Honey Cornbread

Learn how to make my favorite honey cornbread recipe! It has just the right balance of sweetness from honey and savory corn flavor in each bite. It's moist and hearty and perfectly pairs with chili, a hearty stew, or your favorite comfort-food meal!

Course Side Dish

Cuisine American

Keyword healthy cornbread, honey cornbread

Freezer Friendly Yes

Prep Time 20

Cook Time 35

Cooling Time 10

Total Time 1 5

Servings

Calories 229kcal

Ingredients

1 cup whole milk or use almond milk for dairy-free
1 Tablespoon apple cider vinegar or lemon juice
1 1/4 cup white whole wheat pastry flour, or all-purpose flour
1 cup medium-ground cornmeal
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
4 Tablespoons salted butter, melted and cooled, for dairy-free swap for coconut oil
2 eggs **room temperature
2/3 cup honey, or you could swap for maple syrup

Instructions

Preheat oven to 375F
Make the buttermilk: heat the milk in a pot for 1 minute on the stovetop or microwave it for about 30 seconds (it should be around 75-80 degrees in temperature). Once the milk is warmed, add the tablespoon of vinegar or lemon juice. Let it sit for 10 minutes. Once it's finished, you can stir everything together. There will be chunks and a change in the consistency, but don't worry that's what you want. :)
Mix dry ingredients: in a mixing bowl, whisk together the flour, cornbread, baking powder, baking soda, and salt.
Mix the wet ingredients: in a separate bowl, mix together the melted butter, eggs, honey, and the homemade buttermilk.
Combine wet with dry: gently pour the wet into the dry ingredients and whisk together until the ingredients form a batter. Use the whisk to break up any flour clumps, but be careful not to overmix the batter.
Bake: Generousy grease a 10-12 inch baking dish with a little butter, then pour the batter into the dish. Bake uncovered for 30-35 minutes or until a toothpick comes out clean with no batter. Remove from the oven when finished and let cool for 10 minutes before slicing and serving! We like to serve this with a little butter and honey drizzled over top.

Video

Notes

Leftovers last for 5-6 days, stored in an airtight container at room temperature or refrigerated to extend the shelf life a little longer.

Reheat the leftovers in the microwave or wrapped in foil in the oven at 350F until warm.

Recipe Adapted from America's Test Kitchen

Nutrition