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Honey Sweet Cornbread

This Honey Sweet Cornbread is a delightful blend of sweetness from honey and a tender, fluffy texture, making it the perfect comfort food for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Baking, Side Dish
Cuisine: Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Look for medium or fine grind for the best texture
  • 1 cup all-purpose flour Preferably unbleached
  • 1/4 cup granulated sugar Optional, adjust based on honey sweetness
  • 1 tablespoon baking powder Make sure it's fresh for the best rise
  • 1/2 teaspoon salt Enhances flavors
Wet Ingredients
  • 1 cup milk Whole milk for richness or alternatives like almond or oat milk
  • 1/4 cup honey Local honey is preferred for flavor
  • 1/4 cup melted butter Unsalted, let it cool slightly before mixing
  • 1 large egg Room temperature for better emulsion

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a baking dish (an 8x8 square works perfectly).
  2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix well.
  3. In another bowl, whisk together milk, honey, melted butter, and the egg until combined.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined—lumps are okay!
  5. Pour the thick batter into your prepared baking dish, spreading it evenly.
Baking
  1. Bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  2. Allow it to cool for about 5 minutes before cutting into squares and serving warm.

Notes

For extra texture, sprinkle cornmeal on top before baking. Cover with foil if edges are browning too quickly. Store leftovers in an airtight container at room temperature for up to 2 days, or wrap and refrigerate for a week.