Honey Cornbread Recipe
- By Amy Dong
- Updated Oct. 7, 2026
My favorite cornbread is deliciously unique, as it is a sweet honey version and browns beautifully in a cast iron skillet. This honey cornbread recipe takes about 40-minutes, is super moist, with a golden exterior. It is absolutely perfect with hearty chili, stews, or barbecue meals.
In This Article
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Amy’s Notes
This specific sweet honey cornbread is one that my family can never get enough of. Whether we’re hosting a game-day get-together or just pulling together a weeknight dinner, this skillet cornbread disappears in minutes. Here’s why:
- Quick and Easy: Goes from mixing bowl to oven in about 10 minutes.
- Moist and Tender: Made with real honey and vanilla extract so every bite stays super moist and never dry.
- Freezer Friendly: Bake ahead, slice, and freeze for quick weeknight meal prep.
Pair it with Chunky Homestyle Chili, White Chicken Chili or Baked BBQ Ribs for a complete meal.
Key Recipe Ingredients
- Yellow Cornmeal: Gives the cornbread its classic golden color and signature gritty crunch.
- All-Purpose Flour: Balances out the cornmeal texture so the bread stays tender rather than crumbly.
- Real Honey & Granulated Sugar: The combination provides rich depth and natural sweetness without overpowering the bread.
- Whole Milk & Room Temp Eggs: Keep the batter smooth and help create a tender crumb.
- Melted Salted Butter: Adds rich flavor and creates those delicious crisp edges in the hot skillet.
- Vanilla Extract: Perfectly rounds out the sweet honey flavor.
Substitutions and Variations
- Honey Butter Glaze: Brush an extra tablespoon of melted butter mixed with honey over the top the minute it comes out of the oven.
- Add Sweet Corn: Fold in ½ cup drained whole-kernel corn or thawed sweet corn for extra texture.
- Add Bacon: Fold in 1/4 cup of cooked, crumbled bacon into the batter.
- Jalapeño Cheddar: Add ½ cup of shredded cheddar cheese and 1 finely diced jalapeño for a sweet-and-spicy kick.
- Gluten-Free Swap: Sub the all-purpose flour 1:1 with a cup-for-cup gluten-free baking flour blend.
Step-by-Step Recipe Instructions
- Combine dry ingredients in a bowl and whisk.
- In a different bowl, combine the wet ingredients and whisk.
- Fold the two bowls of ingredients together, but do not overmix.
- Pour the cornbread batter into a greased skillet.
Lastly, bake until golden brown around the edges and toothpick inserted in the center comes out with a few tender crumbs attached.
→ For full list of ingredients and instructions, see recipe card below.
How to Store
- Storage: Keep leftover cornbread in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap individual cooled slices tightly in plastic wrap, then store in a freezer bag for up to 3 months. Thaw on the counter or warm gently in the microwave for 15 seconds.
Watch Me Make This Recipe
Honey Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 1 teaspoon table salt
- 1 cup whole milk
- 2 large eggs, room temp
- 6 tablespoons salted butter, melted
- ⅓ cup real honey
- 2 teaspoons vanilla extract
- additional butter for drizzling or serving
Instructions
- 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.
- Use rubber spatula to 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; actual 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 few tender crumbs attached to it. Do not bake until toothpick comes out completely clean, as that may 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.
Equipment
Notes
- For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.
- If you bake until toothpick comes out completely clean, cornbread will likely be over-done and dry.
- Feel free to add 1/2 cup of drained sweet corn kernels if you’d like.
- Storage: Keep leftover cornbread in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap individual cooled slices tightly in plastic wrap, followed by foil. Store in a freezer bag for up to 3 months. Thaw on the counter or warm gently in the microwave for 15 seconds.
- Pair a warm slice with our Black Bean Chili or these popular Oven Baked BBQ Ribs for a complete meal.
Nutrition (per serving)
What to Serve With Honey Cornbread
Chili or Barbecue
- How about no-fail, crowd-pleasing Chunky Chili to go with the cornbread?
- Anytime we have sweet cornbread, BBQ Baked Ribs are a perfect match.
Frequently Asked Questions
Yes. An 8×8-inch square metal or glass baking pan works great. Watch the bake time, as glass may need a couple of extra minutes.
Cornbread dries out quickly if overbaked. Start testing for doneness at the 20-minute mark with a toothpick. You want a few moist crumbs attached, so don’t wait until the toothpick comes out completely clean.
Definitely. Line a 12-cup muffin tin and bake at 375°F for 13 to 15 minutes, until a toothpick inserted in the center comes out with tender crumbs attached. Try my Honey Cornbread Muffins to see what you think.
Yes. Buttermilk adds a subtle, pleasant tangy flavor that balances the sweetness of the honey really well.
Wrap individual slices in a damp paper towel and microwave for 10 to 15 seconds, or warm them in a 350°F oven for 5 minutes wrapped in foil.
Absolutely. Let the cornbread cool completely, slice it into portions, wrap each slice tightly in plastic wrap, and store in a freezer-safe bag for up to 3 months.
More to Cook and Eat
- Easy Pumpkin Cornbread: A savory cornbread recipe baked in a screaming hot skillet for maximum crispiness.
- Sweet Creamed Corn Casserole: A crowd-pleasing holiday side dish that comes together in one bowl.
- Jalapeño Popper Dip: Perfect for when you want a little extra kick.
- Cheddar Bay Biscuits: Delicious biscuits to pair with any meal.