This Homemade Cornbread is very tender, moist, sweet, flavorful, and buttery. It has a golden crust and crispy edges because it’s baked in a cast-iron skillet. Everyone in my family likes this homemade cornbread. It is quick and simple, so you can easily make it too.
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What are the ingredients in homemade cornbread?
This is a super easy homemade cornbread that anyone can make.
You will need such simple ingredients – all-purpose flour, yellow cornmeal, salt, baking soda, baking powder, unsalted butter, vegetable oil, granulated sugar, honey, eggs, and buttermilk.
How to make Honey Cornbread from scratch?
- Step 1. Preheat the oven to 375°F. Place a 9×9 inch cast iron skillet in the oven while the oven is heating up. Mix together the dry ingredients. Add 1 cup all-purpose flour, ¾ cup yellow cornmeal, ½ tsp salt, ½ tsp baking soda, and 2 tsp baking powder to the bowl. Mix until combined. Set aside.
- Step 2. Reserve 1 tbsp butter from the 1 stick of butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
- Step 3. In a large mixing bowl, whisk together melted butter, ¼ cup vegetable oil, 1 cup granulated sugar, and ⅓ cup honey.
- Step 4. Add 2 eggs and 1 ¼ cups buttermilk to the wet ingredients. Whisk until combined.
- Step 5. Add the dry ingredients to the wet. Stir until just combined and no large lumps of flour remain. Don’t over-mix the batter.
- Step 6. Remove the skillet from the oven. Grease the preheated cast iron skillet with reserved 1 tbsp of butter. Then, pour the batter into the greased skillet. Bake in the preheated oven for 25-30 minutes or until ready. Check the readiness of the homemade cornbread using a toothpick inserted in the center, if it comes out clean – the cornbread is ready. Remove the cast-iron skillet from the oven and let the homemade cornbread cool for 5-10 minutes. Then, slice and serve.
RECIPE TIPS;
1) You can also make this homemade cornbread in a square baking pan instead of a cast-iron skillet. But you have to make some changes in the recipe:
- Useless baking powder (only 1 tsp);
- Don’t preheat a square baking pan;
- grease a square baking pan with non-stick cooking spray instead of greasing it with butter.
2) you can store this homemade cornbread for up to two days at room temperature.
Honey Cornbread FAQS
Why you should make your sweet cornbread in a skillet?
It’s not necessary to use a cast-iron skillet for this homemade cornbread recipe, you can also make cornbread in a baking pan.
If you will make this cornbread in a baking pan you have to make some changes in the recipe – use less baking powder (only 1 tsp), don’t preheat a baking pan, grease a square baking pan with non-stick cooking spray instead of greasing it with butter.
The secret of this homemade cornbread (which is baked in a cast-iron skillet) is that it has a golden crust and crispy edges. This can be achieved by pouring the cold batter into the preheated cast-iron skillet.
Cast iron skillet will retain its heat during baking, so we can get such delicious and beautiful results.
how long does homemade cornbread last?
You can store this homemade cornbread in an airtight container for up to two days at room temperature and for up to seven days in the refrigerator. You can also wrap leftover cornbread in plastic wrap, it will help keep it moist.
why is my homemade cornbread crumbly?
Your homemade cornbread may be a little bit crumbly, that’s normal. This recipe uses not only yellow cornmeal but also all-purpose flour that helps to make the cornbread less crumbly.
Freeze homemade cornbread:
Let it cool completely after baking. Then, wrap it with aluminum foil or plastic wrap and store it in the freezer for up to three months. You can also place leftover homemade cornbread in an airtight container.
CHECK OUT THESE AWESOME, CORNBREAD RECIPES
- JIFFY CORNBREAD CASSEROLE
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Sweet and Moist Honey Cornbread Recipe
This Homemade Cornbread is very tender, moist, sweet, flavorful, and buttery. It has a golden crust and crispy edges because it's baked in a cast iron skillet.
5 from 20 votes
Print Save Rate
Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 9
Ingredients
- 1 cup all-purpose flour;
- ¾ cup yellow cornmeal;
- ½ tsp salt;
- ½ tsp baking soda;
- 2 tsp baking powder;
- ½ cup (1 stick) unsalted butter;
- ¼ cup vegetable oil;
- 1 cup granulated sugar;
- ⅓ cup honey;
- 2 large eggs;
- 1 ¼ cups buttermilk.
Instructions
Preheat the oven to 375°F. Place a 9x9 inch cast iron skillet in the oven while the oven is heating up.
Mix together the dry ingredients. Add all-purpose flour, yellow cornmeal, salt, baking soda, and baking powder to the bowl. Mix until combined. Set aside.
Reserve 1 tbsp butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
In a large mixing bowl, whisk together melted butter, vegetable oil, granulated sugar, and honey. Add eggs and buttermilk. Whisk until combined.
Add the dry ingredients to the wet. Stir until just combined and no large lumps of flour remain. Don't over-mix the batter.
Remove the skillet from the oven. Grease the preheated cast iron skillet with reserved 1 tbsp of butter. Then, pour the batter into the greased skillet. Bake in the preheated oven for 25-30 minutes or until ready. Check the readiness of the homemade cornbread using a toothpick inserted in the center, if it comes out clean - the cornbread is ready. Remove the cast iron skillet from the oven and let the homemade cornbread cool for 5-10 minutes. Then, slice and serve.
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