This Honey Glazed Cornbread is unbelievably delicious. It's super fluffy and moist. My favorite part is the buttery, sweet honey glaze on top.
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Why You'll Love This Recipe
I have a confession to make. I don't usually like cornbread. It always seems dry, crumbly, and bland. After visiting Savannah this summer, my mind was completely changed. I had the best cornbread I've ever had! I just had to recreate it and make the best homemade cornbread recipe.
So much testing went into this recipe to make it right, and now it's absolutely perfect. It's completely turned my mind around about cornbread! It's fluffy, moist, and full of flavor.
My secret ingredient: greek yogurt. The yogurt makes it extra moist. It's topped with a honey butter glaze to add even more flavor and an added touch of sweetness. No need to slather any butter or jam on this cornbread unless, of course, you want to!
You'll also love how quick and easy it is to make. It takes 10 minutes of prep time and 20 minutes of bake time. Let it cool for a few, and enjoy!
Serve this Honey Glazed Cornbread with your favorite chili recipe, like this Favorite Turkey and Bean Chili or Fall Harvest Chili. It's also the perfect side dish to round out your holiday meal at Thanksgiving or Christmas.
Ingredients
Just a handful of easy-to-find ingredients come together for the best cornbread.
- Cornmeal: For the best texture, use a medium-grind yellow cornmeal. I like Bob's Red Mill for some added texture that doesn't taste gritty. Read more about cornmeal.
- Flour: All-purpose flour. You could substitute for whole wheat flour, however, the all-purpose flour is best in this recipe.
- Baking Powder: To help the bread rise.
- Salt: Fine sea salt to round out the flavor and help hold in the moisture. If you're using table salt, be sure to use slightly less.
- Milk: Use your milk of choice for even more moisture.
- Greek Yogurt: The secret ingredient! 0% fat plain Greek yogurt makes cornbread extra moist and fluffy.
- Egg: An egg to bind it all together. This is a must to prevent it from being too crumbly.
- Butter: Melted unsalted butter. You could substitute for vegetable oil (which I've tried!), however I love the flavor the butter adds to it. It makes such a big difference. You'll also need a tablespoon to make the honey glaze.
- Honey: This sweetens the cornbread. You could substitute for maple syrup, though I love the traditional honey flavor in cornbread. You'll also need some for the honey glaze.
*The full ingredient list with amounts is in the recipe card below.
How to Make Honey Glazed Cornbread
I love that you can make this homemade cornbread in just a few simple steps without a mixer. It comes together so quickly that you'll wonder why you've been using those boxed mixes all these years.
- Preheat the oven to 375°F. Line an 8x8-inch baking pan with parchment paper. Lightly spray with oil to prevent sticking.
- In a bowl, whisk together the cornmeal, flour, baking powder, and sea salt. Set aside.
- In another bowl, whisk together the milk, greek yogurt, egg, butter, and honey until fully combined.
- Mix the dry ingredients into the wet ingredients using a silicone spatula or wooden spoon until just combined. Do not overmix.
- Pour the batter into the parchment-lined baking pan. Bake for 20-25 minutes, or until the center is set and a toothpick comes out with only a few crumbs.
- Allow to cool for 10 minutes. In the meantime, make the honey glaze. In a small saucepan, heat the butter and honey over low heat, stirring until melted and combined. Brush over the cornbread. Cool for an additional 10 minutes before cutting and serving.
Expert Tip: Do not over-mix your batter. Over-mixing will create a tough and dense texture instead of a light and fluffy one. You want to mix it until it's just combined.
Variations
This honey butter cornbread is delicious as it is. If you want to jazz it up, try one of these recommendations.
- Stir in some fruit. Try a handful of fresh blueberries or chopped cranberries. Pair them with some lemon or orange zest.
- Make it spicy. Stir in some diced jalapeño.
- Add in some corn. Fold in ¾ cup of corn.
- Make it cheesy. A handful of shredded cheddar cheese can add so much flavor.
- Give it a savory flavor. Add cooked, crumbled bacon.
Serving Suggestions
Serve warm cornbread with your favorite soups or chilis. It's also a great holiday side dish for Thanksgiving, Christmas, or Easter. Though this recipe already has a honey butter glaze on top, you could also add a little extra jam or butter. Try it with this Whipped Cinnamon Butter.
Make Ahead and Storage
Make Ahead: You can make this cornbread up to 24 hours in advance. Bake it, then allow it to cool to room temperature. Don't add the honey glaze on top, then store, covered, at room temperature. When you're ready to serve it, heat it in a 325°F oven for a few minutes until warmed. Make the honey glaze and brush over the top just before serving.
To Store: Once cooled, store in an airtight container for up to 2 days at room temperature or refrigerate for 3-4 days.
To Freeze: Cornbread can be frozen once cooled. Place it in an airtight freezer bag, remove as much air as possible, and freeze for up to 3 months.
Frequently Asked Questions (FAQ's)
Opt for a yellow cornmeal for the most flavor. You could use either a fine or medium grind for cornbread, however a medium grind will add a little extra texture. Try a stone-ground cornmeal like Bob's Red Mill.
Be sure to use a cornbread recipe that makes a moist and fluffy crumb. If your cornbread is dry, it could be because you over-mixed the batter, over-baked the cornbread, or didn't measure the ingredients properly.
Recipes to Serve with Cornbread
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📖 Recipe
Honey Glazed Cornbread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 servings 1x
- Category: Side Dishes
- Method: Bake
- Cuisine: American
Description
This Honey Glazed Cornbread is unbelievably delicious. It's super fluffy and moist. My favorite part is the buttery, sweet honey glaze on top.
Ingredients
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup milk
- ½ cup 0% fat plain greek yogurt
- 1 large egg
- ¼ cup unsalted butter, melted
- ¼ cup honey
Honey Glaze
- 1 tablespoon unsalted butter
- 1 tablespoon honey
Instructions
- Preheat the oven to 375°F. Line an 8x8 inch baking pan with parchment paper. Lightly spray with oil to prevent sticking.
- In a bowl, whisk together the cornmeal, flour, baking powder, and sea salt. Set aside.
- In another bowl, whisk together the milk, greek yogurt, egg, butter, and honey until fully combined.
- Mix the dry ingredients into the wet ingredients using a silicone spatula or wooden spoon until just combined. Do not overmix.
- Pour the batter into the parchment lined baking pan. Bake for 20-25 minutes, or until the center is set and a toothpick comes out with only a few crumbs.
- Allow to cool for 10 minutes. In the meantime, make the honey glaze. In a small saucepan, heat the butter and honey over low heat, stirring until melted and combined. Brush over the cornbread. Cool for an additional 10 minutes before cutting and serving.
Notes
Don't over-mix the batter. Over-mixing will create a tough and dense texture instead of a light and fluffy one. Mix the dry ingredients into the wet ingredients until just barely combined.
Once cooled, store in an airtight container at room temperature for 2 days, refrigerate for 3-4 days, or freeze for up to 3 months.
Serve with your favorite soups or chilis. Cornbread is also a great side dish for holidays like Thanksgiving, Christmas, or Easter.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 piece
- Calories: 121
- Sugar: 6.3 g
- Sodium: 64.6 mg
- Fat: 4.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 18.6 g
- Fiber: 0.8 g
- Protein: 2.8 g
- Cholesterol: 21.7 mg
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