Honey Cornbread Recipe

Try this irresistible cornbread recipe made with creamed corn. It's sweet, moist, and ready in just 30 minutes. Perfect for any occasion!

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 205kcal

Get Recipe Ingredients

Place a 10-inch cast iron skillet in the oven and preheat to 425℉.
In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, stir together the creamed corn, melted butter, honey, eggs, and buttermilk. Then add to the flour mixture and mix until combined.
Remove the hot skillet from the oven. Add 1 tablespoon butter and swirl it to coat the base and sides of the skillet. Then pour in the batter and smooth the surface.
Reduce oven temperature to 400°F, and bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Let the cornbread cool for 10 minutes in the skillet before transferring it to a serving platter. Serve with butter and honey!

Skillet: I used a 10-inch cast iron skillet but you can also use a similar size cake pan.
Making Ahead: This can be made ahead and reheated in the oven at 300°F for about 10 minutes, or microwaved briefly to warm. Remove the cornbread from the skillet to store, otherwise it takes on a metallic flavor.
Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Thaw overnight in the refrigerator, heat in the microwave, or bake in a 300°F oven for 10 minutes.
Buttermilk: Buttermilk is important in this recipe. If you don’t have any on hand, add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using.