Honey Cornbread
In our house, we consider this Honey Cornbread recipe to be the world’s best cornbread recipe. We think you’re going to love it, too!
Why You’ll Love this Tasty Honey Cornbread Recipe
- Rich And Sweet Flavor – Our favorite type of cornbread isn’t as sweet as cake. It does, however, have a pleasant sweetness to it. This rich cornbread with a hint of honey checks all the flavor boxes.
- Perfect Side Dish – Soft cornbread is the ideal side dish for your favorite soup or chili.
- Quick To Make – By using Jiffy corn muffin mix as the base cornbread recipe, you can whip up a pan of honey butter cornbread in next to no time.
- Mouthwatering Twist – By pouring melted butter and honey over the top of piping hot cornbread, the sweetness soaks into every bite.
Ingredients for Honey Sweet Cornbread
Five ingredients is all you’ll need to make some truly great cornbread!
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- 1 Box of Jiffy Corn Muffin Mix – You can use the homemade cornbread recipe of your choice. Or you can reach for a box of Jiffy mix for speed and convenience.
- 1 Egg – In order to incorporate your egg more evenly into the cornmeal batter, allow it to come to room temperature first.
- 1/3 Cup of Milk – If you need to avoid dairy, you can use oat milk or almond milk instead. I prefer to use whole milk for the nutrient density.
- Melted Butter – A few tablespoons of unsalted butter will soak into the cornbread and make it incredibly moist.
- Honey – Honey is going to give your cornbread a delicious sticky sweetness.
How to Make Sweet Honey Cornbread
For the most part, you’ll simply follow the instructions on the side of your box of Jiffy corn bread mix.
Then you’ll add a little extra special surprise at the end.
- Preheat your oven to 400 degrees Fahrenheit, While your oven is heating, use butter or a nonstick cooking spray to grease your baking dish.
- In a large bowl, whisk together your egg and milk. Make sure the egg is well-incorporated and the top of the mixture starts to achieve frothy bubbles.
- Add the dry ingredients from the Jiffy corn bread mix, and stir until well combined.
- Pour batter into the prepared pan and bake for 15-20 minutes. You want the top to be golden brown and a toothpick inserted in the center to come out clean.
- While the cornbread is baking, melt a large spoonful of butter in a small bowl. You can do this in the microwave, if you’d like. Then, add an equal amount of honey and stir together using a fork until the mixture is even and smooth.
- As soon as the cornbread comes out of the oven, pour the melted honey butter mixture evenly over the top. Use a basting brush or a rubber spatula to help spread the honey butter goodness all the way to the edges of your piping hot bread.
- Allow the savory cornbread to sit for 5-10 minutes, so that the honey butter can soak into the bread. Now it’s time to slice and serve!
Storing Leftover Honey Butter Cornbread
It’s easy to store leftover cornbread.
Simply place any leftover slices or muffins in an airtight container.
You can leave it on the counter to enjoy a delicious side for up to 3 days, or place it in the fridge to make it last for up to 5 days.
Top Tips for the Best Honey Cornbread
- For a richer, nuttier flavor, let your butter brown before adding it to the top of your cornbread. You won’t be able to create browned butter in the microwave, so melt your butter in a pan on the stovetop. Be sure to stir in continually, because the line between “browned butter” and “burnt butter” is a fine one.
- Do you like a cornbread with a melt-in-your-mouth moist crumb? Try the Greek yogurt trick! Cornbread aficionados know that replacing the milk in the Jiffy corn bread recipe with an equal amount of Greek yogurt will make it match pretty much any traditional cornbread recipe in terms of flavor and consistency. It also gives it a slight tang, which balances out the extra honey sweetness.
- If you’re making this honey cornbread using your own recipe, you should first determine if you’re making Northern cornbread (with a scoop of sugar in the batter) or Southern cornbread (unsweetened). Because you’ll be adding honey all over the top of your cornbread, you might find it makes a typical Northern cornbread recipe too sweet. If you just can’t bear to leave that scoop of sugar out, add a pinch of sea salt. It helps to balance the sweetness.
- I like to make this delicious cornbread in a hot cast iron skillet. To do this, you’ll need to melt butter in the bottom of the pan and have the pan sizzling hot before pouring the batter in. I typically take a few tablespoons of butter, toss it in the pan, and place the cast iron pan in the oven while it’s preheating. Because skillet cornbread has butter soaked in from the bottom up, and turning it into honey cornbread has butter soaking in from the top down, you’ll find it makes an incredibly most cornbread.
Toppings and Other Cornbread Change-Ups
For sweet corn bread with a twist, you may want to add a handful of berries and a small amount of maple syrup.
For a richer, nuttier flavor, let your butter brown before adding it to the top of your cornbread. You won’t be able to create browned butter in the microwave. So melt your butter in a pan on the stovetop. Be sure to stir in continually, because the line between “browned butter” and “burnt butter” is a fine one.
Turn your cornbread into scrumptious cornbread muffins! To make corn muffins, simply line a 12-cup muffin tin (silicone or metal with cupcake liners) – or butter them well. Spoon batter into each of the muffin cups until about 3/4 of the way full, and bake for 15-20 minutes.
Another easy idea is to make this cornbread recipe in a loaf pan. Any form of cornbread works for my family – how about yours?
To turn this into a rich, savory side dish, add goat cheese crumbles or caramelized onions to the top. We suggest doing this after the honey butter has a chance to soak in to the bread.
Honey Cornbread
Equipment
- Cast Iron Skillet, Loaf Pan, or Muffin Pan
Ingredients
- 1 Box Jiffy Corn Muffin Mix
- 1 Egg
- 1/3 Cup Milk
- Melted Butter
- Honey
Instructions
- Preheat your oven to 400 degrees Fahrenheit, While your oven is heating, use butter or a nonstick cooking spray to grease your baking dish.
- In a large bowl, whisk together your egg and milk. Make sure the egg is well-incorporated and the top of the mixture starts to achieve frothy bubbles.
- Add the dry ingredients from the Jiffy corn bread mix, and stir until well combined.
- Pour batter into the prepared pan and bake for 15-20 minutes. You want the top to be golden brown and a toothpick inserted in the center to come out clean.
- While the cornbread is baking, melt a large spoonful of butter in a small bowl. You can do this in the microwave, if you’d like. Then, add an equal amount of honey and stir together using a fork until the mixture is even and smooth.
- As soon as the cornbread comes out of the oven, pour the melted honey butter mixture evenly over the top. Use a basting brush or a rubber spatula to help spread the honey butter goodness all the way to the edges of your piping hot bread.
- Allow the savory cornbread to sit for 5-10 minutes, so that the honey butter can soak into the bread. Now it’s time to slice and serve!
*This is not a paid advertisement for Jiffy – I’m simply sharing what we love.*