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Honey Cornbread

Honey cornbread with a tender, golden crumb—baked in an 8x8 pan and brushed with a honey-and-butter topping for a glossy finish. Made with cornmeal, whole milk, eggs, and honey so each slice stays moist and lightly sweet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sugar
Wet ingredients and topping
  • 1 cup whole milk
  • 2 large eggs
  • 0.33 cup honey
  • 0.5 cup butter, melted
  • 2 tbsp honey
  • 2 tbsp soft butter

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 400F, then grease an 8x8-inch baking pan so the cornbread releases cleanly.
Mix dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until the mixture looks evenly combined.
Mix wet ingredients and combine
  1. Whisk whole milk, large eggs, honey, and melted butter until smooth, then stir into the dry ingredients just until combined—stop when no dry pockets remain.
Bake
  1. Pour the batter into the greased pan and bake for 20-25 minutes at 400F until golden and a toothpick comes out clean.
Honey-butter topping
  1. Mix honey and soft butter, then brush over the warm cornbread before slicing so it melts and shines on top.

Notes

For the best texture, stir the batter only until the dry ingredients disappear—overmixing can make the crumb tough. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. If you want a lighter option, replace whole milk with buttermilk (or a 1:1 mix of milk and lemon juice) for a similar tenderness and tang.