it with savory or sweet dishes – it’s perfect for any occasion!
Ingredients for Sweet and Moist Honey Cornbread
Dry Ingredients:
- 1 cup all-purpose flour: Provides structure to the cornbread.
- ¾ cup yellow cornmeal: Adds that classic corn flavor and texture.
- ½ tsp salt: Enhances the overall flavor.
- ½ tsp baking soda: Helps the cornbread rise and stay light.
- 2 tsp baking powder: Works with baking soda to give the cornbread a fluffy texture.
Wet Ingredients:
- ½ cup (1 stick) unsalted butter: Adds rich flavor and moisture.
- ¼ cup vegetable oil: Helps to keep the cornbread soft and moist.
- 1 cup granulated sugar: Sweetens the cornbread.
- ⅓ cup honey: Adds a rich, floral sweetness that takes the cornbread to the next level.
- 2 large eggs: Helps bind the ingredients and adds richness.
- 1 ¼ cups buttermilk: Adds moisture and a subtle tang, helping to keep the cornbread tender.
Kitchen Equipment You’ll Need
- 9×9 inch cast iron skillet or baking dish
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Microwave-safe bowl (for melting butter)
- Toothpick (for testing readiness)
Step-by-Step Instructions
1. Preheat the Oven and Skillet
Start by preheating your oven to 375°F (190°C). While the oven heats up, place a 9×9 inch cast iron skillet inside to preheat. Preheating the skillet ensures a crispy crust and even baking for your cornbread.
2. Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, yellow cornmeal, salt, baking soda, and baking powder. Set this dry mixture aside for later.
3. Melt the Butter
Reserve 1 tablespoon of butter for greasing the skillet. Melt the remaining unsalted butter in a microwave-safe bowl, using short intervals to avoid burning.
4. Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, vegetable oil, granulated sugar, and honey. Whisk until the mixture is smooth and creamy. Then, add the eggs and buttermilk, whisking until fully combined.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix the batter, as this can lead to dense, tough cornbread. It’s okay if there are a few small lumps left in the batter.
6. Grease the Skillet
Carefully remove the preheated cast iron skillet from the oven using oven mitts. Grease the skillet with the reserved 1 tablespoon of butter, ensuring it evenly coats the bottom and sides. This step is key to achieving that crispy, golden crust.
7. Bake the Cornbread
Pour the cornbread batter into the greased skillet, spreading it evenly with a spatula. Place the skillet back into the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve
Once baked, remove the skillet from the oven and let the cornbread cool for 5-10 minutes. This short cooling period allows the cornbread to set, making it easier to slice. Cut the cornbread into squares, serve warm, and enjoy!