Sweet Honey Cornbread: A Golden, Moist, and Flavorful Skillet Classic

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Cornbread is a beloved staple across many households, and this Sweet Honey Cornbread stands out for its moist interior, crisp edges, and balanced sweetness. Made from everyday pantry staples and baked in a cast iron skillet, this version offers the ideal combination of comfort and simplicity. Whether served with chili in winter or barbecued ribs in summer, it’s a timeless side dish you’ll keep coming back to.

Why You’ll Love This Recipe

This honey cornbread is:

  • Quick to prepare – ready in under 30 minutes
  • Rich and sweet – the honey adds depth and natural flavor
  • Crispy on the edges – thanks to skillet baking
  • Perfectly moist – due to the balance of milk, oil, and butter
  • Flexible – can be made in a cast iron pan or baking dish

Using a preheated cast iron skillet not only delivers even baking but also gives the cornbread a golden crust you just can’t get from a standard pan.

Key Ingredients

Here’s what you’ll need to make this sweet honey cornbread:

  • Yellow Cornmeal: For traditional texture and rich color.
  • All-Purpose Flour: Provides structure and balance to the cornmeal.
  • Granulated Sugar: Adds a gentle sweetness without overpowering.
  • Baking Powder: Helps the bread rise and stay fluffy.
  • Salt: Enhances overall flavor.
  • Egg: Binds everything together.
  • Oil: Vegetable or canola oil keeps the crumb tender and moist.
  • Honey: The star ingredient, giving it a distinct natural sweetness.
  • Milk: Whole milk ensures richness and smooth consistency.
  • Butter: Adds flavor and helps crisp the edges in the skillet.

Step-by-Step Instructions

1. Preheat the Oven and Skillet

Set your oven to 400°F (200°C). While it preheats, place your cast iron skillet inside for 2–3 minutes so it’s hot when the batter is added. This helps form that perfect crust.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt

3. Combine Wet Ingredients

In a separate small bowl, mix:

  • 1 egg
  • 1/3 cup oil
  • 1/2 cup honey
  • 1 cup milk

Stir until everything is well blended.

4. Combine and Mix

Pour the wet mixture into the dry ingredients. Stir just until incorporated. Avoid overmixing, as this can make the bread dense or tough.

5. Prepare the Skillet

Remove the hot skillet from the oven and add 1 tablespoon of butter. Swirl until melted and the surface is coated.

6. Bake

Pour the batter into the hot skillet. Return it to the oven and bake for 20 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Tips for Perfect Cornbread

  • Avoid overmixing to maintain a soft, tender texture.
  • Preheat your skillet for best browning and a crispy bottom.
  • Use a baking dish if you don’t have a cast iron pan—just warm it first to help form a crust.
  • Adjust sweetness: Add a touch more honey or sugar if you prefer sweeter cornbread.

Serving Suggestions

This cornbread pairs well with a wide variety of dishes. Try it with:

  • Hearty stews or chili for a classic cold-weather combo
  • Grilled meats like BBQ chicken or ribs
  • Roasted vegetables or bean soups

You can even slather it with whipped honey butter for a sweet breakfast or snack.

Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Wrap in plastic wrap and freeze for up to 2 months.
  • To reheat: Warm in the oven at 300°F or microwave individual slices for 20–30 seconds.

Variations to Try

  • Add-ins: Mix in fresh corn kernels, diced jalapeños, or shredded cheese.
  • Spicy twist: Add cayenne pepper or chipotle powder for heat.
  • Gluten-free: Swap flour for a gluten-free baking blend.

Nutrition Information (Per Slice)

  • Calories: 321
  • Carbohydrates: 49g
  • Protein: 5g
  • Fat: 13g
  • Sugar: 24g
  • Sodium: 490mg
  • Fiber: 2g

Frequently Asked Questions

Can I use white cornmeal instead of yellow?

Yes, but yellow cornmeal is coarser and offers a more traditional texture and color. White cornmeal will result in a lighter hue and a slightly smoother texture.

Can I bake it without a skillet?

Absolutely. A preheated 9×9 baking dish works well. Just add butter before pouring the batter in.

Can I reduce the sugar or honey?

Yes, you can cut the sugar or honey slightly if you prefer less sweetness, though the texture may vary slightly.

How do I make this recipe vegan?

Replace the milk with a plant-based milk (like almond or oat), use maple syrup instead of honey, and substitute the egg with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water).

Can I double the recipe?

Yes! Double all ingredients and bake in a 9×13 pan or two skillets. Add a few extra minutes to the bake time.

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Conclusion

This Sweet Honey Cornbread is the perfect blend of crisp, tender, and sweet. It’s simple enough for a weekday meal yet special enough for holiday tables. With its golden crust and moist interior, it’s bound to become a family favorite. Keep a jar of honey nearby—everyone will want seconds.

28 thoughts on “Sweet Honey Cornbread: A Golden, Moist, and Flavorful Skillet Classic”

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