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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.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 9


  • 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.


  • 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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