Name: Moist Homemade Cornbread with Honey Recipe
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup flour, spooned and leveled; 3/4 cup yellow cornmeal; 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; 2 teaspoons baking powder (use 1 teaspoon for 8×8 or 9×9 inch pan); 1/2 cup butter (1 stick); 1/4 cup vegetable oil; 1 cup granulated sugar; 1/3 cup honey; 2 large eggs; 1 1/4 cups buttermilk

Jump to Recipe· 4.6 from 14 reviews

If you’ve been hunting for that perfect, melt-in-your-mouth cornbread, well, your search stops here. This Moist Homemade Cornbread with Honey Recipe has quickly become a family favorite in my kitchen, and I promise you’ll love it too. It’s sweet enough to satisfy your craving but still has that classic, slightly crumbly texture that pairs so well with everything from soups to barbecues. Stick with me, and I’ll walk you through every step so you get that golden, tender cornbread every single time.

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Why This Recipe Works

Perfect Moisture Balance: The combination of melted butter, vegetable oil, buttermilk, and honey keeps the cornbread incredibly moist but not greasy.
Honey Adds Natural Sweetness: Using honey gives a gentle, floral sweetness that lifts the cornmeal flavor without overpowering it.
Hot Cast Iron Skillet Start: Placing batter in a preheated skillet instantly creates a beautiful, golden crust and lovely crisp edges.
Simple Yet Flavorful Ingredients: No fancy ingredients needed—just pantry staples coming together for a reliable, foolproof recipe.

Moist Homemade Cornbread with Honey, homemade cornbread recipe, sweet cornbread, easy cornbread with honey, buttery cornbread - A golden brown, crispy cornbread sits in a black skillet, topped with a small melting pat of white butter in the center. The cornbread's surface is textured with a mix of crispy edges and softer middle areas, showing a warm yellow and brown color mix. Around the skillet is a blue and white striped cloth on a white marbled surface. To the top left, there is a glass bowl filled with golden honey and a wooden honey dipper resting across it. At the bottom edge, there is a knife with butter next to a white plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about what goes in this Moist Homemade Cornbread with Honey Recipe because each ingredient plays an important role in getting that perfect texture and flavor you’re craving. Plus, I’ll share a few tips so you pick the best staples when you shop.

Moist Homemade Cornbread with Honey, homemade cornbread recipe, sweet cornbread, easy cornbread with honey, buttery cornbread - Flat lay of a small white ceramic bowl of spooned and leveled all-purpose flour, a small white ceramic bowl of bright yellow cornmeal, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with white baking soda, a small white ceramic bowl with light beige baking powder, a half stick of creamy pale yellow butter, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl filled with white granulated sugar, a small white ceramic bowl with thick amber honey, two large whole brown eggs with clean shells, a small white ceramic bowl filled with creamy white buttermilk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure to the cornbread. I like to spoon and level it for an accurate measurement to avoid denser bread.
Yellow cornmeal: This adds that classic grainy texture and sweet corn flavor. Look for finely ground for a tender crumb or medium grind if you want a little more bite.
Kosher salt: Enhances the flavors and balances the sweetness.
Baking soda and baking powder: Both work together for leavening — creating a light, fluffy interior and that perfect rise.
Butter: Adds richness and flavor; using both melted butter and a bit to grease the pan makes the crust lovely and golden.
Vegetable oil: Keeps the bread moist without adding a strong flavor.
Granulated sugar: Sweetens and helps develop a tender crumb.
Honey: The star of the show in this recipe — balances sweetness naturally and lends subtle floral notes.
Eggs: Provide structure and richness, making sure the cornbread holds together perfectly.
Buttermilk: The acidity tenderizes the crumb and reacts with baking soda for that rise. I always recommend fresh buttermilk for best results!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Moist Homemade Cornbread with Honey Recipe is. Over time, I’ve played with a few tweaks to make it suit my mood or whatever’s in the pantry, and I encourage you to do the same! It’s fun to personalize it and discover new favorites.

Variation: Adding a handful of fresh or frozen corn kernels makes it extra corn-forward and adds a fun pop of texture — my family can’t get enough of it that way.
Dietary swap: I’ve successfully swapped regular flour with gluten-free all-purpose blend to accommodate gluten sensitivity — just watch the batter thickness and add a touch more buttermilk if needed.
Seasonal twist: Stirring in shredded cheddar and some diced jalapeño makes a spicy, savory cornbread perfect for chili nights.
Difficulty level: Easy-peasy. The only tricky part is not over-mixing the batter — trust me, I learned that the hard way!

Step-by-Step: How I Make Moist Homemade Cornbread with Honey Recipe

Step 1: Preheat and Prep Your Pan

I start by preheating the oven to 375°F and popping my cast iron skillet in there to get piping hot. This little trick is an absolute game-changer because when you pour the batter into a hot pan, it jumps to a beautiful crust, giving you that amazing contrast of crispy edges and tender center. If you’re using a square pan, don’t heat it — just spray it with nonstick spray as directed in the notes.

Step 2: Mix Your Dry Ingredients

While the oven is warming, I whisk together my flour, cornmeal, salt, baking soda, and baking powder in a small bowl. Mixing the dry ingredients first is my way to evenly spread the leaveners and salt throughout the batter so it bakes up perfectly.

Step 3: Melt Butter and Combine Wet Ingredients

I melt most of the butter in a big bowl in the microwave, then stir in the vegetable oil, sugar, and honey until it’s all well mixed. Then I whisk in the eggs and buttermilk. Pro tip: Make sure the melted butter isn’t too hot when you add the eggs, or they might scramble on you.

Step 4: Bring It All Together (Gently!)

Next, I use a wooden spoon or spatula to fold the dry ingredients into the wet mixture. This is the moment to be gentle and patient. Don’t over-mix — just stir until what looks like flour disappears. A few lumps are totally fine! Over-mixing can make your cornbread tough, and that’s not what we want here.

Step 5: Butter Your Hot Pan and Bake

Carefully remove the hot skillet from the oven—watch your hands! I like to use the half tablespoon of butter I set aside to grease up every nook and cranny of the pan. I find using a butter knife or a pastry brush makes it easier to spread, especially when the butter melts quickly on that hot surface. Then pour in the batter, smooth the top, and slide it back in the oven. Bake for about 28-32 minutes until a toothpick comes out clean and the edges are pulling away just a bit from the skillet.

Step 6: Rest Before Serving

Once out of the oven, I let my cornbread rest for 5-10 minutes. This resting time helps everything set, making it easier to slice and giving you those perfectly crisp edges. I like to drizzle a little more honey and slap on some butter at this point—heaven! Serve it warm for the best experience.

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Pro Tips for Making Moist Homemade Cornbread with Honey Recipe

Use Room Temperature Eggs: They blend better and help your batter stay smooth and even.
Don’t Skip Preheating Your Pan: This step creates crispy edges, making the texture more dynamic and delightful.
Watch Your Bake Time: Ovens vary; start checking a few minutes early so you don’t dry out the cornbread.
Store Cornbread Properly: Remove cornbread from cast iron after cooling to avoid metallic taste and keep it fresh.

How to Serve Moist Homemade Cornbread with Honey Recipe

Moist Homemade Cornbread with Honey, homemade cornbread recipe, sweet cornbread, easy cornbread with honey, buttery cornbread - A golden brown cornbread is shown in a black cast iron skillet with a slice removed. The top layer is crispy and crumbly with a shiny spot where a small piece of butter is melting. The inside is light yellow and moist with a soft texture. A metal spatula with a wooden handle is partly under the removed slice, resting inside the skillet. The skillet is on a blue and white striped cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about simplicity here: a pat of salted butter melting into the warm squares and a drizzle of honey right before serving. If I’m feeling fancy, a sprinkle of chopped fresh chives or a light dusting of cinnamon adds a unique pop that always surprises guests in the best way.

Side Dishes

This cornbread shines alongside some hearty homemade chili (I have a killer chili recipe I swear by), but it’s equally good with pulled pork, sautéed greens, or even a bowl of creamy tomato soup. It’s my go-to side that adds both texture and a touch of sweetness to any meal.

Creative Ways to Present

For holidays or dinner parties, I like to cut the cornbread into little diamonds and serve on a rustic wooden board with small ramekins of honey butter, whipped cream cheese mixed with herbs, and a spread of jams. It turns this humble bread into an inviting centerpiece everyone reaches for.

Make Ahead and Storage

Storing Leftovers

I usually let my cornbread cool completely and then remove it from the cast iron pan to store in an airtight container on the counter. This keeps it soft without developing that “cast iron” taste. It stays fresh for up to 3 days — perfect for quick breakfasts or snacks.

Freezing

I’ve frozen leftovers by slicing first, wrapping each piece tightly in plastic wrap, then placing them together in a freezer bag. When you’re ready to enjoy, just thaw at room temperature or warm them gently in the oven. The texture holds up surprisingly well!

Reheating

To bring your cornbread back to life, I prefer warming slices in a toaster oven or under the broiler for a couple minutes to crisp the edges again. Microwaving works in a pinch but can make it a little gummy, so watch the time carefully.

FAQs

Can I use regular milk instead of buttermilk in this Moist Homemade Cornbread with Honey Recipe?

You can definitely swap in regular milk, but I recommend adding a tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes to mimic buttermilk’s acidity. This acidity reacts with baking soda to give cornbread its tender crumb and rise, so it’s important for the final texture.
Why is my cornbread dry even though I followed the Moist Homemade Cornbread with Honey Recipe?

Dry cornbread is usually a result of over-mixing the batter or baking too long. When mixing, stop as soon as the dry ingredients disappear, even if there are lumps. Also, oven temperatures can vary, so check the cornbread a few minutes before the timer ends to avoid dryness.
Can I make this Moist Homemade Cornbread with Honey Recipe vegan?

Yes! For a vegan version, replace the butter with a plant-based margarine, use plant oil as is, substitute eggs with flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg), and swap buttermilk with a plant-based milk plus acid like lemon juice or vinegar. Keep in mind the texture may vary slightly.
How do I know when my cornbread is perfectly baked?

The best way is to insert a toothpick in the center — it should come out clean or with just a few dry crumbs. Also, the edges will start pulling away from the pan and the top should be a nice golden brown. When you gently shake the pan, it shouldn’t feel wobbly in the center.
Can I double this Moist Homemade Cornbread with Honey Recipe?

You can double the ingredients, but I recommend baking in two separate pans rather than one large pan. This ensures even cooking and prevents soggy centers or overcooked edges. Adjust bake time as needed and keep an eye on doneness.

Final Thoughts

Honestly, this Moist Homemade Cornbread with Honey Recipe holds a special place in my heart—it’s the kind of comforting, reliable recipe that’s saved my dinner parties and quick family meals alike. The balance of sweetness, moisture, and crumb is just right every time. I hope that you’ll give it a try and come back to it as often as I do. Trust me, it’s the kind of recipe you’ll want to share with friends because everyone deserves cornbread that feels like a warm hug.