INTRODUCTION
Homemade Sweet Honey Cornbread is warm, soft, and lightly sweet. This simple bread brings comfort and a touch of honey taste. The recipe uses common pantry items and bakes fast. It is a good base for a healthy version if you tweak a few ingredients. If you enjoy simple baking and want another treat, try our guide to best homemade chocolate chip cookies for a sweet pairing.
WHY YOU WILL LOVE THIS RECIPE
You will love this cornbread because it is quick, simple, and tasty. It makes a lighter option than heavy butter cakes. This recipe fits well with meal prep and weeknight plans. You can make a big pan to slice and use for several days, so it is great for meal prep. With smart swaps—like lower sugar or more whole grain—you can make a healthier version and a dish that is good for weight loss when eaten in control portions. It also pairs well with lean proteins and salads for a balanced meal. If you want a warm main and side, try a simple chicken and sweet potato rice bowl alongside the cornbread for a full plate.
HOW TO MAKE Homemade Sweet Honey Cornbread
This cornbread blends cornmeal and flour for a soft crumb. You mix dry and wet parts, stir until just combined, and bake until a toothpick comes out clean. It takes little hands-on time and gives you a fresh bread in under an hour. Use the exact ingredients below for a classic result. For a lighter option, use less sugar or swap part of the flour for whole wheat.
EQUIPMENT NEEDED
- 9×9 or 8×8 baking pan, or a cast iron skillet
- Measuring cups and spoons
- Large mixing bowl and a smaller bowl
- Whisk and spatula
- Oven preheated to 375°F
- Non-stick spray or parchment for the pan
Ingredients You’ll Need :
- 1-1/3 cup all purpose flour
- 2/3 cup yellow cornmeal
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup buttermilk
- 1/2 cup sugar
- 1/4 cup melted butter, cooled
- 1/4 cup canola oil
- 1/4 cup honey
- 2 eggs, room temperature
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 375 degrees.
- Spray a 9×9, 8×8 pan or cast iron skillet with non-stick spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt together.
- In a smaller separate bowl, whisk the buttermilk, sugar, melted butter, oil, honey and eggs together until well combined.
- Stir the wet ingredients in to the dry ingredients until just combined.
- Pour the batter in to your prepared pan.
- Bake at 375 degrees for 27-32 minutes until a toothpick inserted in to the middle comes out clean or with a few moist crumbs.
- Let cool for 5-10 minutes, then slice and serve!
HOW TO SERVE Homemade Sweet Honey Cornbread
Serve warm or at room temperature. Keep portions to one or two small squares for a side with a main dish. For a healthier plate, have one slice with a lean protein like grilled chicken and steamed greens. Use cornbread as a base for a balanced meal by topping a small piece with beans, salsa, and plain Greek yogurt for added protein. A thin spread of nut butter or a light drizzle of olive oil can add healthy fats without too many calories. This bread works well as part of a low calorie plan when you watch portion size and pair it with vegetables and protein.
STORAGE & FREEZING : Homemade Sweet Honey Cornbread
Store cooled cornbread in an airtight container at room temperature for 2 to 3 days. For longer life, wrap slices in plastic wrap and place them in a zipper bag in the fridge for up to 5 days. To freeze, wrap the cooled cornbread tightly in plastic wrap and foil, or place slices in a single layer in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. Reheat slices in a warm oven or microwave for a minute or two. For best texture, warm in the oven at 325°F for 8–10 minutes.
SERVING SUGGESTIONS
- Pair one or two small squares with a green salad and roasted chicken for a balanced plate. This gives fiber and lean protein to make a complete meal.
- Serve with low-sugar baked beans and a side of steamed broccoli for a home-style dinner that stays lighter.
- Top a small piece with a scoop of black bean chili and a sprinkle of chopped scallions for a filling, high-fiber meal.
- For a meal prep plate, slice cornbread into portions and pack with roasted vegetables and a protein. This makes a steady, reheatable lunch.
- If you want a warm grain bowl idea, try cornbread with roasted sweet potato and greens, similar to a simple chicken sweet potato buddha bowl pairing for a hearty meal.
VARIATIONS
- Healthier version: Swap half of the all-purpose flour for whole wheat flour. Reduce sugar to 1/3 cup or use a sugar substitute that bakes well. Use olive oil instead of canola oil and add a tablespoon of ground flax seed for fiber. This makes a healthier version with more fiber and a steadier blood sugar response.
- High-protein or low-carb version: To boost protein, add 1/2 cup plain Greek yogurt and replace 1/2 cup flour with a scoop of unflavored whey or plant protein powder. For a lower-carb or gluten free option, use almond flour mix (replace flour and reduce cornmeal slightly) and use a sugar substitute and extra egg for structure. These swaps help make this cornbread a high protein meal or a low carb treat while keeping good taste.
- Air fryer or oven-baked version: For an air fryer, preheat to 325°F. Use a small oven-safe cake pan that fits your fryer basket. Fill only halfway and cook for 18–22 minutes, check with a toothpick. Oven-baked follows the main directions at 375°F for 27–32 minutes. The air fryer gives a slightly crisper edge and faster time, while the oven gives an even bake.
FAQs
Q: Is this cornbread diabetic-friendly?
A: The base recipe has sugar and honey, so it is not strict diabetic-friendly. You can make it diabetic-friendly by cutting sugar, using a sugar substitute, and adding whole grain flour or fiber to slow sugar rise.
Q: How long will the cornbread stay fresh in the fridge?
A: In the fridge, store wrapped or in a container for up to 5 days. Reheat slices in the oven or microwave before serving.
Q: Can I make this cornbread gluten free?
A: Yes. Replace the all-purpose flour with a gluten free flour blend that has xanthan gum, or use almond flour and reduce cornmeal a bit. Baking time may vary, so check with a toothpick.
Q: Is there a way to make this lower calorie?
A: Yes. Use less sugar (try 1/3 cup), use half the melted butter and half oil, or swap oil for unsweetened applesauce. Also slice smaller portions and pair with lean protein and vegetables for a low calorie plate.
Q: Can I add mix-ins like cheese or corn kernels?
A: Yes. Fold in 1/2 cup canned or fresh corn kernels or 1/2 cup shredded low-fat cheese for flavor. If you add extra wet mix, reduce a bit of buttermilk to keep batter thickness.
Q: Is this cornbread good for meal prep?
A: Yes. It stores well and reheats easily, so it is great for meal prep and quick lunches.
MAKE-AHEAD TIPS FOR Homemade Sweet Honey Cornbread
- Bake the day before and let cool. Store in an airtight container at room temperature. Reheat slices the next day for fresh taste.
- Slice the cornbread and wrap portions in plastic or foil. Keep in the fridge to use across the week. This saves time each morning or dinner time.
- Freeze individual slices so you can thaw one at a time. This is great for meal prep and helps you control portion size for weight loss goals.
- If you need a high protein meal, bake a batch using the high-protein variation. Keep slices in the fridge and add a lean protein and salad at mealtime for a quick, balanced lunch.
Sweet Honey Cornbread
Ingredients
Method
- Preheat the oven to 375°F.
- Spray a 9x9 or 8x8 pan, or cast iron skillet with non-stick spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
- In a smaller bowl, whisk the buttermilk, sugar, melted butter, oil, honey, and eggs together until well combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan.
- Bake at 375°F for 27-32 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool for 5-10 minutes before slicing and serving.