Easy Honey Cornbread is slightly sweet with a honey flavor. This easy recipe starts with a box of cornbread mix. A healthy serving of honey is added to the batter for an irresistible bread perfect for enjoying with hot soup or chili.
What makes this recipe so easy? It starts with a boxed cornbread mix, but you would never know it. The addition of honey and heavy cream turns this cornbread into something special. Its melt-in-your-mouth, moist texture, and tender crumb are simply the best.
This recipe is incredibly easy, thanks to the cornbread mix. It takes a lot of the measuring work out, saving on dishes. The addition of honey is a fun twist on the classic recipe. Golden brown with a subtly sweet flavor, this cornbread pairs perfectly with comforting classic dishes.
Serve cornbread with chili or soup, like this 10-Minute Creamy Tomato Soup. Or make a batch of bread to enjoy with your next holiday feast. One thing is sure - you will find it hard to stop at just one slice.
Jump to:
Easy Honey Cornbread Recipe
This recipe uses a cornbread mix. What is in the cornbread mix? For this recipe, I used Trader Joe's cornbread mix. It has flour, sugar, cornmeal, baking powder, corn, vanilla powder, and salt. most of the ingredients are already in the mix, and little needs to be added to complete the bread.
This easy cornbread recipe uses heavy cream for added richness and avocado oil for a moist texture. The bread is finished with honey and has a tender crumb and perfect sweet-savory flavor.
Ingredients
- Cornbread Mix
- Honey
- Large Eggs (room temperature)
- Heavy Whipping Cream
- Avocado Oil
Instructions
This recipe specifies an 8-inch square baking dish, but you can certainly make this bread in a cast iron skillet too. If you do, baking times may vary.
- Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish.
- Beat the eggs in a large bowl. Add the heavy cream, avocado oil, and honey. Whisk until everything is well incorporated.
- Add the cornbread mix and mix only until combined.
- Pour the cornbread batter into the prepared dish and bake for 20-25 minutes, until a toothpick inserted into the center comes clean.
Substitutions and Additions
- Heavy Whipping Cream - Whole Milk, Half and Half, Buttermilk
- Avocado Oil - Canola Oil, Melted Butter
- Mix-Ins - Roasted Jalapenos, Canned Green Chilis, Bacon Bits, Crushed Red Pepper Flakes
Variations
Swap the regular honey for hot honey for a subtle heat and spicy flavor.
Storage
Store the cornbread, wrapped tightly or in an airtight container, at room temperature for up to one week.
Can you freeze homemade cornbread? Wrap it tightly in plastic wrap and then foil. You can also use a freezer-safe zip-top bag. Make sure to label the name and date. Freeze for up to 2-3 months.
What to Eat with Cornbread
Cornbread is a delicious side for holiday meals or alongside a hearty bowl of soup. Slather a slice with softened honey butter or jam. Pair this homemade cornbread with chili, stew, or soup, like my easy Italian ground turkey soup. Serve this cornbread at room temperature or warm.
Other Recipes You'll Love
- Mini Pumpkin Bread Loaves
- Pumpkin Banana Bread
- Coconut Banana Bread with Chocolate Chips
- Goat Cheese Scones with Scallions
- Cheddar Chive Scones
Expert Tips
- Use room temperature eggs for better incorporation.
- For the best browning and flavor, use a tablespoon of butter to grease the pan instead of cooking spray.
- Cover loosely with foil if cornbread is becoming too brown on top.
- Use your favorite cornbread mix - some of my favorites include Trader Joe's, Jiffy, and Krusteaz. Start with Bob's Red Mill Gluten-Free Cornbread Mix for a gluten-free variation.
- Multiply this recipe for more servings.
Frequently Asked Questions
A toothpick inserted into the center of the bread will come out clean. In addition, the top and edges of the cornbread will be golden brown.
Besides honey, what else can you add cornbread mix? Try crushed red pepper flakes or {chopped} roasted jalapeno slices. Equally delicious, add scallions or chives to the cornbread batter.
The key to moist cornbread is oil or fat. This recipe uses oil and heavy cream to create a moist, tender texture. It is also essential to mix the batter just until combined. Over-mixing the cornbread batter results in tough bread.
Cooking cornbread too long will dry out the bread. In addition, it is crucial to measure the dry ingredients accurately.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Easy Honey Cornbread
Equipment
Ingredients
- 1 15oz box cornbread mix
- 2 large eggs room temperature
- ¾ cup heavy whipping cream
- ⅓ cup avocado oil
- ⅓ cup honey
Instructions
- Preheat the oven to 400° F. Grease an 8-inch square baking dish.
- Beat the eggs in a large bowl. Add the heavy cream, oil, and honey. Whisk until everything is well incorporated. Add the cornbread mix and mix only until combined.
- Pour the cornbread batter into the prepared dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. If cornbread is becoming too brown on top, cover loosely with a piece of foil.
- Allow the cornbread to cool before slicing.
Notes
- Serve at room temperature or warm.
- For the best browning and flavor, use a tablespoon of butter to grease the pan instead of cooking spray.
- Cover the pan with foil if the top of the cornbread is browning too much.
- Store the cornbread, wrapped tightly or in an airtight container, at room temperature for up to one week.
- Freeze for up to 2-3 months.
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
Vega-Riffic Debbie
Nice post! I love cornbread! 🙂
kryan0911
Thank you! 🙂