Description
Easy homemade cornbread with simple ingredients, perfectly moist and tender with a sweet and savory balance of honey and butter. A family favorite that’s quick to make and delicious warm.
Ingredients
- 1 cup (120g) medium grind cornmeal
- 1 cup (120g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ¼ cup (85g) honey
- 6 tablespoons (85g) unsalted butter, melted + extra for serving
- 1 cup (240ml) whole milk or 2%
- 1 large egg
- Optional add-ins:
- 1–2 jalapeños, finely diced and sautéed
- ½ cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C). If using a cast iron skillet, place it in the oven while it preheats. If using a baking pan, grease it well with butter.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined.
- In a separate bowl, whisk the egg, then add the milk, melted butter, and honey. Stir until smooth, ensuring the melted butter is warm but not hot.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula or spoon until just combined. If using cheese or jalapeños, fold them in now. Do not overmix.
- If using a preheated cast iron skillet, carefully remove it from the oven and pour the batter in. Otherwise, pour the batter into the greased pan.
- Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- While still warm, brush the top generously with melted butter and drizzle with honey. Slice and serve warm.
Notes
Preheat the pan for crispy edges, do not overmix the batter to avoid toughness, use fresh baking powder for best rise, warm honey if crystallized, and always grease your pan well. Optional add-ins like jalapeños or cheddar cheese add flavor and texture. For a tangy twist, substitute ¼ cup milk with buttermilk. Store leftovers wrapped tightly at room temperature for 2 days or refrigerated for up to 5 days. Reheat gently or toast slices for best results.
- Prep Time: 12 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/9th of th
- Calories: 210
- Sugar: 8
- Sodium: 220
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 28
- Protein: 4
Keywords: honey butter cornbread, easy cornbread recipe, homemade cornbread, southern cornbread, sweet cornbread, quick cornbread, family favorite cornbread