This delightful sweet honey cornbread exudes a rich, moist crumb with a perfectly crispy cast iron finish. Its blend of cornmeal and buttermilk creates a tender bite, elevated by balanced notes of honey and sugar. Perfect with chili, it represents a heartwarming homemade indulgence crafted with simplicity and irresistible charm.
I recently tried making my Sweet and Moist Honey Cornbread and it ended up being the best thing I’ve made in a long time. I started by mixing 1 cup all-purpose flour, 1 cup yellow cornmeal, and 1/4 cup granulated sugar with 2 teaspoons of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Then i whisked together 2 large eggs, 1 cup buttermilk, 1/4 cup vegetable oil, and 1/3 cup honey. The batter came together really smoothly which makes me believe this recipe will work out perfect everytime.
What i love the most is how moist it stays from the vegetable oil and the sweetness i get every bite thanks to the honey and sugar mix. I bake it in a hot cast iron skillet to get that crispy edge thats perfect for dunking in a bowl of chili.
Its my all-time favorite recipe when i want some homemade goodness thats not too dry.
Why I Like this Recipe
I like this recipe for so many reasons. First, the texture is just perfect cuz the oil and buttermilk make it super moist so you never get that dry, crumbly feeling you sometimes get with cornbread. Second, I love the extra sweetness from both the sugar and the honey which makes it taste like a treat every time I take a bite. Third, using a hot cast iron skillet gives it a crispy edge that I can’t get enough of; it’s like the best of both worlds with a soft inside and crunchy outside. And lastly, it’s really fun and simple to make so I feel like a cooking champ when I whip it up for family and friends.
Ingredients
- All-purpose flour gives the base body and provides carbs and some protein needed for structure.
- Yellow cornmeal adds a coarse texture and unique flavour thats signature to traditional cornbread.
- Granulated sugar brings a light, sweet taste balancing the savory elements of the recipe.
- Eggs enrich the batter, offering protein and helping bind the other ingredients together.
- Buttermilk ensures the bread turns out moist and enhances the flavour with tangy notes.
- Vegetable oil helps in keeping the texture tender and moist for a soft crumb.
- Honey sweetens the cornbread naturally and infuses a rich, smooth flavor profile.
Ingredient Quantities
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/3 cup honey
How to Make this
1. Preheat your oven to 400°F and put a cast iron skillet in there to heat up while you get started.
2. In a large bowl, combine 1 cup flour, 1 cup cornmeal, 1/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In another bowl, beat 2 large eggs then stir in 1 cup buttermilk, 1/4 cup vegetable oil, and 1/3 cup honey.
4. Slowly pour the wet ingredients into the dry ingredients and stir until everything is just combined. Don’t overmix or your cornbread might turn out tough.
5. Once your skillet is hot, carefully take it out of the oven and grease it lightly (if it’s not already well seasoned).
6. Pour the batter into the hot skillet, spreading it evenly.
7. Place the skillet back in the oven and bake for about 20-25 minutes.
8. Check if the cornbread is done by inserting a toothpick; if it comes out clean, it’s ready.
9. Remove the skillet from the oven and let the cornbread cool for a few minutes before cutting into it and serving. Enjoy!
Equipment Needed
1. Oven
2. Cast iron skillet
3. Large mixing bowl for the dry ingredients
4. Another bowl for the wet ingredients
5. Measuring cups and spoons
6. Whisk or fork for beating eggs
7. Spatula for stirring and spreading the batter
8. Toothpick to check if its done
FAQ
Sweet And Moist Honey Cornbread From The Food Charlatan Recipe Substitutions and Variations
- If you cant get buttermilk, try mixing 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for about 5 minutes.
- If vegetable oil is not available, you can use melted butter or canola oil in the same amount.
- If you’re out of honey, try using maple syrup or agave nectar as a replacement. Just keep in mind the flavor might change a bit.
- For eggs, you can substitute each egg with 1/4 cup unsweetened applesauce or even half a mashed banana, though it might add a little extra sweetness.
Pro Tips
1. Make sure you let your skillet heat up enough cause it really helps form a crispy edge on your cornbread. Trust me on this one cause that heated cast iron makes such a difference with the final texture.
2. Be super careful when mixing the wet and dry ingredients, dont overdo it cause a little bit of lumps is fine. Overmixing can make your cornbread tough and nobody wants that.
3. If you can, let your ingredients come to room temperature first especially the eggs and buttermilk cause this keeps the batter smooth and results in an even rise in the oven.
4. After you take your cornbread out you should let it cool a bit before cutting. I know its really hard to wait but letting it rest a few minutes helps it set up so you dont end up with a mushy mess.
Sweet And Moist Honey Cornbread From The Food Charlatan Recipe
This delightful sweet honey cornbread exudes a rich, moist crumb with a perfectly crispy cast iron finish. Its blend of cornmeal and buttermilk creates a tender bite, elevated by balanced notes of honey and sugar. Perfect with chili, it represents a heartwarming homemade indulgence crafted with simplicity and irresistible charm.
8
servings
289
kcal
Equipment: 1. Oven
2. Cast iron skillet
3. Large mixing bowl for the dry ingredients
4. Another bowl for the wet ingredients
5. Measuring cups and spoons
6. Whisk or fork for beating eggs
7. Spatula for stirring and spreading the batter
8. Toothpick to check if its done
Ingredients
-
1 cup all-purpose flour
-
1 cup yellow cornmeal
-
1/4 cup granulated sugar
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
2 large eggs
-
1 cup buttermilk
-
1/4 cup vegetable oil
-
1/3 cup honey
Directions
- Preheat your oven to 400°F and put a cast iron skillet in there to heat up while you get started.
- In a large bowl, combine 1 cup flour, 1 cup cornmeal, 1/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In another bowl, beat 2 large eggs then stir in 1 cup buttermilk, 1/4 cup vegetable oil, and 1/3 cup honey.
- Slowly pour the wet ingredients into the dry ingredients and stir until everything is just combined. Don't overmix or your cornbread might turn out tough.
- Once your skillet is hot, carefully take it out of the oven and grease it lightly (if it's not already well seasoned).
- Pour the batter into the hot skillet, spreading it evenly.
- Place the skillet back in the oven and bake for about 20-25 minutes.
- Check if the cornbread is done by inserting a toothpick; if it comes out clean, it's ready.
- Remove the skillet from the oven and let the cornbread cool for a few minutes before cutting into it and serving. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 105g
- Total number of serves: 8
- Calories: 289kcal
- Fat: 9g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 4.3g
- Monounsaturated: 1.6g
- Cholesterol: 46mg
- Sodium: 300mg
- Potassium: 150mg
- Carbohydrates: 43g
- Fiber: 0.9g
- Sugar: 17.5g
- Protein: 4.6g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 40mg
- Iron: 0.6mg
