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Preparation
Step 1: Prepare the Oven and Pan
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk eggs, milk, melted butter, and honey until smooth and fully blended.
Step 4: Combine Batter
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix—the batter should be smooth but thick.
Step 5: Bake
Pour batter into the prepared dish and smooth the top. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Variations
Skillet Cornbread: Bake in a preheated cast-iron skillet for crispy edges.
Honey Jalapeño Cornbread: Add diced jalapeños for a sweet-heat twist.
Honey Cornbread Muffins: Divide batter into muffin tins and bake 14–16 minutes.
Extra Moist Version: Use buttermilk instead of regular milk.
Cheddar Honey Cornbread: Fold in shredded cheddar cheese.
Cooking Notes
Do not overbake—cornbread dries out quickly.
Honey sweetness intensifies slightly as it cools.
Let rest before slicing for best texture.
Use real honey for the best flavor.
