Description

This sweet and savory honey cornbread is the perfect side dish for any occasion. With a moist, tender crumb and a delightful balance of flavors, it pairs beautifully with hearty chilis, BBQ, or even breakfast spreads. A touch of honey adds just the right amount of sweetness, while buttermilk and butter keep it rich and flavorful. Whether served warm with a drizzle of honey or alongside a savory meal, this cornbread will quickly become a family favorite.

Ingredients

1 cup all-purpose flour, spooned and leveled off
¾ cup yellow cornmeal
½ teaspoon kosher salt
½ teaspoon baking soda
1 teaspoon baking powder
½ cup unsalted butter, melted
¼ cup vegetable oil
1 cup granulated sugar
⅓ cup honey
2 large eggs
1 ¼ cups buttermilk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking pan or a cast-iron skillet for a crispier edge.
Combine the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, kosher salt, baking soda, and baking powder.
Prepare the Wet Ingredients:
- In a separate bowl, whisk together the melted butter, vegetable oil, granulated sugar, honey, eggs, and buttermilk until smooth.
Mix the Batter:
- Pour the wet ingredients into the dry ingredients.
- Gently fold until just combined. Be careful not to overmix, as this could result in a dense texture.
Transfer to Pan:
- Pour the batter into your prepared baking pan or skillet. Smooth the top with a spatula to ensure even baking.
Bake:
- Place in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cornbread to cool for about 10 minutes before slicing.
- Serve warm with a pat of butter or a drizzle of extra honey for added sweetness.

Notes

Optional Add-Ins: For extra flavor, try mixing in shredded cheddar cheese, diced jalapeños, or fresh corn kernels before baking.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the oven to restore its texture.
Substitutions: If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes before using.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern