honey cornbread

This is the best cornbread recipe you&#039;ll ever eat! It&#039;s sweet and moist with a beautiful crumb, and has bursts of fresh corn in every bite. Plus this Homemade Cornbread is easy to make in 30 minutes - no mixer required.

Best Homemade Cornbread Recipe

yellow cornmeal

all-purpose flour

tsp baking powder

½ tsp baking soda

tsp fine sea salt

butter

milk

sour cream

eggs

sugar

honey

corn kernels (thawed)

Preheat oven to 400 degrees f. Grease a 9x9” square baking dish, set aside. (Note, you can use an 8x8” baking dish, you will need to bake a touch longer).

In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and sea salt. Set aside.

In a large bowl, whisk together melted butter sugar and honey.

Add, milk, sour cream and eggs and whisk until smooth.

Add dry ingredients and stir/whisk until mixture is smooth.

Fold in corn kernels.

Pour into prepared baking dish.

Bake for 20-25 minutes or until the top is set, lightly golden-brown and a toothpick inserted in the center of the bread comes out clean.

Cool for at least 30 minutes before serving.

https://embed.mediavine.com/videos/vyxecedxxskayoup7w0t

The best cornbread recipe you'll ever eat and it's easy to make in 30 minutes! This homemade cornbread is sweet and moist with a beautiful crumb and has bursts of fresh corn in every bite.

Best Cornbread Recipe

This Healthy Cornbread Recipe takes about 5 minutes to stir together and bakes up light, fluffy and nutritious! It is 100% whole-grain and lightly sweetened with honey.

Healthy Cornbread

cornmeal

whole wheat flour

baking powder

baking soda

salt

buttermilk *see ingredient note

neutral cooking oil oil

Preheat oven to 350 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.

Whisk cornmeal, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Make a well in the center.

Whisk egg in a medium bowl. Add buttermilk, honey and oil and whisk until thoroughly combined.

Pour wet mix into the well in the dry mix and stir together until evenly moistened.

Bake until the top springs back when lightly touched and a toothpick inserted in the center comes out clean, 28 to 30 minutes. Cool 20 minutes, slice and serve warm.

I made this last Sunday with our dinner and it turned out perfect. It was so moist and flavorful. Saving for Thanksgiving.

So easy to make, and we absolutely loved the sweetness of the honey in this bread! Delicious with lots of butter and a drizzle of honey on top! Reheats well too!

I have never had cornbread before, but this looks easy to make. And delicious too.

Looks so simple and hearty! Excited to try a whole wheat flour recipe for cornbread. Thanks for the great seasonal inspiration!

This corn bread looks so perfect. I will try your recipe soon. Thanks for sharing

https://mediavine-res.cloudinary.com/video/upload/t_original/v1671023682/md4rot2eph0p1lrxfihf.mp4

Healthy Cornbread {Whole-Wheat}

Your search for the ultimate cornbread recipe is over!  This soft and slightly sweet cornbread is the best, most perfect cornbread ever.  It's tender and moist and amazing with butter and dripping honey.  

Best Moist Cornbread Recipe

all-purpose flour ((375 grams))

Tablespoons baking powder

vegetable oil

salted butter, (melted)

Tablespoons honey

eggs, (beaten)

Preheat oven to 350°F. Spray a large 9x13-inch rectangular baking dish with cooking spray.

Stir together the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl. Add in the vegetable oil, melted butter, honey, eggs, and milk, and stir until just combined.

Pour the cornbread batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the cornbread turns golden brown. Remove from oven and serve warm with butter and honey.

This Honey Butter Skillet Cornbread is a great side for family dinners, holiday spreads, or just a cozy meal at home. Its buttery crust and subtle honey sweetness make it unforgettable. And since it comes together in only 35 minutes, it’s perfect for last-minute gatherings or weeknight dinners.

Honey Butter Skillet Cornbread

Tablespoon baking powder

buttermilk

Tablespoons honey (divided)

Tablespoons sugar

unsalted butter (divided)

Preheat Oven and Skillet: Preheat oven to 400 degrees F (200 degrees C). Place 2 Tablespoons butter in a 10-inch cast iron skillet and heat and melt it in the oven while preheating.

Combine Dry Ingredients: In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt until well combined.

Mix Wet Ingredients: In a separate bowl, whisk buttermilk, 4 Tablespoons honey, eggs, and sugar until smooth. Be sure to incorporate the honey fully, as it can stick to the bottom of the bowl.

Melt Butter for Batter: Melt 4 Tablespoons butter in the microwave or on the stove. Let cool slightly, then stir into the wet ingredients.

Combine Wet and Dry: Gradually add wet ingredients to the dry ingredients, stirring until just combined. The batter should be slightly lumpy — avoid overmixing.

Bake: Carefully remove hot skillet from the oven. Pour batter into the skillet, spreading it evenly. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out cleanly. (If top browns too quickly, lightly cover it with foil during the last few minutes of baking.)

Prepare Honey Butter: While cornbread bakes, melt remaining 2 Tablespoons butter and stir in remaining 1 Tablespoon honey. Set aside.

Finish with Honey Butter: Remove cornbread from oven and immediately brush honey butter on top. Let cornbread rest for 5-10 minutes before cutting into slices with a sharp knife and serving.

Delicious honey butter cornbread perfect for everyday, and all the time!

Honey Butter Cornbread

all purpose flour

creamed corn (15 oz)

tbsp honey

tbsp butter

In a small saucepan, melt butter, and slowly add in the honey. Mix and remove from heat. You can also use a microwave.

Preheat the oven to 400 degrees and grease your cast iron skillet or baking pan

In a medium bowl, mix together cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, mix the milk, creamed corn, oil, and eggs until well combined.

Make a well in the dry ingredients (create a small hole), then slowly add the wet mixture into the dry mixture and stir until blended.

Pour into a greased 13x9 pan and bake for 30-35 minutes. After 20 minutes in the oven, Brush a layer of honey butter, and continue to cook. Your cornbread is ready if you insert a wooden pick in the center comes out clean.

Rest until cool  before serving. Serve with more honey butter.

Wrap in an airtight container. Enjoy and use whenever needed

For Storage

This cornbread is the best I’ve ever had. It will be my go to (except for dressing) from here on out.

I am making this for the second time. It’s Amazing!!!  Thank you!!

This recipe is amazing, you have to try it!! I double the honey butter glaze to go on top, its addicting

I’ve never rated any recipe online, but THIS ONE……. I made it for the first time for thanksgiving and fooled the whole family into thinking I was a real chef. I make it at least twice a month now and keep all the ingredients STOCKED. Makes for such a good side dish as well as a little snack. Toni you did your big one posting this recipe and video.

THIS THANG SO GAS!!! NEEDS MORE REVIEWS THOUGH IT IS NUMBER ONE ON GOOGLE THIS THE ONLY RECIPE YOU NEEED!🔥🔥

I made this recipe for my daughter, sister and myself and it went by tooo fast 😂 I will definitely be making this for my upcoming family get together! Thanks Toni for the amazing corn bread recipe, I would agree with my sister and daughter in saying this is the best cornbread we have tasted! I can taste the love and your heart that you put into this recipe!

The best cornbread ever all your recipes are delicious great 👩‍🍳.

The best cornbread you’ll ever make! You’ll impress everyone with this super moist and easy to make classic.

The best cornbread you’ll make!  You will definitely impress people with this super moist and  easy to make classic!

The best corn bread i have ever tasted. I will be making this every holiday. Heck I'll make it anyday of the week,  it is absolutely delicious!!

I've made your recipe &amp; it hits EVERYTIME!!! I am a fan, love your recipes, I've made a few!! Thanks for sharing your talent!!!

Wish I could give this 10 stars!! I have tried many corn bread recipes but this one is THE ONE!! Everyone in my family loved it. It was very easy to make it! LOVED IT!

Amazing! My family loved it and still talks about it. I paired it with some of my boyfriend’s beef stew but it could honestly just be a dessert/side with southern comfort food.

The best cornbread I have ever made or eaten! The whole family loved it. Thank you!

The best cornbread recipe EVER!!!! It’s has the consistency of actual cornbread not just cake. And the balance of sweetness was perfect, not too sweet. I loved the honey butter which added a layer of devine deliciously perfect crunch on top of bread. Thank you for this recipe. Not one but hyped up. It deserves all the raves.

I was a little skeptical when I first mixed this together as it seems a bit runny and I thought it may need more flour, and I’ve never baked muffins at 400 degrees , so I put a test batch in the oven… as I was making muffins it only took 18-20 mins. to bake… wow was I ever wrong! Best batch of corn muffins I have ever made! The only thing I changed was I added a 1/4 cup of honey directly into the mixture before baking so as to infuse the honey into the muffins:) Well done Toni! Gonna have them with my homemade Split Pea and ham soup with barley for dinner… I’ll be trying out a few of your other recipes soon!:)

This Honey Butter Cornbread is perfectly balanced, lightly sweet, buttery, and moist with crisp golden edges. Made with buttermilk, creamed corn, and honey, it’s the ultimate Southern-style cornbread that pairs beautifully with any meal.

Honey Butter Cornbread (Moist, Buttery &amp; Easy Southern Recipe)

tbsp baking powder

salted butter

neutral oil ((canola, vegetable,

brown sugar, packed

eggs (room temp)

buttermilk, room temp

creamed corn

tsp vanilla extract (optional)

tbsp salted butter (softened)

flaky salt

Place

Place a 10-inch cast-iron skillet in the oven and preheat to 400°F (200°C).

Whisk

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.

In another bowl, whisk melted butter, oil, honey, brown sugar, eggs, buttermilk, creamed corn, and vanilla until smooth.

Pour

Pour the wet ingredients into the dry. Mix together until just combined.

Remove

Carefully remove the skillet from the oven. Add 1 tbsp butter and swirl to coat until sizzling.

Bake

Into the sizzling butter, pour the batter and bake 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Brush

Stir softened butter and honey together, brush over the warm cornbread, and sprinkle a touch of flaky salt if desired. Serve with additional butter.

Made it tonight and it was amazing, thank you!

I had everything I needed to make this cornbread except for creamed corn so I headed to the store to get it and I’m glad I did. My 9- and 11- year old daughter and son asked for seconds of this crumbly, sweet goodness. I had 2 pieces too. I’ve never done the part where we heat the pan, butter it while it’s hot and add the batter but it looked amazing when I put it in the oven and I couldn’t wait to eat it. I’ll be trying more of your recipes because this one was a stone cold hit!

I absolutely love your personality and I absolutely love love love love love your videos. They are so entertaining and I can’t wait to try your recipes. Have a happy Thanksgiving.

https://videos.scriptwrapper.com/25544/i4dMpIz562so4nz36QEb/original/video.mp4

Learn how to make the best Honey Butter Cornbread — soft, buttery, and perfectly moist with golden crispy edges! This Southern-style cornbread is made with honey, creamed corn, and buttermilk for incredible flavor and texture. In this quick tutorial, I’ll show you every step to bake it in a cast-iron skillet and finish it with a glossy honey-butter glaze.

Perfect for pairing with chili, BBQ, or any cozy dinner, this recipe is simple, delicious, and guaranteed to impress.

How to Make Honey Butter Cornbread (Moist, Buttery & Easy Southern Recipe)

This cast-iron skillet cornbread is the cozy, golden showstopper your weekend brunch or dinner table has been waiting for. Tender and buttery with a perfectly crisp bottom from the hot skillet, it gets topped with jammy stewed plums — sweet, syrupy, and just a little tart — for a combination that feels indulgent but comes together with surprisingly little effort. The stewed plums do their thing in the oven while you mix the batter, making this a one-oven wonder. Finish it with a drizzle of honey and a pat of butter, and you've got a dish that disappears fast.

Skillet Cornbread With Stewed Plums Recipe by Tasty

red plums,

black plums,

cinnamon

water

kosher salt

unsalted butter, melted, divided,

⅔ cup packed light brown sugar

honey,

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Tasty

Arrange the red and black plums cut-side up in a single layer in a 9x13-inch baking dish. Drizzle with the honey and sprinkle with the cinnamon.

Bake the plums, uncovered, for 30 minutes, stirring halfway through, until softened and releasing their juices. Add the water and stir to incorporate. Bake for 5 minutes more, until the plums are syrupy and glossy but still hold their shape. Remove from the oven and set aside to thicken, about 5 minutes.

Place a 12-inch cast-iron skillet in the oven to heat while you make the batter.

Whisk together the cornmeal, flour, salt, baking soda, and baking powder in a large bowl.

Whisk together 1 cup (2 sticks) of the melted butter, the granulated sugar, and the brown sugar in a medium bowl until well combined. Whisk in the eggs one at a time until smooth and glossy, then whisk in the buttermilk.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a rubber spatula until just combined and only a few small lumps remain. Do not overmix.

Carefully remove the hot skillet from the oven and add the remaining ¼ cup (½ stick) of melted butter. Swirl to coat the bottom and sides of the skillet. Pour in the batter and spread in an even layer.

Bake for 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached.

Let the cornbread cool in the skillet for 10 minutes. Slice into 8 wedges and serve topped with melted butter, the stewed plums, and a drizzle of honey. Store any leftovers covered at room temperature for up to 2 days, or refrigerate the stewed plums separately for up to 5 days.

https://vid.tasty.co/mediaconvert/output/408125/Standalone/1793297239_square_720.mp4

Top 7 honey cornbread recipes from across the web

The most viewed honey cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Homemade Cornbread Recipe

Healthy Cornbread

Best Moist Cornbread Recipe

Honey Butter Skillet Cornbread

Honey Butter Cornbread

Honey Butter Cornbread (Moist, Butt...

Skillet Cornbread With Stewed Plums...

Top 7 honey cornbread recipes from across the web

The most viewed honey cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Homemade Cornbread Recipe

Healthy Cornbread

Best Moist Cornbread Recipe

Honey Butter Skillet Cornbread

Honey Butter Cornbread

Honey Butter Cornbread (Moist, Butt...

Skillet Cornbread With Stewed Plums...

The most viewed honey cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine