INTRODUCTION
Homemade Sweet Honey Cornbread is a warm, simple bread that fits many meals. It is sweet but not heavy. You can bake it in a cast iron skillet or a baking pan. This cornbread uses honey and a small amount of sugar for a mild sweetness. The cornmeal gives it a good texture and some fiber. If you like sweet and savory pairings, try it with grilled fruit like the grilled apples with prosciutto and honey for a special meal. This bread can be a healthy version of classic cornbread when you make a few swaps.
WHY YOU WILL LOVE THIS RECIPE
You will love this Homemade Sweet Honey Cornbread because it is quick, flexible, and easy to make. It bakes in about 30 minutes and feeds a small group. It also works as a lighter option when you reduce sugar or swap butter for applesauce. This cornbread is great for meal prep. You can slice it and pack portions for work or school. For people watching calories, you can make a low calorie or lower sugar batch and enjoy a warm side without guilt. The basic recipe is a good base to make a high protein meal by adding Greek yogurt or protein powder. It fits many diets with a few small swaps, and it can pair with other simple appetizers like the boursin appetizer with pistachios and honey for a balanced snack platter.
HOW TO MAKE Homemade Sweet Honey Cornbread
This recipe is simple. You mix dry ingredients in one bowl and wet in another. Stir briefly and bake. The key is not to overmix. You want a few small lumps for tender bread. Use room temperature eggs for best texture. Preheat your oven so the batter starts cooking the moment it hits the pan. For a lighter option, reduce the sugar or replace some butter with applesauce. For a high protein version, swap some flour for a scoop of unflavored protein powder or add cottage cheese to the wet mix.
EQUIPMENT NEEDED
- 9×9 or 8×8 baking pan or a 10-inch cast iron skillet
- Oven preheated to 375°F (190°C)
- Large mixing bowl
- Smaller mixing bowl
- Whisk or fork
- Spatula or wooden spoon
- Measuring cups and spoons
- Non-stick spray or butter for the pan
Ingredients You’ll Need :
1-1/3 cup all purpose flour, 2/3 cup yellow cornmeal, 1-1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 1 cup buttermilk, 1/2 cup sugar, 1/4 cup melted butter. cooled, 1/4 cup canola oil, 1/4 cup honey, 2 eggs, room temperature
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 375 degrees. Spray a 9×9, 8×8 pan or cast iron skillet with non-stick spray., In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt together., In a smaller separate bowl, whisk the buttermilk, sugar, melted butter, oil, honey and eggs together until well combined., Stir the wet ingredients in to the dry ingredients until just combined., Pour the batter in to your prepared pan., Bake at 375 degrees for 27-32 minutes until a toothpick inserted in to the middle comes out clean or with a few moist crumbs., Let cool for 5-10 minutes, then slice and serve!
HOW TO SERVE Homemade Sweet Honey Cornbread
Serve slices warm. A small piece (about 1/8 to 1/6 of a 9×9 pan) is a good portion. This helps with portion control if you are watching calories or following a weight loss plan. Try one of these serving ideas:
- A single square with a bowl of vegetable soup for a balanced meal.
- Warm slice with a smear of light butter or a thin drizzle of extra honey.
- Crumble over a salad as crunchy topping for texture.
- Pair with lean protein like grilled chicken or a bean chili for a full, balanced plate.
For a healthy version, keep portions small and add a green side like steamed broccoli or a fresh salad. This helps keep the meal balanced and lower in calories while still feeling satisfying.
STORAGE & FREEZING : Homemade Sweet Honey Cornbread
Store cooled cornbread at room temperature in an airtight container for up to 2 days. For longer storage, wrap tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. To reheat, warm slices in the oven at 300°F (150°C) for 10–12 minutes or microwave for 20–30 seconds. If you plan to meal prep, this cornbread holds well and is great for portioned meal packs.
SERVING SUGGESTIONS
Try these pairings to keep meals balanced and healthy:
- Black bean chili and a small slice of cornbread for a fiber-rich meal.
- A green salad with a small piece of cornbread for a lighter option.
- Grilled fish or chicken with a side of cornbread to add whole-grain carbs.
- Use a small piece with fruit and low-fat yogurt for breakfast or snack.
You can also make a dessert plate with a small slice and fruit compote. For a refined snack or party board, add small pieces with the brie, apple and honey crostini to mix sweet and savory. These options keep portions in check and support a balanced meal.
VARIATIONS
-
Healthier version:
- Swap 1/4 cup of butter for 1/4 cup unsweetened applesauce.
- Reduce sugar to 1/4 cup and add 2 tablespoons of extra honey if you want natural sweetness.
- Use half whole wheat flour and half all-purpose for more fiber.
- These swaps make a lighter option that still tastes good.
-
High-protein or low-carb version:
- To make a high protein meal, add 1/4 cup plain Greek yogurt or 1 scoop unflavored whey or plant protein to the wet mix. You can also fold in 1/2 cup cooked, mashed white beans for protein and moisture without a strong bean taste.
- For lower carb, use a blend of almond flour and a small amount of cornmeal (note: texture will change). Replace the 1-1/3 cup all-purpose with 1 cup almond flour and 1/3 cup whole grain or oat flour, and reduce sugar. This will change the crumb but can be a low carb, higher protein option.
-
Air fryer or oven-baked version:
- Oven-baked (base recipe): Bake in a preheated oven at 375°F for 27–32 minutes.
- Air fryer version: Use an 8-inch round oven-safe dish that fits your air fryer. Preheat air fryer to 350°F. Pour batter into greased dish and cook 18–22 minutes. Check with a toothpick. Time varies by model. This air fryer method yields a crisp top and faster cook time.
These variations let you make the cornbread fit your diet. The "healthy version" and "high protein meal" ideas help if you want more protein or fewer carbs.
FAQs
Q: Is this cornbread good for weight loss?
A: It can be. Use smaller slices and swaps like applesauce or less sugar. Paired with lean protein and vegetables it can be part of a meal plan that is good for weight loss.
Q: Can I make this diabetic-friendly?
A: You can make a diabetic-friendly version by cutting sugar, using all honey sparingly, and adding fiber with whole wheat flour. Watch portion size and pair with protein to slow blood sugar rise.
Q: How long will leftover cornbread last in the fridge?
A: Store leftovers in an airtight container in the fridge for 3–4 days. For best texture, reheat in the oven or toaster oven.
Q: Can I freeze slices?
A: Yes. Wrap slices in plastic and foil or use a freezer bag. Freeze up to 3 months. Thaw in the fridge or at room temperature.
Q: Is it possible to make this gluten free?
A: You can try a gluten free flour blend to replace all-purpose flour. Texture will change due to cornmeal and the mix, but many gluten free blends work well.
Q: Can I add mix-ins like cheese, jalapeño, or corn kernels?
A: Yes. Fold in 1/2 to 1 cup of add-ins like sweet corn kernels, diced jalapeño, or shredded cheese. This will make it more savory and boost flavor.
MAKE-AHEAD TIPS FOR Homemade Sweet Honey Cornbread
- Bake and cool completely. Wrap in foil and store in the fridge for up to 3 days. Slice before storing if you plan to grab single portions.
- For meal prep, cut into individual portions and freeze. Pull out a few slices to thaw for the week. This is great for quick lunches or dinner sides.
- You can bake in a cast iron skillet and reheat a slice straight in the skillet for a few minutes for a fresh taste.
- Make the batter the night before and store it in the fridge. Stir gently and bake in the morning for fresh cornbread with little morning work. This makes it great for meal prep and busy schedules.
This Homemade Sweet Honey Cornbread can be a part of a healthy plan with small changes. It is easy to make, stores well, and fits many diets when you choose smart swaps. Whether you want a lighter option, a high protein meal, or a treat for family and friends, this cornbread adapts well and stays tasty.
Homemade Sweet Honey Cornbread
Ingredients
Method
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9 or 8x8 pan or cast iron skillet with non-stick spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sea salt.
- In a smaller separate bowl, whisk the buttermilk, sugar, melted butter, oil, honey, and eggs until well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix; a few small lumps are okay.
- Pour the batter into your prepared pan.
- Bake at 375 degrees F for 27-32 minutes until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Let cool for 5-10 minutes, then slice and serve.