Honey Corn Bread Recipe
Honey Corn Bread Recipe photo by Taste of Home
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Honey Corn Bread Recipe

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It's a pleasure to serve this moist corn bread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup heavy whipping cream
  • 1/4 cup canola oil
  • 1/4 cup honey

Nutritional Facts

1 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein.


  1. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
  2. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Honey Corn Bread in Taste of Home April/May 1996, p31

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VictoriaElaine User ID: 3422096 267388
Reviewed May. 27, 2017

"By far the best cornbread recipe I've tried. Sweet and moist."

caree929 User ID: 3830950 249737
Reviewed Jun. 23, 2016

"This is wonderful! We love the sweetness and how moist it is. I never have heavy whipping cream around so I just use the butter and milk substitute-- 1/3 melted butter mixed with 3/4 cup whole milk-- and it's worked well. The bread is very moist and freezes well."

alfoa User ID: 2078080 249152
Reviewed Jun. 6, 2016

"More crumbly than expected, but tasted great."

moisarah User ID: 1155009 239329
Reviewed Dec. 13, 2015

"This was the BEST cornbread recipe I have ever made! I didn't have heavy cream, so I used a stick of melted butter and 1/2 cup of milk. I also omitted the sugar and used stevia. It was very moist and delicious! I have tried many recipes, this is the best!"

Ham_Sammich User ID: 8473184 233817
Reviewed Oct. 1, 2015

"This cornbread didn't turn out as moist as I had hoped...although it was likely due to a combination of my using 3/4 skim milk and 1/4c half and half (in lieu of the whipping cream) and baking it too long (I used a non-stick metal baking pan and it was already slightly beyond golden at 20 minutes when I went to check on it). But it was still delicious...and with a nice pad of melted butter on top, it definitely regained its moisture. I will try it again in a glass baking dish and with the recommended cream!"

danali2001 User ID: 2512314 232517
Reviewed Sep. 8, 2015

"used whole milk instead of heavy cream...turned out great!"

PrplMonky5 User ID: 6612040 231830
Reviewed Aug. 26, 2015

"I used stone ground corn meal so this was grainy (which I actually really like). The lightly crusted top added a good crunch to it all, and the honey wasn't overpowering. Everyone in my family LOVED it, including my extremely picky toddler (seriously, he only eats about 5 things, and he devoured this). Unfortunately, I let it cook just slightly too long so the outer edges are too dry, but that's my fault, not the recipe's. I will be making this again!"

dschultz01 User ID: 1076910 222864
Reviewed Mar. 15, 2015

"Excellent corn bread recipe! We usually only have Jiffy corn bread, but this one just may be our corn bread recipe from now on. Very moist and flavorful."

dhyde User ID: 460984 222834
Reviewed Mar. 15, 2015

"I didn't have heavy cream so I used half and half instead. Turned out great. Best cornbead recipe I've ever tried (and I've tried many)"

Carmen21212 User ID: 6643800 218853
Reviewed Jan. 25, 2015

"Best corn bread ever. easy to make. Will definitely make again."

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