Honey Cornbread: Moist, Golden and Lightly Sweet, in a Skillet or Pan

Honey cornbread recipe

This recipe sits between Southern-style cornbread, which has little or no sweetener, and the cake-like Northern style. Adjust the honey from 1/4 to 1/2 cup to suit your taste.

• 1 cup (140 g) yellow cornmeal, medium grind
• 1 cup (125 g) all-purpose flour
• 1 tablespoon baking powder and 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (240 ml) buttermilk
• 1/3 cup (113 g) honey
• 2 large eggs
• 1/2 cup (113 g) butter, melted, plus 1 tablespoon for the pan

Method

Put a 10-inch cast-iron skillet or an 8-inch square pan in the oven and heat to 400°F. Whisk the dry ingredients in a large bowl. In another bowl, whisk the buttermilk, honey and eggs, then whisk in the melted butter. Pour the wet ingredients into the dry and fold with a spatula until just combined; a few lumps are fine.

Carefully take out the hot pan, add a tablespoon of butter and swirl to coat. Pour in the batter; it should sizzle. Bake for 20 to 25 minutes, until golden and a toothpick in the center comes out clean. Honey browns faster than sugar, so check at 18 minutes. Rest for 10 minutes before cutting.

Which honey to use

Clover honey gives the classic, mild sweetness of restaurant cornbread. Pure Raw or wildflower adds a warmer, rounder flavor. A tablespoon of buckwheat honey in place of some of the clover gives an earthy, almost molasses-like cornbread that is delicious with chili and barbecue. Our honey butter guide shows the classic topping.

Tips for moist cornbread

Most dry cornbread is overmixed or overbaked. Fold gently and take it out as soon as the center is set. Buttermilk keeps it tender and gives a slight tang; if you do not have any, stir a tablespoon of lemon juice into a cup of milk and let it sit for five minutes. Letting the batter rest for 10 minutes before baking softens the cornmeal and gives a more tender crumb.

• Preheat the pan so the edges crisp
• Fold, do not beat, the batter
• Use buttermilk or soured milk
• Check early: honey browns fast
• Rest 10 minutes before slicing

Variations

Stir any of these into the batter at the end.

• Corn kernels: 1 cup fresh or thawed frozen corn
• Cheddar and chive: 1 cup sharp cheddar and 2 tablespoons chives
• Jalapeño: 1 to 2 seeded, minced jalapeños with the cheddar
• Blueberry: 1 cup blueberries and a little lemon zest, with blueberry blossom honey
• Muffins: bake in a greased muffin tin for 14 to 18 minutes

Serving and storing

Serve warm with honey butter, alongside chili, barbecue, fried chicken or a bowl of soup. Store leftovers wrapped at room temperature for a day or two, or refrigerate for up to five days. Rewarm slices in a low oven or a skillet with a little butter. Cornbread also freezes well for up to three months.

Northern vs Southern cornbread

Cornbread inspires strong opinions. Traditional Southern cornbread uses mostly cornmeal, little or no flour and little or no sweetener, and it is baked in a smoking-hot cast-iron skillet with bacon fat for a crunchy crust. Northern cornbread uses more flour and more sweetener and is softer and more cake-like. Honey cornbread sits between them: enough honey to taste gently sweet and stay moist, but enough cornmeal to taste of corn.

If you prefer the Southern style, cut the flour to 1/2 cup, raise the cornmeal to 1 1/2 cups and reduce the honey to 2 tablespoons. If you prefer the cake-like style, use 1/2 cup honey and bake in a square pan rather than cast iron.