There’s a kind of magic that happens when cornbread comes out of the oven—warm, golden, and fragrant in a way that makes everyone wander into the kitchen “just to check on things.” The crackly top, the tender crumb, that subtle sweetness… it’s one of those simple, nostalgic foods that feels like home no matter when you serve it.
This Golden Honey Cornbread is exactly that kind of dish. The kind you set on the table and watch disappear faster than you planned. It’s become a staple in our house, not just because it’s easy, but because it carries a little sentiment with it. I grew up on skillet cornbread, the kind my mom would slide out of the oven with a puff of steam and a buttery aroma that meant dinner was finally ready. We’d hover close, trying to sneak the corner pieces while they were still hot.
Now when I bake it, I get that same cozy feeling—whether it’s next to a simmering pot of chili on a cold evening, served with BBQ on summer nights, or simply enjoyed warm with a drizzle of honey. This version hits that perfect balance: soft and moist inside, lightly crisp around the edges, and sweetened just enough to make each bite irresistible.
If you’re looking for a no-fuss, crowd-pleasing cornbread that tastes like comfort and sunshine in every slice, you’re in the right place. This one never lasts long.
Why You’ll Love This Cornbread
- Moist and Tender Crumb – Thanks to a blend of oil, butter, and milk, the cornbread stays soft without being dry or crumbly.
- Just the Right Sweetness – Honey and sugar balance out the cornmeal without overpowering it. If you love a sweeter cornbread, this one hits the mark.
- Golden Crust – Preheating the pan with butter gives you that irresistible crispy edge that makes each bite extra special.
- Quick and Easy – With just a few pantry staples, you can have this ready in under 40 minutes.
- Versatile – Dress it up with jalapeños and cheese for a spicy kick, or keep it classic to serve alongside your favorite main dishes.
- Crowd Pleaser – Whether it’s a holiday table, potluck, or backyard BBQ, cornbread always gets compliments.
Ingredient Breakdown
Here’s what you’ll need for this recipe and why each ingredient matters:
- Cornmeal – The heart of cornbread. It gives the bread its classic texture and slightly nutty flavor. Yellow cornmeal works best here, but white will do in a pinch.
- All-Purpose Flour – Balances out the cornmeal, giving structure and softness to the crumb.
- Sugar – Adds sweetness and enhances the golden crust. If you prefer a less sweet version, you can reduce the amount.
- Baking Powder – Ensures the bread rises properly and stays fluffy.
- Salt – Enhances flavor and balances the sweetness.
- Coconut Oil – Provides moisture and tenderness. Neutral oils like canola or vegetable also work best.
- Melted Butter – Infuses richness and that irresistible buttery flavor.
- Honey – Adds natural sweetness and a touch of floral depth.
- Eggs – Bind everything together and give structure.
- Milk – Keeps the batter smooth and the bread moist. Whole milk adds the best richness, but 2% works too.
Instructions
- Step 1: Combine all dry ingredients into a large bowl and whisk thoroughly.
- Step 2: Add all wet ingredients to dry ingredients and whisk until smooth.
- Step 3: Pour batter into a greased 9X9 pan.
- Step 4: Bake in the over at 350 degrees for 35 minutes. The top should be golden and toothpick should come out clean when tested.
Step-by-Step Tips
- Preheat Your Oven Properly – Set it to 350°F (175°C) and don’t rush this step. A fully heated oven is key for even baking.
- Grease and Preheat the Pan – Lightly grease your 8-inch baking pan (or cast-iron skillet). For an extra golden crust, let 1–2 tablespoons of butter melt in the pan as it preheats. This trick gives you those perfectly crisp edges.
- Mix Dry Ingredients Together First – In one bowl, whisk the cornmeal, flour, sugar, baking powder, and salt. Mixing the dry ingredients separately prevents clumps and ensures the leavening is evenly distributed.
- Combine Wet Ingredients Separately – In another bowl, whisk the oil, melted butter, honey, eggs, and milk until smooth.
- Don’t Overmix – When you pour the wet mixture into the dry, stir until just combined. Overmixing leads to dense, tough cornbread.
- Bake Until Golden – Pour the batter into your prepared pan and bake for 35-40 minutes. The top should be golden, and a toothpick inserted in the center should come out clean.
- Cool Before Slicing – Let the cornbread rest for 10 minutes before cutting. This allows it to set and keeps slices neat.
Variations
This recipe is wonderfully flexible. Here are a few ways to switch it up:
Spicy Kick
- Stir in 1 cup shredded sharp cheddar cheese.
- Add 1–2 finely chopped jalapeños (remove seeds for less heat).
Savory Twist
- Fold in ½ cup cooked, crumbled bacon.
- Mix in 2–3 chopped green onions for a fresh bite.
Sweet Touch
- Add a handful of blueberries for a summer spin.
- Sprinkle the top with cinnamon sugar before baking for a dessert-style cornbread.
Serving Suggestions
Cornbread is one of those sides that works year-round. Here are some of my favorite pairings:
- With Chili – A classic combination. The sweetness of the cornbread balances the spice of chili beautifully.
- Alongside BBQ – Ribs, pulled pork, or brisket all love a slice of cornbread on the side.
- With Soup or Stew – Perfect for soaking up broth on a cold day.
- Holiday Tables – A basket of warm cornbread is a welcome addition to Thanksgiving or Easter.
- For Breakfast – Toast a slice, spread with butter and honey, and serve with scrambled eggs.
Storage
Room Temperature – Wrap the cornbread tightly in plastic wrap, foil, or place in an airtight container. It stays fresh for up to 2 days.
Refrigerator – Store up to 5 days, but bring to room temp before serving for best flavor.
Freezer – Wrap slices individually and freeze up to 3 months. Thaw at room temperature before eating.
Pro Tip: Reheat slices in the oven or air fryer for a few minutes to revive that just-baked texture.
FAQ
Can I make this cornbread ahead of time?Yes! Cornbread stays moist and tender for 1–2 days at room temperature. For the best texture, bake it the day you plan to serve it, then warm individual slices in the oven or microwave before eating.What type of cornmeal works best?Use medium-grind yellow cornmeal for the perfect texture—lightly gritty, soft, and golden. Fine-grind makes the crumb more cake-like, while coarse-grind makes it crumbly.Can I make this cornbread without honey?Absolutely. Replace the honey with an equal amount of sugar or maple syrup. Maple syrup will make it slightly softer and add a deeper, caramel-like flavor.How do I get crisp edges like skillet cornbread?Preheat your skillet with a tablespoon of butter or oil before adding the batter. A hot pan instantly sears the edges and gives that classic Southern crispness.Can I bake this in a different pan?Yes! This recipe works in:
an 8×8 baking disha 9-inch cast iron skilleta muffin tin (reduce bake time to 12–15 minutes)
it was overbakedyour oven runs hotyou used coarse cornmealor the batter sat too long before baking
diced jalapeñosshredded cheesecorn kernelscooked bacongreen chiles
Yes! Reduce the sugar to ⅓ cup and omit the honey for a more savory version.
Can I double this recipe?
Absolutely. Bake in a 9×13-inch pan and add about 5–10 extra minutes to the bake time. Check with a toothpick to make sure it’s done.
Can I use a cast-iron skillet instead of a baking pan?
Yes, and I recommend it! Cast iron creates an amazing crust and retains heat beautifully.
Can I use buttermilk instead of milk?
Yes, buttermilk adds a nice tang and makes the crumb extra tender. Swap it in at the same measurement.
Why This Recipe Works
Balanced Ingredients – A mix of cornmeal and flour creates the perfect texture: hearty but not dry.
Moisture from Oil + Butter – Oil keeps it soft, while butter adds flavor. Using both is key.
Honey for Depth – Sugar sweetens, but honey adds complexity. Together they create a rounded flavor.
Hot Pan Method – Preheating the pan with butter ensures a golden, crispy crust without overbaking the inside.
Simple Steps – No special equipment or techniques—just whisk, pour, and bake.
Final Thoughts
Cornbread has this wonderful way of making even the simplest meal feel a little more thoughtful, a little more comforting. This Golden Honey Cornbread is one of those recipes that proves you don’t need anything fancy to create something truly memorable. It’s all about the warmth, the aroma, and that first buttery bite.
Whether you’re serving it with a pot of chili on a cold night, alongside smoky BBQ in the summer, or just enjoying a warm slice with a drizzle of honey, this cornbread fits right in. It’s dependable, crowd-pleasing, and the kind of recipe that becomes a quiet staple in your kitchen.
I hope this version finds a place at your table—shared with people you love, passed around warm, and enjoyed without hesitation. Here’s to simple comfort, golden edges, and all the cozy meals ahead.
Golden Honey Cornbread
Ingredients
Equipment
Method
- Preheat your oven to 350° (175°C). Lightly grease and 8-inch square baking pan and set aside.
- Mix the dry wet ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- Combine the wet ingredients: In a separate bowl, whisk together the oil, melted butter, honey, eggs, and milk until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix.
- Pour and bake: Pour the batter evenly into the prepared pan. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool slightly and serve: Let cool for 5–10 minutes before slicing into squares. Serve warm with butter, honey, or your favorite chili
Notes
It gives that classic lightly gritty crumb without being dry or coarse. Fine cornmeal will make your cornbread more cake-like. • Don’t overmix the batter.
A few small lumps are totally fine. Overmixing leads to tough, dense cornbread. • For crisp edges, use a hot skillet.
If baking in cast iron, melt a tablespoon of butter or oil in the skillet while the oven preheats, then pour the batter into the hot pan. • Honey can be swapped if needed.
Maple syrup will make the crumb extra soft. Sugar works too—use ¼ cup granulated sugar for every ¼ cup honey. • Check doneness early.
Every oven is different. Start checking around the 18–20 minute mark so the cornbread stays moist instead of drying out. • Add-ins should stay under 1 cup total.
Shredded cheese, jalapeños, corn kernels, bacon, or green chiles all work well—just don’t overload the batter.
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Pairing
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