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Honey and butter melting over the top of pieces of honey cornbread on a plate.
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4.80 from 43 votes

Honey Cornbread

This honey cornbread recipe is tender, moist and almost cake-like. Made with brown butter this recipe is irresistible!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bread
Cuisine: Southern
Servings: 8 servings
Calories: 370kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 1/4 cup salted butter 1/2 stick
  • 1 cup all-purpose flour
  • 1 cup corn meal
  • 1 tablespoon baking powder
  • ¼ cup white sugar
  • 1 cup buttermilk
  • ½-⅓ cup honey This comes down to preference- add less or more depending on how sweet you like your cornbread!
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup canola or vegetable oil
  • Shortening
  • Cast Iron Skillet
US Customary - Metric

Instructions

  • Preheat Oven to 400 degrees.
  • In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.
  • In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, eggs, vanilla extract, oil, and cooled browned butter.
  • Slowly add wet mixture to dry mixture and mix together until well combined.
  • Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.
  • Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve. Happy Baking!

Video

Notes

How to Store & Reheat

  • Make sure to cool the cornbread with honey completely before storing it. Place the cornbread in a well-sealed container or resealable bag in a single layer. Line the bottom of the container or bag with a piece of paper towel and place another paper towel on top. 
  • It's all good at room temp or you can reheat a slice for a few seconds in the microwave or wrap it in foil and heat in a 350° F oven for a few minutes until heated through.

How long will this honey cornbread recipe last?

Your honey cornbread recipe should last up to three days when stored properly and kept at room temperature. If you pop in the fridge, it will last up to 5 days.

Can I freeze honey cornbread?

You sure can boos! Store the same way and freeze. Make sure you label with the date. It should last up to three months. Thaw it out in the fridge overnight and serve or reheat if ya want.

Nutrition

Calories: 370kcal | Carbohydrates: 52g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 103mg | Potassium: 300mg | Fiber: 2g | Sugar: 25g | Vitamin A: 295IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 1.7mg