This Honey Cornbread is a delightful blend of sweet and buttery flavors with a perfectly crisp crust.
Rich in fiber from cornmeal and providing a wholesome dose of protein from eggs and milk, it’s a satisfying treat that’s both quick and easy to make.
Ideal for everyday baking, breakfast, or a cozy snack, it’s comfort food done right.
Quick And Easy Honey Cornbread
Equipment
- 10-inch cast iron skillet
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 3 large eggs at room temperature
- 1 ½ cups 360 ml whole milk
- ½ cup 142 g honey
- 1 ½ cups 213 g fine-ground cornmeal
- 1 ½ cups 213 g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- ½ cup 115 g unsalted butter, diced
Instructions
- Preheat Your Oven: Start by setting your oven to 375°F (190°C). Allow the oven to fully heat while you prepare the batter. A properly preheated oven ensures that your cornbread cooks evenly, forming a beautifully golden top and a crisp crust without drying out the inside.
- Prepare the Wet Ingredients: In a large mixing bowl, crack and whisk together 3 large eggs. Add 1 ½ cups of whole milk and ½ cup of honey. Whisk the mixture thoroughly until smooth and slightly frothy. This will help aerate the batter, giving the cornbread a light and tender texture.
- Combine the Dry Ingredients: In a separate medium bowl, measure out 1 ½ cups of fine-ground cornmeal and 1 ½ cups of all-purpose flour. Add 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 ½ teaspoons of salt. Use a whisk to blend these dry ingredients until evenly mixed, which ensures consistent rising and flavor throughout the cornbread.
- Mix Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, fold the ingredients together gently. Stir just until combined—avoid overmixing, which can make the cornbread dense. The batter should be smooth with no large lumps, but still slightly thick.
- Brown the Butter: Place ½ cup of diced unsalted butter into a 10-inch cast iron skillet over medium heat. Allow the butter to melt completely, then continue cooking, swirling occasionally, until it turns a rich golden brown and emits a nutty aroma. This step adds a deep, complex flavor to the cornbread that makes it extra special. Be careful not to burn it; remove from heat immediately once browned.
- Incorporate the Browned Butter: Pour the browned butter into your prepared batter while it is still warm. Use a spatula to stir it in thoroughly, ensuring every part of the batter benefits from the nutty, buttery flavor. This step enhances both taste and aroma, making the cornbread irresistible.
- Prepare the Skillet for Baking: If your cast iron skillet is not already greased from the butter, lightly coat it with a bit of extra butter or oil. Then, pour the batter into the hot skillet. The contrast of a hot skillet and room-temperature batter helps form a crispy, golden crust as it bakes. Spread the batter evenly with a spatula to ensure uniform thickness.
- Bake the Cornbread: Place the skillet in the preheated oven. Bake for 25-30 minutes, or until the top is golden brown. To check doneness, insert a skewer or toothpick into the center. If it comes out clean or with just a few crumbs clinging, the cornbread is ready. The aroma should be rich, buttery, and slightly sweet.
- Cool Before Serving: Remove the skillet from the oven carefully (it will be very hot!) and let the cornbread cool for at least 10 minutes. Cooling slightly allows it to set, making slicing easier and preventing it from falling apart. You can serve it warm with a pat of butter or drizzle extra honey over the top for added sweetness.
- Storage and Serving Tips: Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To refresh, warm slices in the oven or toaster. Enjoy as a side for savory meals, a sweet snack, or a cozy breakfast treat.
Notes
- Always use room-temperature eggs and milk to ensure the batter mixes smoothly and rises evenly.
- Browning the butter is essential—it adds a nutty depth of flavor that elevates the cornbread.
- Use a fine-ground cornmeal for a softer texture; coarse cornmeal produces a grittier crumb.
- Do not overmix the batter once wet and dry ingredients are combined; overmixing can make the cornbread dense.
- A hot skillet is key for a crispy, golden crust—preheat it while preparing the batter.
- Honey adds natural sweetness and moisture; adjust the amount to taste but avoid reducing too much, or the cornbread may turn dry.
Chef’s Secrets for Perfect Cornbread
One of the secrets to this Honey Cornbread’s exceptional flavor is browning the butter.
The nutty aroma infuses the batter, giving a depth that plain melted butter cannot achieve.
Another tip is ensuring the skillet is properly heated before pouring in the batter; this creates a crisp, caramelized crust while keeping the interior soft and tender.
For an extra touch, lightly brush the top with honey immediately after baking to enhance sweetness and shine.
Serving Suggestions to Impress Guests
Honey Cornbread is versatile and pairs beautifully with both sweet and savory dishes.
Serve it warm alongside soups, stews, or chili for a comforting meal. For breakfast or brunch, enjoy slices with a dollop of butter, a drizzle of honey, or even a smear of cream cheese.
You can also cut it into small squares as a snack or appetizer for gatherings.
Its golden crust and moist crumb make it visually appealing on any serving plate.
Storage Tips for Freshness
To maintain optimal texture, store leftover cornbread in an airtight container at room temperature for up to three days.
For longer storage, wrap tightly in plastic wrap or foil and freeze for up to two months.
When ready to serve, warm slices in the oven at 300°F (150°C) for 10 minutes or microwave briefly to regain that just-baked softness.
Avoid refrigeration, as it can dry out the cornbread.
Frequently Asked Questions
1. Can I use a different type of milk?
Yes, you can substitute whole milk with 2% milk, buttermilk, or a non-dairy milk like almond or oat milk. Keep in mind that buttermilk adds slight tanginess, which complements the sweetness of honey nicely.
2. Is it necessary to brown the butter?
Browning the butter is highly recommended, though not mandatory. It creates a rich, nutty flavor that enhances the cornbread significantly. If skipped, the cornbread will still taste good but with a milder flavor.
3. Can I make this cornbread gluten-free?
Absolutely. Replace the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure your blend contains xanthan gum for structure, and the texture may be slightly denser but still delicious.
4. How do I prevent the cornbread from sticking to the skillet?
Make sure your cast iron skillet is well-seasoned or lightly greased before adding the batter. Pouring batter into a preheated hot skillet also helps form a natural crust, reducing sticking.
5. Can I add mix-ins like cheese or jalapeños?
Yes! Fold in shredded cheddar, diced jalapeños, or even cooked bacon for a savory twist. For a sweet variation, fold in fresh berries or dried fruits. Add them gently to avoid overmixing the batter.
