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Nothing beats the comforting taste of homemade cornbread. This Honey Cornbread Recipe brings a delightful twist with its touch of sweetness from honey. Perfectly moist and golden, it pairs wonderfully with chili, barbecue, or even just a pat of butter. Let's get baking!
Honey Cornbread Recipe
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup melted butter
Instructions:
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, honey, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
What You Will Need
Read more: Blueberry Cornbread Recipe
What you will need to make honey cornbread
- Cornmeal: Adds a gritty texture and classic corn flavor, giving the cornbread its signature taste and crumbly consistency.
- All-purpose flour: Provides structure and balance to the cornbread, ensuring it holds together well without being too dense.
- Granulated sugar: Adds sweetness, enhancing the flavor and balancing the savory notes of the cornmeal.
- Baking powder: Leavening agent that helps the cornbread rise, making it light and fluffy.
- Milk: Adds moisture and richness, creating a tender crumb and helping to bind the ingredients.
- Eggs: Provide structure and stability, helping the cornbread to rise and hold its shape.
- Honey: Adds natural sweetness and a subtle floral note, enhancing the overall flavor profile.
- Melted butter: Adds richness and moisture, giving the cornbread a tender, buttery texture.
Tools and Instruments Required
What tools/instruments will be needed to make Honey Cornbread Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly without making a mess.
- Whisk: Helps to blend the wet ingredients evenly, ensuring a consistent batter.
- Measuring cups: Accurate measurements are crucial for the right texture and flavor balance.
- 9-inch square baking pan: Provides the perfect shape and size for even baking.
- Oven: Necessary for baking the cornbread to a golden brown perfection.
Honey Cornbread Recipe
Sweet and moist cornbread with a hint of honey.
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Ingredients:
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup melted butter
Instructions:
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, honey, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes:
Enjoy your homemade honey cornbread!
Read more: Buttermilk Cornbread Recipe
Nutrition value:
Calories: 220kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 45mgSodium: 300mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 150mgIron: 1.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the baking pan.
- Cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Bake the cornbread as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap, then in aluminum foil.
- Store in a freezer-safe bag or container.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight.
- Warm in a 350°F (175°C) oven for 10-15 minutes.
Using honey instead of sugar not only adds sweetness but also helps keep the cornbread moist longer.
Frequently Asked Questions
FAQ:
Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free blend.
How should I store leftover cornbread?
Store it in an airtight container at room temperature for up to 3 days.
Can I make this recipe without honey?
Yes, substitute honey with maple syrup or agave nectar.
Can I add other ingredients to the batter?
Absolutely, mix in corn kernels, jalapeños, or cheese for extra flavor.
Can I use a different type of milk?
Yes, any milk like almond, soy, or oat milk will work fine.
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