If you’re a fan of slightly sweet and perfectly moist cornbread, you will love this honey cornbread recipe. Make it for your chili, soup recipes, backyard barbecues and holiday sides.
I can never turn down a piece of cornbread. If we’re having chili, my go-to side is most definitely going to be a piece of cornbread to go with it.
I grew up on Jiffy cornbread (who didn’t?!) but it’s quite simple to make cornbread at home. Just grab your pantry and fridge staples, some cornmeal and I bet you have everything you need.
This recipe is actually an adaptation of my cottage cheese cornbread recipe that I shared over on my Instagram! That one is delicious too if you’re looking for another option.
Main Ingredients
- Cornmeal – this recipe was made with generic corn meal. If using something like Bob’s Red Mill (medium grind) you may find the cornbread has a little more texture to it.
- Flour – for best results, use a combination of whole wheat flour with all-purpose flour, or white whole wheat flour.
- Honey and sugar – just 1/4 cup each is all you need here. Tip: spray your 1/4 cup measuring cup with oil before adding honey, and it will slide right out.
- Egg – 1 large egg is perfect for this recipe.
- Butter – adds moisture and buttery flavor. Oil can be subbed if needed.
- Greek yogurt – or use Skyr. Using full-fat will give this cornbread a richer texture, but 0% fat free yogurt is fine too. Make sure to use plain greek yogurt (not vanilla).
- Buttermilk – I make a “homemade” buttermilk but adding a little bit of vinegar to some milk. I happened to use soymilk because it’s what I had on hand, but most milk types will work here as long as you add the vinegar to it. Make the buttermilk mixture first and allow it to rest while you gather your other ingredients.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Process
Here are the step-by-step instructions with pictures to follow. This recipe is really simple. First you mix the dry ingredients together in one bowl, then the wet ingredients (except the buttermilk) and then slowly combine everything at the end.
How to Tell When Cornbread is Done
The best method for checking to make sure your cornbread is fully baked is to use the toothpick test. Insert a wooden toothpick into the center of your bread – if no wet batter comes up (or you have a clean toothpick), the cornbread is done. You’ll also notice on this recipe the edges should get golden and lightly start to crack on the top.
Mix-ins for Honey Cornbread
This honey cornbread recipe is a great base for adding in additional mix-ins:
- Diced jalapeños
- Freshly shredded sharp cheddar cheese
- Cooked corn
Use any or all of the above!
Serving and Pairings for Cornbread
Cornbread is the perfect side for so many occasions!
- Warmer weather: backyard barbecues.
- Colder weather: chili and soups.
- Holidays: the perfect Thanksgiving side!
If you make this honey cornbread recipe, leave a comment and review in the comments below! I love hearing from you and it helps others find the recipe too! Xx Ashley
Honey Cornbread Recipe
Ingredients
- ¾ cup milk , or sub regular buttermilk
- ½ tablespoon vinegar
- 1 cup white whole wheat flour, 125g
- 1 cup cornmeal, fine grind preferred (160g)
- ¼ cup granulated sugar, 50g
- 2 teaspoons baking powder
- ½ teaspoon soda
- ¼ teaspoon fine sea salt
- ⅔ cup plain greek yogurt, 170g, room temperature
- 1 large egg, room temperature
- ¼ cup honey
- 5 tablespoon unsalted butter, melted and cooled
Instructions
- Preheat oven to 375ºF and line 8×8 or 9×9 metal pan with parchment paper; set aside.
- Make buttermilk by combining milk and vinegar in a glass measuring cup; set aside.
- Mix dry ingredients: Combine flour, cornmeal, sugar, baking powder, baking soda, baking powder and salt in medium bowl and set aside.
- Mix wet ingredients: In a large bowl add greek yogurt, egg, honey, and butter. Whisk until evenly combined.
- Combine: Add about half of the flour mixture to bowl of dry ingredients; stir a few times then alternate adding buttermilk with remaining flour. Stir until just combined and no spots of dry flour remain.
- Bake: Pour batter into prepared pan and bake for 22-25 minutes, or until inserted toothpick comes out clean (no wet batter). And edges start to brown.
- Allow to cool for 15 minutes before slicing into.
Nutrition Information
Storing
Room Temperature: Store in an airtight container for 1-2 days at room temperature.
Refrigerator: Store in the fridge in an airtight container, best used within 5 days.
Freezer: Store in a freezer-safe bag, air squeezed out, and label to use within 3 months. Thaw at room temperature then store in fridge if needed.
Recipe FAQs
How do I make cornbread gluten-free?
While I haven’t tested this recipe yet, I imagine using a 1:1 gluten-free baking flour would work (one with xanthan gum included).
Can I make this cornbread dairy-free?
I have not tested this cornbread with dairy-free ingredients, but you should be able to sub in plant-based greek yogurt and plant-based butter. Use soy milk, or another dairy-free milk alternative, as listed in the recipe card.
Can I freeze cornbread?
Yes, cornbread freezes well! Just wrap tightly in plastic and store in an airtight container. Thaw in fridge, then heat to serve.
Can I make cornbread into muffins?
Can I use all-purpose flour instead of whole wheat flour?
Yes – you can sub regular all-purpose flour. Just add 2 additional tablespoons to your bowl of dry ingredients.
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