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Sweet Honey Cornbread

This honey cornbread recipe is hearty and robust.  It’s rustic with plenty of cornmeal, yet tender and moist. Sweet, buttery cornbread that’s baked in the skillet or cast iron for a soft interior and a slightly crispy golden exterior.

sweet honey cornbread, sweet cornbread, skillet cornbread

Sweet Honey Cornbread Recipe

Cornbread is one of the little golden joys in life.  I’m a sucker for for a great cornbread recipe, and apparently, so is the rest of my family.  We break out the homemade cornbread whenever we have an excuse to have it.

Whether our super moist cornbread is paired with this Chunky Homestyle Chili, White Chicken Chili, Slow-Cooker Chili with Sriracha, or  Baked BBQ Ribs… honey cornbread has a well deserved, permanent fixture next to them all…

sweet cornbread, honey cornbread, skillet cornbread

This Sweet Cornbread smells irresistible

Just the sweet aroma of honey and cornmeal wafting throughout the kitchen and home is enough to tempt everyone’s taste buds.

The sight and smell of freshly baked honey cornbread gets everyone racing to the dinner table, and I don’t have to ring that dinner bell more than once.

In fact, they’re usually tasting sweet pinches of honey cornbread before they even sit down at the table.

honey cornbread, sweet cornbread, skillet cornbread

Cast Iron Skillet Cornbread for hearty results

This honey cornbread is baked in a cast iron skillet, which gives it much more of a hearty and rustic quality. This is not an airy, light, cakey type cornbread, though it is sweet and tender.  It’s a real cornbread-cornbread.

This skillet cornbread boasts a crumb that lets you know the goodness of old fashioned cornmeal is in every bite.  It’s dense, rich, and moist.  Not at all dry.  This honey cornbread comes out beautifully thick, does not sink, and is wonderfully sweet and buttery.

Hint: right after this golden skillet cornbread comes out of the oven, smother the top with melty butter and serve while it’s warm; you’ll be dubbed  the world’s most epic cornbread maker.

sweet honey cornbread slice with butter

Fresh out of the oven with butter on top

Let’s re-emphasize the fact that honey cornbread is simply delectable when eaten freshly baked, still warm, with a drizzle or pat of butter on top to soak into the luscious bread.  Drool worthy.

This cornbread is still great the next day, as long as it’s wrapped airtight and left at room temp.  Give it a little microwave zap, wrapped well in damp paper towels, and it returns to melt-in-your-mouth delicious.  I would recommend eating it all up within the first or second day.  (Not a problem in our house!)

If you prefer to make sweet cornbread muffins, these ones are the ultimate favorite of ours…everyone who’s tasted them agree they are the best and moistest cornbread muffins around!

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A pie of cornbread

Sweet Honey Cornbread

4.58 from 42 ratings
This honey cornbread is tender and moist, while slightly crisp on the exterior, thanks to the cast iron skillet! Simply amazing fresh out of the oven. Perfect with chili, soups, stews, or BBQ!
Prep Time: 15 minutes
Cook Time: 14 minutes
Servings: 10
Author: Amy Dong



  • Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.
  • In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
  • In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla. Gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
  • Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown – bake time will depend on width of your skillet. If top browns too quickly, cover loosely with foil and continue baking. Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a couple of tender crumbs attached to it. Not completely clean, or it might turn out dry.
  • Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.


* For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.
*If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Calories: 272kcal | Carbohydrates: 41.2g | Protein: 4.6g | Fat: 10.2g | Saturated Fat: 5.9g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 500.3mg | Fiber: 1.4g | Sugar: 20.7g
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Method: baking

My all-time favorite, never fail recipe for Sweet Cornbread Muffins that’s moist and tender every time is this recipe, adapted from Cooks Illustrated:

Sweet Corn Muffins

How about no-fail, crowd-pleasing Chunky Chili to go with the cornbread?

Hearty Chili 3

White Chicken Chili in the Slow Cooker
is one of my favorite things to make for new moms, new friends, potlucks, etc. etc.

White Chicken Chili 4

Anytime we have sweet cornbread, BBQ Baked Ribs are a perfect match.  This one is oven-baked to perfection, so no need to fuss with the grill on a rainy day!

Best Baked Ribs

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Recipe Rating


    • Alexis

    Would I be able to substitute the whole milk for almond milk without any issues ?

      • Amy Dong


    • Molly G.

    This is truly my family’s favorite corn bread recipe and I have always made it in a skillet but I am supposed to make cornbread for an event this weekend and was wondering if one recipe would be enough for a 9×13 pan or if I should double it? Thanks!

      • Amy Dong

      I would probably double it for a 9×13 pan, and adjust bake time. So glad you guys like this recipe!

    • Kiran Varughese
    • 5 stars

    Do you recommend baking using convection or regular? If the former, do I reduce the temperature?

    • L
    • 5 stars

    I made this cornbread for my very difficult family who doesn’t like anything. They complain, no matter what people do. They all loved this cornbread and asked me to make more. My only recommendation is *if* you are serving it later in the day, do not put the honey and the butter on top UNTIL you are serving it (otherwise it will get soggy). I also doubled the recipe and put it in a gigantic 15 inch cast iron skillet. It made enough for 20. It was done in 22-25 min, I left it to 25 to be careful and it was perfect!

      • chewoutloud

      That’s amazing, so glad to hear they loved this!

    • Daff
    • 5 stars

    I have been making this recipe for years! I always get compliments and it is delicious!

      • chewoutloud

      That’s amazing, Daff, thank you!

    • Barbie
    • 5 stars

    This recipe is perfect! This was my first time making corn bread successfully. Will make again.

    • Bobby C
    • 5 stars

    I love a sweet cornbread… and this recipe just smacked it into the parking lot. Gonna save this one for sure. Thanx for posting this recipes. Taste …Texture and lift…damn

      • chewoutloud

      So happy you all enjoyed this recipe, Bobby!

    • G
    • 5 stars

    I hardly ever rate things or comment on recipes, but, THIS. Was astounding. I’m so picky about cornbread (I feel like so many recipes are just so bland) and this was absolutely delicious!! I didn’t have whole milk on hand, so I did sub 1/2 cup heavy cream + 1/2 cup water, & I also drizzled honey lightly across the top as soon as the cornbread got out of the oven (I baked it in a regular pan also, I don’t own a cast iron skillet…. YET!). Regardless of the minor modifications, it turned out DELICIOUS. The absolute best cornbread recipe I’ve found yet!!!

    • Vicki
    • 5 stars

    I made this recipe as muffins. It is delicious. The amount of honey and vanilla add a great taste to the recipe.

      • chewoutloud

      We love them as muffins with honey as well! 🙂 🙂

    • Tiffany Bierly

    What size skillet does this recipe need? It does not specify

      • chewoutloud

      I typically use 9-10 inch; if you use a 10-inch check for doneness 5 minutes earlier. Enjoy! 🙂

    • Pat

    Can I substitute the Jiffy Corn Muffin mix for the dry ingredients? Stuck at home during pandemic and don’t have the cornmeal for the recipe.

      • chewoutloud

      Hi, Pat! For Jiffy and other pre-packaged cornbread mixes, I’d go ahead and follow the package instructions. You can add 1-2 TB honey to the mixture if you want the honey flavor, and just start testing for doneness 5 minutes prior to package suggestion 🙂

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