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Homemade Sweet Honey Cornbread

A warm and simple cornbread that combines sweet honey and cornmeal, perfect for pairing with meals or as a snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 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
Wet Ingredients
  • 1 cup buttermilk
  • 1/2 cup sugar
  • 1/4 cup melted butter, cooled
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 2 each eggs, room temperature

Method
 

Preparation
  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9 or 8x8 pan or cast iron skillet with non-stick spray.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sea salt.
  3. In a smaller separate bowl, whisk the buttermilk, sugar, melted butter, oil, honey, and eggs until well combined.
  4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix; a few small lumps are okay.
  5. Pour the batter into your prepared pan.
Baking
  1. 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.
  2. Let cool for 5-10 minutes, then slice and serve.

Notes

This cornbread pairs well with soups, salads, and grilled proteins. Can be made healthier or higher in protein with ingredient swaps. Stores well and is great for meal prep.