Even if you don’t consider yourself a baker, this Honey Cornbread Recipe comes out sweet and tender every time—perfect for chilis!
I even serve honey cornbread as dessert. With all that honey, it goes down well with a hot cup of coffee—decaf if you get the jitters like me. I just dust the cornbread with cinnamon and powdered sugar. Suddenly, you’ve got a “cake.” Most of the time, though, I’m going classic, serving a warm slice with a spicy bowl of chili. I’m a sucker for that sweet-and-savory contrast.
The biggest win for this novice baker is that cornbread is easy with basic ingredients and a short bake time. Low-effort recipes that taste like you should open your own bakery are a win for me. So if I can pull this off on a weeknight, you’re fine.
Whether you enjoy it with your chili or on its own, this honey cornbread comes together in no time. I usually whip it up while my chili simmers. It reheats well, too, so feel free to make enough for leftovers!
Don’t overmix
Cornbread is easy to make, but when I was a newbie, mine kept coming out too chewy and dense. Why? Well, I tend to overmix. Thanks to my wife, who’s an excellent baker, I’ve learned to avoid this trap. Overmixing is a problem, particularly when the recipe calls for all-purpose flour as this one does. When the wet and dry ingredients meet, stirring too much develops gluten, which is fine for some recipes. For cornbread, though, you want to mix just until the dry ingredients disappear. Don’t be like me and worry about all those lumps in the mix—a few lumps are totally fine. Trust me.
How do I store leftovers?
After your cornbread cools, store it in an airtight container for up to 2 days. You can also refrigerate it for up to 5 days, but I find that the fridge dries up the texture. Freezing also works as long as you wrap it tightly. I usually wrap it in plastic, then store it in a freezer-safe bag—it should be good for up to 3 months.
Serving suggestions
Honey cornbread tastes best next to something hearty, brothy, or spicy. The obvious pick is Chili, everything from this unique Chocolate Chili Recipe to Slow-Cooker Buffalo Chicken Chili With Blue Cheese Sour Cream. Really, any chili will do. It’s equally delicious with this mildly spicy Chicken Taco Soup or even a basic Beef Stew.
Honey Cornbread Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 cup yellow cornmeal
- 3/4 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 large egg
- 1 cup milk
- 5 tablespoons vegetable oil
- 4 1/2 tablespoons honey plus more for drizzling
- Unsalted butter for serving (optional)
Instructions
- Preheat your oven to 400°F.
- Grease a 9×9-inch baking pan with nonstick spray or butter.
- In a large bowl, stir together the flour, sugar, cornmeal, salt, and baking powder.
- In another bowl, whisk the egg, milk, vegetable oil, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before cutting. Serve with butter and extra honey if desired.
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