Golden Honey-Butter Cornbread

Thick and spongy sweet cornbread with the fluff of a cake and texture of cornmeal.

This Golden Honey-Butter Cornbread blends traditional flavors with the perfect touch of sweetness and moist texture. Made with yellow cornmeal, flour, sugar, baking powder, and salt, the dry ingredients are mixed with a rich blend of vegetable oil, melted butter, honey, eggs, and milk, creating a smooth batter. Baked in a greased 10×7 inch dish at 350°F until golden brown, this cornbread is a warm, slightly sweet treat that’s perfect as a side or on its own.

Servings

8-12

Prep Time

15 minutes

Bake Time

35 minutes

Total Time

50 minutes

Fresh
2 eggs, beaten
1 1/4 cups whole milk
4 tablespoons salted butter, melted (refrigerated but considered fresh for baking)

Pantry
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup white granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons honey

Preparation

  • Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk the eggs, milk, melted butter, vegetable oil, and honey until smooth and fully combined.

Cooking

  • Gradually pour the wet mixture into the dry ingredients.
  • Stir gently until just combined, keeping the batter slightly lumpy and avoiding overmixing.
  • Pour the batter evenly into the prepared baking dish.
  • Bake for 30–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Serving

  • Let the cornbread cool for 5–10 minutes before slicing.
  • Cut into squares and serve warm.
  • Add extra butter or a drizzle of honey if desired.