Honey Cornbread

This is cornbread sweetened with honey instead of sugar – it’s moist enough to eat by itself but not so sweet that it doesn’t work alongside chili or soup. The buttermilk keeps it from being crumbly.

June Arthurs
March 18, 2026
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Ingredients (16 pieces)

  • 1 3/4 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp Diamond Crystal kosher salt
  • 1 3/4 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1/2 cup honey

Preheat Oven to 400F and Prep Your Pan

Get your oven going to 400F.

Grab a 9×13 inch baking dish and grease the bottom and sides with butter or cooking spray.

You could also cut parchment paper to fit the bottom and just grease the sides – this makes it easier to get the first piece out.

Mix the Dry Ingredients

In a large mixing bowl, whisk together 1 3/4 cups cornmeal, 1 1/2 cups all-purpose flour, 1 Tbsp baking powder, 3/4 tsp baking soda, and 3/4 tsp salt until well combined.

Mix the Wet Ingredients

In a separate bowl, add 1 3/4 cups buttermilk, 1/2 cup melted butter, 3 eggs, and 1/2 cup honey.

Mix this really well until smooth – the honey tends to clump at first but just keep stirring.

Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients.

Stir until just combined and the dry flour streaks are gone.

The batter will have lumps and that’s fine – you don’t want to overmix cornbread or it gets tough.

Bake for ~20-25 Minutes

Pour the batter into your prepared pan and spread it out evenly.

Bake for ~20-25 minutes – you’re looking for golden-brown edges and a tester or toothpick inserted in the center should come out clean.

Let it cool in the pan for ~10-15 minutes before slicing; this makes it easier to cut clean pieces.

If you try to cut it right away it’ll just fall apart.

Honey Cornbread

This is cornbread sweetened with honey instead of sugar – it’s moist enough to eat by itself but not so sweet that it doesn’t work alongside chili or soup. The buttermilk keeps it from being crumbly.
prep time10 minutes
cook time25 minutes
resting or cooling time15 minutes
total time50 minutes
Print Recipe

Ingredients

Ingredients (16 pieces)

  • 1 3/4 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp Diamond Crystal kosher salt
  • 1 3/4 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1/2 cup honey

Instructions

  • Preheat oven to 400F and grease a 9×13 inch baking dish.
  • Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  • In a separate bowl, mix buttermilk, melted butter, eggs, and honey until smooth.
  • Pour wet ingredients into dry ingredients and stir until just combined with no dry streaks remaining.
  • Transfer batter to prepared pan and spread evenly.
  • Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  • Cool in pan for 10-15 minutes before slicing.

Notes

Do not overmix the batter or cornbread will become tough.