Honey Cornbread Recipe

Preheat and prep pan

Preheat oven to 400°F (205°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it preheats so it gets hot. If using a metal baking pan, you can warm it on the stovetop briefly but oven preheating is fine.

If you are not using buttermilk, make a quick substitute by stirring 1 tsp white vinegar or lemon juice into 3/4 cup milk and let sit 5 minutes before using (this is already accounted for in ingredient notes).

In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly combined.

In a separate medium bowl or large measuring cup, whisk together 3 tablespoons whole milk, 3/4 cup buttermilk, 1 large egg, 1/4 cup honey, 3 tablespoons melted butter, 1 tablespoon neutral oil (or extra melted butter), and 1/2 teaspoon vanilla extract (if using) until smooth and homogenous.

Allow the wet mixture to sit for 1 minute so honey thins and the temperature of the melted butter equilibrates; you want the butter warm, not hot, to avoid cooking the egg.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a flexible spatula or wooden spoon until just combined. Scrape the sides and bottom to incorporate any pockets of dry mix. Do not overmix — a few small lumps are fine. Total mixing time should be about 20–30 seconds.

Let the batter rest for 5 minutes. Cornmeal will hydrate during this time, which improves texture.

Carefully remove the hot skillet or pan from the oven (use oven mitts). Add 1 tablespoon butter to the pan and swirl to coat the bottom and sides so it melts and sizzles.

Pour the rested batter into the hot buttered skillet or baking pan and smooth the top with a spatula. If you like a crisper top edge, gently tilt the pan so batter reaches the sides.

Bake in the preheated 400°F (205°C) oven for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If using a deeper pan, baking time may be toward the higher end.

Remove the cornbread from the oven and let it sit in the hot pan for 5 minutes. Warm 1 tablespoon honey (microwave 10–15 seconds or warm in a small saucepan) then brush it over the hot cornbread to glaze the top.

After 5 minutes, run a knife around the edge and transfer the cornbread to a cooling rack. Slice into 6–9 wedges (for a 9-inch skillet) or 9 squares (for an 8x8 pan). Serve warm with extra honey or butter if desired.

Store leftover cornbread tightly wrapped at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat gently in a low oven or microwave before serving.