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Honey Cornbread

Honey cornbread made with a tender, golden crumb baked in an 8x8 pan and finished with a honey-butter glaze. Expect a lightly sweet flavor and a toothpick-clean bake with a glossy topping that melts as you slice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sugar
Wet ingredients
  • 1 cup whole milk
  • 2 eggs large
  • 0.33 cup honey
  • 0.5 cup butter melted
Topping
  • 2 tbsp honey for topping
  • 2 tbsp butter soft for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 400F and grease an 8x8-inch baking pan, so the batter goes in hot for even rising.
Mix dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined with no dry pockets.
Mix wet ingredients and combine
  1. Whisk whole milk, eggs, honey, and melted butter, then stir into the dry ingredients just until combined for a tender crumb.
Bake
  1. Pour the batter into the greased pan and bake 20-25 minutes at 400F until golden and a toothpick comes out clean.
Honey butter topping
  1. Mix honey and soft butter, then brush over the warm cornbread before slicing so it melts and lightly soaks in.

Notes

For a cleaner slice, let the cornbread cool for about 10 minutes before cutting, then brush the honey butter topping while still warm. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a lower-sugar option, reduce sugar to 1 tbsp and use a 1:1 baking sweetener if you want a similar texture.