0 from 15 votes
Sweet Honey Cornbread
Honey cornbread that is thick like cake and sweet like honey! It is moist, delicious, and easy to make! Cook in the oven or a brick oven for brick oven cornbread.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 12 pieces
Calories: 350 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cup cornmeal
- 2 cups flour
- 1 cup sugar
- 1 ½ TBS baking powder
- ¾ tsp salt
- ¼ cup cooking oil like avocado oil, vegetable oil, or canola oil
- ½ cup melted butter
- 2 TBS honey
- 3 eggs beaten
- 1 ¾ cups milk
Instructions
- Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl.
- Add oil, butter, honey, eggs, and milk to the dry ingredients. Stir until just moist, may still be slightly clumpy.
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Brick Oven Cooking
- Heat brick oven to 375-425 degrees.
- Heat cast iron dutch oven or cast iron skillet in the oven. Lightly coat the inside with oil.
- Pour batter into prepared dish and cover.
- Bake in the brick oven for 20-30 minutes covered, checking every 5-10 minutes to see if the middle is cooked. If you want more of the golden brown top, remove the cover for the last few minutes.
- Cut into either wedges or squares and serve with butter and honey.
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Conventional Oven Cooking
- Preheat oven to 350 degrees.
- Pour batter into 8x8 or 9x9 square baking dish.
- Bake for 40-45 minutes or until the top begins to crack and turn golden brown.
- Cut and serve hot with butter and honey.
Notes
- Stir the batter by hand so that it doesn’t get overmixed with a hand mixer or stand mixer. Small clumps are okay as long as everything is mixed in.
- Add more honey if you like your cornbread really sweet. Decrease the amount of honey if you want it slightly less sweet.
- Watch for cracking in the top of the cornbread then remove from the brick oven or oven – the cracking typically means the cornbread is done.
- Test the cornbread to see if it’s done by sliding a knife into the thickest part of the center of the cornbread. If it comes out clean, you’re good to go. If it comes out with batter, cook for a few more minutes then test again.
- Don’t let the brick oven fire get too hot in the brick oven. If it gets too hot, wait until it’s cooled down before trying to cook the cornbread. You need a lower, steady heat rather than the hot blazing heat.
- Recipe adapted from Allrecipes.com.
Nutrition Information
Calories
350kcal
(18%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
65mg
(22%)
Sodium
246mg
(10%)
Potassium
279mg
(8%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
353IU
(7%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Sodium | 246mg | 10% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 353IU | 7% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.