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5 from 3 votes
the cornbread in a hot cast iron pan with a delectably crunchy and browned crust. A slice is served on a dessert plate with butter on top and extra honey in a jar on the side.
Print Recipe
Honey Cornbread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Try my Honey Cornbread with just 20 minutes of prep! It's buttery, sweet, and perfectly baked with a crisp crust—a guaranteed crowd-pleaser.

Servings: 16 slices
Author: Gemma Stafford
Ingredients
  • 3 large eggs, at room temperature
  • 1 ½ cups (12 fl oz/360 ml) whole milk
  • ½ cup (5 oz/142 g) honey
  • 1 ½ cups (7 ½ oz/213 g) fine grind cornmeal
  • 1 ½ cups (7 ½ oz/213 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons salt
  • ½ cup (4 oz/115 g) butter, diced
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together the eggs, milk and honey.
  3. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt then whisk the wet and dry ingredients together.

  4. Add the butter to a 10-inch iron skillet over medium heat and cook until the butter is brown and emits a nutty aroma, about 5 minutes.

  5. Immediately remove from the heat and pour the browned butter into the cornmeal mixture.

  6. Stir the butter into the batter and then pour into the hot skillet.
  7. Bake for 25-30 minutes, until golden on top and a skewer inserted into the center comes out clean.
  8. Let cool for at least 10 minutes before serving, or let cool completely and serve at room temperature.
  9. Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.