Sweet and Moist Honey Cornbread Recipe

Discover the perfect balance of sweetness and moistness with our Honey Cornbread recipe! Made with simple ingredients like all-purpose flour, cornmeal, and honey, this Southern-inspired dish is a crowd-pleaser. Follow our easy step-by-step instructions to create golden, tender cornbread that pairs perfectly with your favorite savory dishes.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1/3 cup honey
• 2 large eggs
• 1 1/4 cups buttermilk

Instructions:

Preheat and Prepare:

• Preheat the oven to 375°F (190°C). Place a 9×9 inch cast iron skillet in the oven while it heats up.
• In a bowl, mix together the dry ingredients: all-purpose flour, yellow cornmeal, salt, baking soda, and baking powder. Set aside.

Mix Wet Ingredients:

• Reserve 1 tablespoon of butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
• In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and honey until well combined. Add the eggs and buttermilk, and whisk until smooth.

Combine Dry and Wet Ingredients:

• Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over-mix; small lumps are okay.

Bake:

• Remove the preheated skillet from the oven and grease it with the reserved butter. Pour the batter into the greased skillet.
• Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Serve:

• Allow the cornbread to cool for 5-10 minutes in the skillet before slicing and serving.

Tips for Success:

• For extra flavor, you can add a handful of shredded cheese or chopped jalapenos to the batter.
• Make sure your buttermilk and eggs are at room temperature to ensure a tender crumb.
• Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

FAQs:

Can I use a different type of flour?

• While all-purpose flour works best for this recipe, you can experiment with different flours like whole wheat or gluten-free blends.

Can I substitute honey with another sweetener?

• Yes, you can use maple syrup or agave nectar as alternatives to honey.

What can I serve with honey cornbread?

• Honey cornbread pairs well with chili, barbecue, or simply slathered with butter and enjoyed as a snack.

Can I use a different baking dish if I don’t have a cast iron skillet?

• Yes, you can use a 9×9 inch baking pan instead of a cast iron skillet. Just be sure to grease it well before pouring in the batter.

Can I freeze leftover cornbread?

• Yes, you can freeze leftover cornbread in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.