Honey Cornbread

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Honey Cornbread Recipe- Home in the Finger Lakes

I love corn bread, but it has not always been that way. I have made my fair share of dry gritty hockey pucks, but not anymore! This honey cornbread is the perfect accompaniment to BBQ, breakfast or brunch or just a quick snack.

I have experimented with a lot of different corn meals, and I am pretty sure it makes a big difference in your cornbread. My favorite by far isย Bob’s Red Mill Organic Cornmeal Medium Grind, if you are shopping locally, it is always in Nature’s Marketplace atย Wegman’s. If you are using cornmeal you have in your pantry just make sure it is not self rising. I also don’t buy fresh buttermilk anymore, I keep a container ofย Saco Powdered Buttermilkย in my fridge and mix up just the right amount of buttermilk as I need it. The Powdered Buttermilk has a long shelf life in your fridge, no more wasted buttermilk or messing around with trying to freeze it in ice cube trays. You can find the Powdered Buttermilk in Nature’s Market Place also ๐Ÿ™‚

Brushing the top of this cornbread with honey about 20 minutes into baking is optional, but worth digging out the pastry brush for! It really browns up the top to a lovely golden color, and adds a little extra sweetness.

Honey Cornbread

Honey Cornbread

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 1 cup flour
  • 1 cup corn meal
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup honey
  • 1/4 cup melted butter slightly cooled
  • 2 eggs, lightly beaten
  • 1 cup corn kernels


  1. Preheat oven to 375° F. Spray a 8 x 8-inch baking dish with non-stick cooking spray.
  2. In a bowl, combine flour, cornmeal, baking powder, sugar, and salt until all ingredients are evenly distributed.
  3. In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the wet ingredients into the dry ingredients and mix just until they are combined. Do not over mix.
  4. Fold in the corn kernels, Pour into the prepared baking dish. Bake for 30-35 minutes, until a toothpick inserted in the middle, comes out clean.
  5. If desired, brush the top of the cornbread with a little honey, about 20 minutes into the baking time.

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    1. Hi Larry!
      I actually thought about this, and you are right the best cornbread is made in a cast iron skillet. I really want to get a one, I had one years ago, but I am not sure what happened to it.

  1. I’m honestly not a cornbread fan, either. So I never make it. I feel bad, though, because my husband loves it. I am looking forward to trying this recipe, hoping it will getting to like the stuff! At least it will help me score points with the Mr. ๐Ÿ™‚

    1. I once choked on some dry cornbread and it was years before I ever tried it again. This cornbread is pretty moist, but dried out cornbread is horrible and enough to make you think you don’t like it ๐Ÿ™‚

  2. Oh, look at that perfect cornbread! It looks so moist & delicious ๐Ÿ™‚ Perfectly golden, too! Thank you so much for linking up with me this week at Tasty Tuesdays! Iโ€™ve pinned this & shared it with my followers!

  3. I love cornbread and the addition of the honey sounds fabulous! I found your blog through the Tasty Tuesdays link party. : ) I’m going to have to get my hands on some powdered buttermilk! I have passed up many a recipe because it called for buttermilk but I didn’t want to buy a giant container and end up wasting most of it!

    1. I am glad you stopped by today! We have corn bread a lot because it is so quick to mix up .

  4. This looks so good. I love corn bread too and tried to make it but it was not pretty :-).. Thank-you for the info on the best products too. I think I will try again ๐Ÿ™‚

    1. Thank you Tricia! We love this recipe ๐Ÿ™‚ When you try it let me know what you think!