INTRODUCTION
Homemade Sweet Honey Cornbread brings warm, sweet bread to your table with a soft crumb and a mild honey flavor. This easy recipe uses simple pantry items and bakes in one pan. It is a great choice when you want a comfort side that also fits into a balanced diet. For a cozy drink with your cornbread, try pairing it with a rich caramel sweet milk recipe for a simple treat.
This cornbread can be made a bit lighter or richer based on small swaps. It works for meal prep and can be sliced and stored for quick snacks or as a base for a hearty bowl. With small changes, you can make a healthy version that is lower in sugar or higher in protein. The recipe is also easy enough to fit into a plan for weight loss when you watch portions and sides.
WHY YOU WILL LOVE THIS RECIPE
- It is quick and easy. Mix in two bowls and bake. This makes it great for busy days and meal prep.
- It is a lighter option when you use less butter or swap for low-fat milk. You can also use whole grain flour to add fiber.
- It can be part of a balanced meal. Pair it with lean protein and veggies for a full plate.
- It stores well. Bake ahead, slice, and use through the week.
- You can make a high protein meal by adding cottage cheese or Greek yogurt to the batter in a variation.
HOW TO MAKE Homemade Sweet Honey Cornbread
This section shows how the batter comes together and gives tips to keep the bread soft and sweet without extra work. You can use a cast iron pan for a golden crust or a square pan for even baking. If you like a warm drink with cornbread, consider a cozy cup like an easy homemade peppermint mocha to serve on a cold day.
Follow the recipe steps below for a consistent loaf. Use room temperature eggs and cooled melted butter so the batter mixes smoothly. Do not overmix once you add wet to dry — this keeps the bread tender.
EQUIPMENT NEEDED
- 9×9 or 8×8 baking pan, or a cast iron skillet
- Mixing bowls (one large, one smaller)
- Whisk and spoon or spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
Ingredients You’ll Need :
- 1-1/3 cup all purpose flour
- 2/3 cup yellow cornmeal
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup buttermilk
- 1/2 cup sugar
- 1/4 cup melted butter. cooled
- 1/4 cup canola oil
- 1/4 cup honey
- 2 eggs, room temperature
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 375 degrees. Spray a 9×9, 8×8 pan or cast iron skillet with non-stick spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt together.
- In a smaller separate bowl, whisk the buttermilk, sugar, melted butter, oil, honey and eggs together until well combined.
- Stir the wet ingredients in to the dry ingredients until just combined.
- Pour the batter in to your prepared pan.
- Bake at 375 degrees for 27-32 minutes until a toothpick inserted in to the middle comes out clean or with a few moist crumbs.
- Let cool for 5-10 minutes, then slice and serve!
After baking, let the cornbread rest a few minutes so it firms up and slices clean. If you keep the pan in a cool place, the honey scent stays fresh and the edges stay soft. For a crisp top, use a cast iron skillet and brush a small amount of butter on the top before baking.
HOW TO SERVE Homemade Sweet Honey Cornbread
Serve warm or at room temperature. Here are healthy serving ideas and portion tips:
- Portion control: Cut the pan into 9 squares for a larger piece or 12 for a smaller snack. A 12-piece cut helps with calorie control and fits meal prep plans.
- Healthy side ideas: Pair a small slice with roasted chicken breast, a bowl of vegetable soup, or a fresh green salad for a balanced plate.
- For a lower sugar option, serve with plain Greek yogurt or a thin smear of natural nut butter instead of extra honey or butter.
- For a high protein meal, top a slice with cottage cheese and fresh berries or serve it alongside a spinach and egg white scramble.
A small slice can be a satisfying part of breakfast, lunch, or dinner without adding many extra calories. This makes the cornbread a good fit for those who want a tasty side but are mindful about weight loss goals.
STORAGE & FREEZING : Homemade Sweet Honey Cornbread
Store cooled cornbread in an airtight container or wrap it tightly in plastic wrap. It will keep on the counter for 2 days or in the fridge for up to 5 days. To keep it fresh and moist, wrap slices in foil and place in a freezer bag. Frozen slices stay good for up to 3 months.
To thaw, move the slice from freezer to fridge overnight, or reheat directly from frozen at 325°F for 10–15 minutes in the oven. For a quick reheat, warm a slice in the microwave for 20–30 seconds, or crisp it in a toaster oven. These storage tips make this recipe great for meal prep and weekly planning.
SERVING SUGGESTIONS
- Balanced plate: One small slice, a grilled lean protein (like turkey or fish), and a large side of steamed vegetables or a green salad. This makes a filling, heart-healthy meal that keeps added sugar low.
- Breakfast bowl: Crumble a slice on top of plain Greek yogurt with fresh fruit and a sprinkle of nuts for extra protein and fiber.
- Soup side: Serve warm with a bowl of bean soup for a fiber-rich, balanced meal. Beans and cornbread make a satisfying, simple dinner.
- Sweet match: If you want a mild sweet drink, try pairing a slice with a cozy cup of the hazelnut honey mocha recipe for a lovely dessert-style pairing.
Choose single serving portions and add lean protein or veggies to keep the meal balanced. Small swaps make this dish a lighter option that fits many eating plans.
VARIATIONS
- Healthier version: Replace half the all-purpose flour with whole wheat flour to add fiber. Reduce sugar to 1/3 cup and keep the honey at 1/4 cup for natural sweetness. Use low-fat buttermilk or a mix of skim milk and a teaspoon of lemon juice as a buttermilk substitute. This makes a healthy version that is higher in fiber and lower in added sugar.
- High-protein or low-carb version: For a high protein meal, substitute 1/2 cup of flour with 1/2 cup of plain whey or plant-based protein powder and reduce sugar to 1/4 cup. Another option for lower carbs is to swap the 1-1/3 cup all purpose flour for 1 cup almond flour and a small binder like 2 tbsp coconut flour, then reduce the cornmeal slightly. Note: texture will change, so bake a few minutes longer and test with a toothpick. These swaps create a higher protein or lower carb cornbread for those who want a high protein meal or a low-carb snack.
- Air fryer or oven-baked version: You can bake smaller portions in an air fryer using a small round pan. Preheat the air fryer to 350°F and bake for 12–18 minutes, checking for doneness. For the oven, follow the standard directions at 375°F for 27–32 minutes. The air fryer gives quick, small cakes and is handy for meal prep or single servings.
These variations keep the taste of honey and corn but change the nutrition to fit your needs. They let you create a lighter option, a high protein meal, or a low-carb snack without losing the home-baked feel.
FAQs
Q: Is this cornbread healthy?
A: The basic recipe is a moderate treat. You can make it healthier by using less sugar, swapping some flour for whole wheat, or adding Greek yogurt. These swaps add fiber and protein which can make it part of a balanced meal.
Q: Can I make this cornbread diabetic-friendly?
A: Yes. Use a sugar substitute that measures like sugar, reduce honey, and add whole grain flour to increase fiber. Also watch portion size. These changes help lower the overall carb impact and make a diabetic-friendly option.
Q: How long does it keep in the fridge?
A: Wrapped in an airtight container, it keeps 4–5 days in the fridge. For best taste, reheat gently before eating.
Q: Can I freeze baked cornbread?
A: Yes. Wrap slices in foil or place in freezer bags. Freeze up to 3 months. Thaw in the fridge or reheat from frozen in a 325°F oven.
Q: Is this recipe good for weight loss plans?
A: It can be. Use small portions, add a lean protein, and pick healthy sides like vegetables. Make the lighter option by reducing sugar or butter. Portion control helps it fit into a weight loss plan.
Q: Can I make this recipe in the air fryer?
A: Yes. Use a small pan that fits your air fryer. Lower temp to 350°F and check after 12 minutes. Time can vary by air fryer model.
MAKE-AHEAD TIPS FOR Homemade Sweet Honey Cornbread
- Bake ahead and slice: Make the cornbread on a weekend and slice into single portions. Store in the fridge for up to 5 days. This is great for meal prep and quick breakfasts.
- Freeze in portions: Wrap single slices and freeze. Pull one out the night before for lunch, or reheat straight from frozen for a fast side.
- Prep dry mix: Mix the dry ingredients and keep them in a jar. Add wet ingredients when you are ready to bake to save time. This is a great tip for busy mornings or last-minute guests.
- Reheat tips: For a moist slice, warm at 325°F for 8–10 minutes or use a microwave for 20–30 seconds. Toasted slices work well with eggs or yogurt for a quick, high protein meal.
These tips make the cornbread a steady part of your weekly plan and help you save time while keeping meals balanced.
Sweet Honey Cornbread
Ingredients
Method
- Preheat oven to 375 degrees F. Spray a 9x9 or 8x8 pan or cast iron skillet with non-stick spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a smaller bowl, whisk together the buttermilk, sugar, melted butter, oil, honey, and eggs until well combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan.
- Bake at 375 degrees F for 27 to 32 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Let it cool for 5 to 10 minutes before slicing and serving.