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Honey Cornbread

It's a pleasure to serve this moist cornbread 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


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


  • 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.
  • Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts
1 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Dawn
    Jun 2, 2020

    No comment left

  • loleson
    Apr 23, 2020

    Wonderful recipe! I made a gluten-free option and substituted 1 cup of Bob's Red Mill GF 1 to 1 Baking Flour for the 1 cup of all-purpose flour. I also took the advice of browns19fan and substituted 2/3 c. of sour cream

  • ellimaye1
    Apr 13, 2020

    This will be my go-to cornbread recipe from now on. I cut the sugar to 1/8 cup but next time will leave it out and just use honey. I didn't have cream so I used whole milk.

  • browns19fan
    Apr 2, 2020

    Delicious! It didn’t even need butter. I improvised a bit: I had no heavy cream so I added enough 2% milk to about 2/3C of leftover sour cream to make a cup. I also skimped on the honey, just adding what I had in the cupboard (2-3 T).

  • erinshea1982
    Oct 31, 2019

    Nice flavored, moist cornbread.

  • Ann
    Aug 6, 2019

    I made this tonight. I was so good, moist and sweet. Loved it.

  • 7833louis
    Feb 14, 2019

    Really good - moist and tasty. I used half the sugar so it had a great honey taste. I also used safflower oil instead. Maybe that's what made it light. Thanks for sharing.

  • Lucille
    Dec 12, 2018

    I made this cornbread and I didn't like it. It is very crumbly and I have always made my cornbread with butter or lite olive oil. This one is not for me! a bit too dry. needs some butter.

  • Gramma Amy
    Nov 14, 2018

    This cornbread has been our family favorite for years! So moist.... lightly sweet.... and rich in flavor. No other recipe I've tried can compare. It is not nearly as crumbly as most recipes too. Only thing I change is to use light olive oil instead of canola.

  • TNbluffbaker
    Jul 23, 2018

    This is a nice alternative to traditional corn bread. The honey gives it a wonderful flavor. Would definitely make it again.