Description
This Fluffy Honey Cornbread recipe offers a moist, sweet, and tender cornbread that’s perfect for serving alongside chili, soups, or enjoying as a snack. Combining the natural sweetness of honey with the hearty texture of cornmeal, this easy-to-make baked cornbread comes together quickly and bakes to a golden perfection in under 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk or buttermilk
- 1/3 cup honey
- 1/4 cup melted butter
- 1 large egg
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal later.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk (or buttermilk), honey, melted butter, and egg until the mixture is smooth and well integrated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the cornbread light and fluffy.
- Transfer Batter to Pan: Pour the batter into the prepared baking dish and spread it evenly with a spatula for uniform cooking.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for 10 minutes before slicing. Serve warm with additional butter or honey if desired.
Notes
- Using buttermilk instead of regular milk adds extra tenderness and a slight tangy flavor.
- Do not overmix the batter to prevent dense cornbread; fold gently just until combined.
- For a dairy-free option, substitute melted butter with a plant-based butter and use non-dairy milk.
- This recipe can be doubled and baked in a 9×13-inch pan, adjusting baking time accordingly.
- Leftover cornbread can be stored covered at room temperature for 2 days or refrigerated up to 5 days.
