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Honey Cornbread

The country-cooking appeal of cornmeal and buttermilk is taken up a notch with the addition of golden honey. From the mixing bowl to your table in less than half an hour, get ready for the aroma of nostalgic baking that will fill the room.

Serves 9
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
239 calories per serving


> 1 cup cornmeal
> 1 cup all-purpose flour
> 2 tsp baking powder
> 1/2 tsp baking soda
> 1 1/4 cups buttermilk
> 3 tbsp canola oil
> 1/4 cup honey
> 1 egg


Preheat oven to 400F.
Grease an 8x8-inch baking pan or coat with nonstick baking spray.
In a medium bowl combine cornmeal, flour, baking powder and baking soda.
In a 2-cup measure, whisk together buttermilk, oil, honey and egg.
Add the wet ingredients to the dry ingredients. Mix until just incorporated and immediately pour into prepared baking pan.
Bake 20 minutes or until top is golden brown and toothpick inserted in center comes out clean.

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