This cornbread is rich with honey, thick and moist, and perfect for BBQ!
Moist Honey Cornbread really takes me back
When I was in high school, they used to serve the most moist, thick, flavor packed corn bread I’ve ever had. I still think about it regularly. I’ve spent years playing with different cornbread recipes before settling on this one.
I’d describe this cornbread as:
- rich in honey and vanilla flavor
- thick and moist and delicious
- fairly straightforward and reliable to make
I’m not sure anything will replace my memory of the perfect cornbread, but this is close and I think you should try it!
Honey Honey Honey!
The thing that makes this recipe really stand out is the use of honey. Honey affects the texture of the cornbread and obviously the flavor. Most importantly though, it helps give the top of the bread a moist sticky texture even after turning golden brown. This really helps create the moist sensation throughout your cornbread.
Cornbread is a must for BBQ night!
In our house, cornbread is a must have for anything BBQ. Something sweet to go along with a smoked or grilled meat helps bring out the savory flavor of the meat. Cornbread is also a classic for any BBQ, and you’ve probably come to this page with something BBQ related in mind.
Here are a couple recipes I think cornbread pairs well with:
- St Louis Ribs on the Pellet Grill
- Smoked Pot Roast
- Chili (not bbq, but I’d be remiss to exclude it)
Checking for doneness
My sure-fire way to check when the cornbread is ready is to stick it in the middle with a toothpick or knife. If the toothpick comes away with crumbles or dough, it’s not ready. If the toothpick comes away clean at the center, then your cornbread is ready. I use this tip for cakes too.
This works for muffins too
If you’re serving a party, or just prefer cornbread muffins, this moist honey cornbread recipe is easily adapted to muffins. Just follow the same recipe at the same cook temperature. Spray or grease your muffin tins and fill 2/3s full. Only cook them for about 15 minutes, plus or minus a couple minutes. They should come out golden brown and pass the toothpick/knife test.
Lets bake some Moist Honey Cornbread
Start by combining your cornmeal, sugar, flour, salt, and baking powder.
Add the melted butter, vanilla, eggs, milk, and honey. Mix by hand with a wooden spoon or similar until all of the ingredients are blended.
Grease a pan. I used an 8” round ceramic pan, but you could use an 8” rectangular or similarly sized pan. Pour the batter into the pan.
Bake at 400F and bake for around 30 minutes. I usually check it at 25 minutes. The top should be golden brown and you should be able to stick a toothpick in the center and have it come out clean.
Slice and serve! Enjoy!
Recipe for Moist Honey Cornbread
Moist Honey Cornbread
Equipment
- 1 Large Mixing Bowl
- 1 8" pan
Ingredients
- ¼ Cup Honey
- 1 Cup Yellow Corn Meal
- 1 Cup Flour (all purpose)
- 1 tsp salt
- 1 tbsp baking powder
- 4 Tbsp Butter, melted (half stick)
- ¼ tsp Vanilla extract
- 1 Cup Milk
- ½ Cup Sugar
- 2 Large eggs
Instructions
- Start by combining your cornmeal, sugar, flour, salt, and baking powder.
- Add the melted butter, vanilla, eggs, milk, and honey. Mix by hand with a wooden spoon or similar until all of the ingredients are blended.
- Grease a pan. I used an 8” round ceramic pan, but you could use an 8” rectangular or similarly sized pan. Pour the batter into the pan.
- Bake at 400F and bake for around 30 minutes. I usually check it at 25 minutes. The top should be golden brown and you should be able to stick a toothpick in the center and have it come out clean.
