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Sweet and Moist Honey Cornbread

Sweet honey cornbread is baked in a 9-inch square pan until golden, with a moist crumb and a honey-sweetened flavor. Stir the batter just until no dry streaks remain for tender slices.
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Prep Time 10 minutes
Cook Time 27 minutes
Cooling 10 minutes
Total Time 47 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for coating the pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 eggs large
  • 1 cup buttermilk
  • 0.5 cup unsalted butter melted and cooled slightly
  • 0.33 cup honey

Equipment

  • 1 9-inch square baking pan

Method
 

  1. Heat the oven to 375°F and lightly coat a 9-inch square baking pan with cooking spray.
  2. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Whisk the eggs, buttermilk, melted butter, and honey in a medium bowl until combined.
  4. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix.
  5. Spread the batter in the prepared pan.
  6. Bake for 22–27 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 10 minutes.
  8. Cut and serve.

Notes

For a tender crumb, stir the batter only until no dry streaks remain. Store covered in the refrigerator for up to 5 days; freeze individual slices for up to 3 months. For a dairy-free swap, use unsweetened plant milk soured with vinegar and dairy-free butter.