This incredibly easy, crowd-pleasing cornbread recipe is destined to become a family favorite.
I recently made a recipe that called for some cornmeal, which I didn’t already have in my kitchen. So I did what any person would do: I went out and got some at the grocery store. But now, I’ve found that every time I open my pantry, nearly a full bag of cornmeal is staring right at me. It’s not an ingredient I’ve cooked a lot with, but now that I have some on hand, I felt like it was about time for me to learn some new recipes and not let it go to waste. Enough was enough.
As I delved into this quest, I knew I wanted to start with something easy. So this honey cornbread recipe was born. It comes together with ingredients you probably already have in your kitchen—and it uses a whole cup of cornmeal, so if you’re like me and also looking for a way to use this ingredient more often, you’ll definitely be making a dent in your supply. Flour, granulated sugar, baking powder, salt, an egg, milk, sour cream, vegetable oil, and honey are the other ingredients that go into this easy recipe.
The honey, which is a natural sweetener, lends a wonderful sweet-but-not-too-sweet flavor to this crumbly, melt-in-your-mouth cornbread. It truly is one of those recipes you can make on a whim. If you’re cooking up some kind of stew on the stove or roast in the oven, why not pop this cornbread into the oven, too? You and anyone else you’re serving will be totally impressed and delighted with the addition of warm cornbread at the dinner table. It also makes a great snack!
What cornmeal is best for cornbread?
There are several different types of cornmeal out there, distinguished by the fineness of the grind and the color. When selecting cornmeal for cornbread, you’re going to want to use fine or medium-fine grind. Medium grind will add a bit of texture and grittiness to your cornbread, which can be desirable if that’s what you like. What you choose is all up to your personal preference. I would probably steer away from coarse-grind cornmeal, as it may result in too-crumbly cornbread. There is also the question of yellow or white cornmeal. Yellow tends to be more widely available, but white will also work for cornbread.
How do I store leftovers?
To store any leftover honey cornbread, you can keep it in an airtight container for up to 3 days at room temperature. For longer storage, you can keep it in the freezer for up to 2 months by wrapping individual pieces of cornbread in plastic wrap and then storing them inside a freezer-safe bag. To reheat leftovers from frozen, thaw them in the fridge overnight, then bake them in the oven covered in tinfoil (to retain moisture) at 350°F for 15-20 minutes. Whatever storage option you choose, make sure the cornbread has cooled completely before storing.
Serving suggestions
I love serving this honey cornbread with something like a stew, chili, or soup, so that the cornbread can act as a vessel to sop up every last bit of sauce. This Chili or this Black Bean Soup are both great examples of classic cornbread pairings.
Another pairing I love with cornbread is all-things barbecue related, whether you’re actually firing up a grill or just savoring BBQ flavors. Take a look at this recipe for Slow-Cooker BBQ Ribs, this one for Crock-Pot BBQ Chicken, or these Buffalo Cauliflower Wings. Then finish your spread with some Macaroni Salad on the side!
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 3 tablespoons sour cream
- 5 tablespoons vegetable oil
- 1/4 cup honey
Instructions
- Preheat your oven to 400°F and lightly grease a 9×9-inch baking pan.
- Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
- In another bowl, beat the egg, then mix in the milk, sour cream, vegetable oil, and honey until smooth.
- Add the wet ingredients to the dry and mix gently until just combined. Avoid overmixing.
- Spread the batter evenly in the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cornbread to cool for 10 minutes before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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