Honey Baked Cornbread

appetizer, Health | 0 comments

Total Time: 40 min
# of Ingredients: 10
Course: Appetizer or Dinner
Recipe By: The Beekeeper's Daughter
Featured Honey: Saw Palmetto Honey


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1/4 cup Beekeeper’s Daughter Saw Palmetto Honey (plus extra for drizzling)
  • 2 large eggs
  • Optional: 1 cup corn kernels (fresh, frozen, or canned, drained)
  • Butter or cooking spray for greasing the baking dish


  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish with butter or cooking spray.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In another bowl, whisk together buttermilk, melted butter, honey, and eggs until well combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. If you’re adding corn kernels, fold them into the batter.
  5. Bake: Pour the batter into the prepared baking dish. Smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Drizzle with Honey: While the cornbread is still warm, drizzle a little extra honey on top for added sweetness and flavor.
  7. Cool and Serve: Allow the cornbread to cool in the baking dish for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
  8. Serve: Slice the honey baked cornbread into squares or wedges. Serve it warm or at room temperature.

Enjoy your delicious and moist Honey Baked Cornbread! It pairs well with soups, stews, or just on its own as a tasty snack.