I couldn’t love this Sweet Honey Cornbread Recipe more. It has the perfect texture, it’s simple to make and naturally sweetened with raw honey. It makes a 9×13 baking dish, so there is plenty to enjoy.
We eat cornbread all of the time, but I have never had a cornbread recipe on my blog. Well, that changes today!
I have made cornbread from scratch before, but I will admit that I typically reach for the box of Jiffy mix. In my mind, it was always just easier. Then I found this recipe, and my mind has been forever changed.
Not only is it simple to make, but it’s also perfectly sweetened, just the way I like it.
I know that there are gobs of cornbread recipes out there. Some packed with creamed corn, some with jalapenos, some with sausage or bacon, and even different kinds of fruits and nuts. I for one have never been much into all of the “fluff.” Just the warm piece of cornbread and a drizzling of maple syrup and I am happy.
Growing up, we never ate cornbread. I don’t know why? My mom just never made it. So, it wasn’t until I met my husband that I began to enjoy it.
His way to eat it was with the maple syrup, and it’s pretty much what I learned from the beginning, and it stuck.
Sweet Cornbread Recipe
In my mind, cornbread is meant to be sweet, and I know you won’t all agree with me, and that’s okay. I’m from Nebraska, not the deep South, so I can use that as my excuse.
Most southerners scoff at putting sugar in cornbread, and they say it has no place there. So, I am partly okay here, right? No sugar, just good raw honey to sweeten the deal a little bit.
I do however enjoy this Cheesy Cornbread Drop Biscuits, they are a little bit savory – I bet you’d like them, too.
Today is one of my favorite days of the season, it’s Freaky Friday! No, not that movie with Jami Lee Curtis, but a good old fashioned blog hop with some of my favorite foodies and friends.
Freaky Friday is a group that I coordinate 5 times per year. A group of us bloggers get together and we are secretly assigned one another blogs to cook/bake from, then on one certain Friday, we all reveal our recipes at the very same time, and get to see who had our blog and what they chose to make. It’s always fun to see what the person assigned to you selected, and to get to hop through from blog to blog and see what everyone made.
For our readers, they get the opportunity to find a collection of seasonly-themed recipes, in this case, Fall themed, all in one place. It’s also a great way to find new recipes and blogs to follow. So I hope that you enjoy it!
For this round, I am fortunate to be able to share two bloggers with you! I have one post for Instant Pot Chicken & Rice Soup that I made from Or Whatever You Do, and I have this Honey Cornbread Recipe to share from The Speckled Palate!
Why did I get two blogs? Well, it’s simple, I am helping one of our bloggers out who needed it. She needed to take a little time off for health reasons, and I “hopped in” to take over this recipe for her. Please keep this amazing woman in your prayers for me, won’t you?
The Speckled Palate
I have had the pleasure of baking from Erin’s blog, The Speckled Palate, in the past, and let me tell you, trying to decide on just what to make always takes me forever to decide!
Erin and I have a lot in common. We have both been around the blogosphere for a long time, we both love to entertain and we both love to cook and bake. I think if we ever had the chance, she and I could throw one amazing party!
When I first started browsing the blog looking for my fall recipe, I typed in “pumpkin” and immediately added her Chocolate Chip Pumpkin Bread to my must bake list, and her Pumpkin Spice Mule to my must drink list!
I thought I had my mind made up with her Spicy Sausage and Ground Turkey Pasta Sauce when I saw her recipe for Honey Cornbread. I was making chili that night and it just worked!
Erin has two little girls and lives in Texas with them, her husband and her “speckled palate” dog, Lucy.
One would think the name Speckled Palate for a food blog would be obvious. “Palate” as a play on taste buds, right? Nope, it’s actually named after the roof of her dog’s mouth. How clever is that?! If you have gotten to know me at all, you know how much I love my dogs, and dog people are my people.
Erin is such a delight, and she is so much fun to follow. She has amazing recipes, her photos are gorgeous, and you get to see the “day in the life” of her and her kiddos.
How to make cornbread from scratch
Like I mentioned, for years I just grabbed the box of Jiffy cornbread mix, thinking that making homemade cornbread was difficult or something. It’s so not hard to make.
In fact, the ingredients are all super simple, and you might have them in your pantry right now!
Here is what you need to make the best cornbread recipe:
Ingredients in Homemade Honey Cornbread
- yellow cornmeal
- all-purpose flour
- baking powder
- sea salt
- raw honey
Begin by whisking together yellow cornmeal, flour, baking powder and salt. In another bowl, whisk together egg, honey, butter and milk. Pour the wet ingredients into the dry and mix until combined. Spread into a prepared 9×13 baking dish.
Bake until golden brown.
You will find the full printable recipe at the bottom of this post.
How to keep cornbread from falling apart
A lot of people struggle with their cornbread becoming too crumbly. There are a few reasons this could happen.
Too much cornmeal. Adding too much cornmeal can cause your cornbread to crumble. Make sure you are adding enough all-purpose flour to bond your bread together.
Don’t overbake your bread. Pull your cornbread from the oven when it becomes a golden brown, do the toothpick test and make sure it’s cooked in the middle though!
Don’t over mix your batter. Stir the wet ingredients into the dry and once it’s incorporated, stop. Don’t beat it like a cake mix, it’s okay for the batter to be lumpy.
Oh, and the cornbread went so well with our chili that night. I love my Three Bean Chili Recipe – super easy and super tasty!
Love it? Pin it!
Don’t forget where you found this delicious honey cornbread recipe! Pin it to your favorite Pinterest recipe board before you go!
Take a look at all of our 2020 Freaky Friday Fall Edition Recipes:
- An Affair from the Heart – Instant Pot Chicken & Rice Soup
- An Affair from the Heart – Honey Corn Bread
- Aunt Bee’s Recipes – Pecan Pie Cheesecake Bars
- Devour Dinner – Instant Pot French Onion Meatballs
- House of Nash Eats – Slow Cooker Crack Chicken
- Lemoine Family Kitchen – Turkey Cranberry Sliders
- Life Currents – Cheesy Shrimp Dip
- Life, Love & Good Food – Lemon Garlic Smashed Potatoes
- Or Whatever You Do – Traeger Grilled Parmesan Halibut
- Sugar Dish Me – Whipped Shortbread Cookies
- Take Two Tapas – Pork Tenderloin Sliders
- The Foodie Affair – Easy Greek Style Cauliflower Rice Salad
- The Speckled Palate – Upside Down Cranberry Cake
- West Via Midwest – Hawaiian Pulled Pork (Kalua Pork Recipe)
Let’s get to the recipe, shall we?
- 1 cup yellow cornmeal
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup honey
- 1 large egg
- 4 teaspoons unsalted butter, melted
- 1 cup milk
- Preheat the oven to 400°F. Spray a 9x13” baking dish with nonstick cooking spray. Or brush the dish with butter.
- In a large bowl, whisk together: cornmeal, flour, baking powder and salt.
- In a smaller bowl, whisk together: honey, egg, melted butter and milk.
- Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Mix together until combined.
- Pour the batter into the prepared baking dish, and smooth out the top.
- Bake for 15-20 minutes, or until the top is a light golden brown, and a toothpick inserted in the center comes out clean.
- Enjoy! We love it nice and warm out of the oven with a little more honey or maple syrup on top!
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Amount Per Serving: Calories: 117Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 152mgCarbohydrates: 23gFiber: 1gSugar: 9gProtein: 3g
Nutrition isn't guaranteed accurate,