Homemade Honey Cornbread
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.
Servings 9 servings
Ingredients
- 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)
Instructions
- 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.
Notes
Buttermilk: 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.