Honey Corn Bread Recipe

Preheat and prepare pan

Preheat your oven to 375°F (190°C). Position the oven rack to the center. Lightly grease an 8-inch square baking pan or a 9-inch round cake pan with 1 tablespoon unsalted butter, or line with parchment leaving an overhang for easy removal.

Whisk dry ingredients

In a large mixing bowl, whisk together 1.25 cups all-purpose flour, 0.75 cups yellow cornmeal, 0.25 cups granulated sugar, 1 tablespoon baking powder, and 0.5 teaspoon salt until evenly distributed.

Combine wet ingredients

In a separate medium bowl, beat 2 large eggs lightly until combined. Add 0.75 cups milk, 0.25 cups plain yogurt or sour cream, 0.25 cups melted unsalted butter (cooled slightly so it doesn't curdle the eggs), 0.25 cups honey, and 1 teaspoon vanilla extract. Whisk until smooth and homogeneous.

Mix wet into dry

Pour the wet mixture into the bowl with dry ingredients. Stir with a spatula or wooden spoon just until no large streaks of flour remain. Do not overmix — a few small lumps are fine. The batter should be thick but pourable; if it seems too thick, add 1–2 tablespoons milk to reach the right consistency.

Transfer to pan and smooth

Scrape the batter into the prepared pan and smooth the top with a spatula so it’s evenly distributed.

Bake

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If using a darker pan, check at 18 minutes to avoid over-browning.

Optional honey glaze

While the bread rests, warm 1 tablespoon additional honey (optional) by microwaving 10–15 seconds or in a small saucepan on low until runny. When the cornbread is removed from the oven, immediately brush the warm honey over the top so it soaks into the crust and gives a glossy finish.

Cool and serve

Allow the cornbread to cool in the pan on a wire rack for 10–15 minutes. Use the parchment overhang or run a knife around the edges to remove from the pan. Slice into 9 squares or 8 wedges (if round). Serve warm with extra butter and honey on the side if desired.