Say goodbye to dry, boring cornbread! Finally, cornbread that is soft, buttery, and moist. With a hint of honey baked right in the bread, this recipe is sure to be a hit.
I had never been a huge fan of cornbread. Often it was dry and not very flavorful. I’ve tried so many different mixes and never found one I loved. After a lot of recipe testing and trying various ratios of butter, vegetable oil, and sugar, I finally have a recipe that I love!! Good thing that everyone in my house loves cornbread because they had to eat a lot of it. But when I got two thumbs up from everyone and the cornbread disappeared in less than a day, I knew I had a winner of a recipe.
THE BEST CORNBREAD RECIPE:
After coming up with this recipe, I will never buy a cornbread mix again. It comes together so quickly, in just 10 minutes, with simple ingredients, and the taste is fantastic!
- Flour/cornmeal: Equal parts of flour and cornmeal ensure a good amount of cornmeal flavor. Too much flour can leave your cornbread flavorless and dry.
- Butter/oil: Why do I use both? Butter is used in baked goods to add flavor and some moisture (though not as much as oil). Oil is used in baked goods, especially in bread, to add loads of moisture, but it doesn’t add anything to the flavor. By using both, you get the rich flavor of the butter and the desired moisture from the oil.
- Honey: Honey and cornbread just go together like peanut butter and jelly or milk and cookies. Adding a little honey to the batter gives this cornbread a delicious yet subtle honey flavor.
- Eggs: Most cornbread recipes you’ll find use one egg. I have found that adding an extra egg gives this cornbread a little more lift, making the cornbread less dense and moister.
- Buttermilk: Buttermilk makes baked goods extra moist and adds so much flavor. Using regular milk just won’t yield the same delicious, moist result. **See more on buttermilk below
I’m sure we’ve all been there…You’re making a recipe that calls for buttermilk, and you just don’t have any. What do you do? Do you just scrap the recipe or just replace it with regular milk? No!
Buttermilk is required for this recipe. But if you don’t have any, you can make a buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for the moistest, richest texture, but you can use lower-fat or non-dairy milk in a pinch.
This cornbread pairs perfectly with my Slow Cooker Chili for a delicious, satisfying meal!
Homemade Honey Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup butter, melted
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 cup buttermilk* (see notes)
- Lower the oven rack to the lower 3rd of the oven to help prevent over-browning.
- Preheat the oven to 375°F. Grease and lightly flour a 9-inch square baking pan. Set aside.
- In a small mixing bowl, combine the flour, cornmeal, salt, baking soda, and baking powder. Set aside.
- In a medium bowl, combine the melted butter, vegetable oil, sugar, and honey. Stir until well combined. Add the eggs and the buttermilk and whisk until fully incorporated.
- With a wooden spoon or spatula, stir the dry ingredients into the wet ingredients. Do not over mix!
- Pour the batter into the prepared baking dish.Bake for 30-35 minutes. The cornbread is done when a knife inserted into the center comes out clean. **If the top is over-browning, lay a piece of tinfoil on top, shiny side up.
- Remove from the oven and allow to cool for 10 minutes before slicing and serving.