Honey Cornbread Recipe: Embrace Comfort (and History)

In the realm of comfort foods, a few things are a staple. One of them is well-made cornbread. Honey cornbread is not just a delightful accompaniment to chili – it’s a side that can easily be the star.

Cornbread has a long history in the early Americas. Native Americans were among the first to grind corn into meal and use it for cooking. They created a simple flatbread by mixing cornmeal with water and cooking it on hot stones or in clay pots over an open fire. Later, European settlers started incorporating ingredients like milk, eggs, and eventually wheat flour, resulting in the cornbread we know today. Cornbread became a mainstay in Southern cuisine, evolving into various recipes, and becoming a comfort food staple. Today we will be using honey!

As an ingredient, honey brings moisture and complexity to cornbread, improving its texture and flavor profile. We are using Savannah Bee Company Whipped Cinnamon Honey for this delicious recipe. Savannah Bee Company has been near and dear to my heart, as my husband and I have visited Savannah, GA over half a dozen times, and always love the amazing Savannah Bee Company. They not only make amazing honey, but also have an even better initiative to save our world’s honeybee population.

Cinnamon Whipped Honey
You can find the Savannah Bee Company Whipped Honey at Lehmans.com or in Lehman’s store in Kidron, Ohio.

 

Now, it’s time to get into the good stuff:

How to Make Honey Cornbread

Here are the steps for making this recipe (you can find the full recipe with ingredients listed at the end of this post):

Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan (you can also use a smaller cast-iron skillet)

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

In a separate bowl, mix the honey, milk, melted butter, and eggs until well combined.Mixing wet ingredients for honey cornbread

Pour the wet ingredients into the dry ingredients and stir until just combined and smooth. Do not over mix and stop once the clumps are gone.

Pour the batter into the pan or skillet, spreading it evenly.

Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.Honey cornbread in pan unsliced

Spread your salted butter on top of cornbread.

Allow the cornbread to cool slightly before slicing and serving.

Honey cornbread is more than just a side dish; it’s a history of our nation. It’s also a must-have every time I have chili. This was my first time making my own cornbread, and I can say, it’s so much better than pre-boxed mixes. Not only do I feel more satisfied when making it, it is also a simple recipe! So, the next time you make a big bowl of your favorite soup, stew or chili, make your own cornbread with some delicious honey, and think about the roots it comes from.

Here is the printer-friendly recipe for your convenience:

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Honey cornbread in a pan

Honey Cornbread

Ingredients

Units Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup honey
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup butter (salted) for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan (you can also use a smaller cast-iron skillet)
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, mix the honey, milk, melted butter, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined and smooth. Do not over mix and stop once the clumps are gone.
  5. Pour the batter into the pan or skillet, spreading it evenly.
  6. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  7. Spread your salted butter on top of cornbread.
  8. Allow the cornbread to cool slightly before slicing and serving.
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Denise
Denise
3 months ago

It’s going onto tonight’s dinner menu

Dianne
Dianne
3 months ago

I love cornbread and I’m grateful to have this recipe. I love vintage things in your store all made in USA. I will be making this cornbread often. Thank you!

Lehman's
Admin
Reply to  Dianne
2 months ago

Thank you for sharing, Dianne! We hope you enjoy your cornbread.

Katherine Pickens
Katherine Pickens
2 months ago

I am late on this discussion but this is clearly a recipe I will be trying. I know it will be delicious. I can’t wait to savor the flavors YUM ?

Lehman's
Admin
Reply to  Katherine Pickens
2 months ago

We hope you love it, Katherine!

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