There’s something comforting about a warm slice of cornbread fresh out of the oven. The crackly top, the soft golden crumb, and just the right touch of sweetness—it’s one of those simple joys that brings everyone to the table.
This Golden Honey Cornbread has quickly become a family favorite in our home, and once you try it, I think you’ll feel the same way. For me, cornbread isn’t just a side dish—it’s a memory. I remember my mom pulling a skillet out of the oven, steam rising as the buttery aroma filled the kitchen. We’d gather around, butter knives ready, impatient for that first slice. Even today, whenever I bake a batch, it feels like a small celebration—whether it’s alongside a pot of chili on a cool evening or paired with grilled ribs on a sunny afternoon.
This recipe strikes the perfect balance: moist and tender inside, slightly crisp around the edges, and kissed with honey for just the right amount of sweetness. It’s the kind of bread that disappears fast, with people sneaking back for seconds (and thirds).
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
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 a way of turning a simple meal into something special. This Golden Honey Cornbread is proof that comfort food doesn’t have to be complicated. With its golden crust, tender crumb, and touch of sweetness, it’s the kind of recipe you’ll come back to again and again.
Bake it for your next family dinner, holiday meal, or casual cookout, and watch how quickly it disappears. And don’t be surprised if people ask you for the recipe—it’s just that good.
Whether you enjoy it plain, jazzed up with cheese and jalapeños, or crumbled into a bowl of chili, this cornbread is warm, welcoming, and undeniably satisfying. From my kitchen to yours, I hope it brings as much joy to your table as it has to mine.
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
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Pairing
These are my favorite dishes to serve with [this recipe]:
