Honey Cornbread

Honey Cornbread

457 Reviews 34 Pics
  • Prep

    8 m
  • Cook

    25 m
  • Ready In

    34 m

“A sweet cornbread that will crumble in your hand and melt in your mouth.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
  2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
  3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Share It

Reviews (457)

Rate This Recipe


Wow Tim----Instead of raving, maybe the following scenario will tell you how I feel, regarding your cornbread recipe. Last week I'd made a tried and true version, and popped the leftovers into my freezer. Yesterday I tried your version, and proceeded to throw out what I had stored in my freezer from the prior week! Yes, your version was that good! My only tweakings were that I baked it in an 8 x 8 pan, and I added 1/2 tsp salt to the recipe. Baked it for 25 minutes, and your recipe was the hit of my dinner! The combination of cream with the oil yielded flavor and moistness. I don't think I need to try any other cornbread recipe. This one will be made into muffins, cornbread, cornsticks, etc. many many times. Best wishes, Jeff



Nice fluffy cornbread, not too crumbly, not too stiff. I subbed 3/4 C milk and 1/3 C melted butter for the cream, as I didn't have any. Turned out well with just the right hint of honey, not too overpowering. Thanks



This IS the BEST cornbread on the site. I will look no further! I followed the recipe to the t, made no changes and it is perfect ('cept I had to cook it longer, but that's nothing). Everyone said this is the best cornbread I've made from scratch yet (and I've made over 5 already from this site with 5 stars and 200+ ratings). Thank you Tim! P.S. I don't get reviews that only give 4 stars when they themselves say it's, "the best". Beats me.

More Reviews

Similar Recipes

Amusement Park Cornbread

Amusement Park Cornbread

Cornbread Muffins I

Cornbread Muffins I

Excellent and Healthy Cornbread

Excellent and Healthy Cornbread

Waikiki Cornbread

Waikiki Cornbread

Cornbread Muffins II

Cornbread Muffins II

Maryanne's Cornbread

Maryanne's Cornbread


Amount Per Serving (8 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 41.8 g
  • 13%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 157 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Amusement Park Cornbread


next recipe:

Cornbread Muffins II