Baked Honey Cornbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist, golden cornbread with a subtle honey sweetness, baked to perfection in a cast-iron skillet for a crisp crust. This American-inspired recipe, ready in about 45 minutes, combines yellow cornmeal, all-purpose flour, granulated sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 8 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and grease a 9-inch cast-iron skillet with butter.
  2. Step 2: Whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl.
  3. Step 3: In a separate bowl, whisk 1/2 cup buttermilk, 1/4 cup vegetable oil, 1/4 cup honey, and 1 large egg until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined, avoiding overmixing.
  5. Step 5: Pour the batter into the prepared skillet and bake for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.

Frequently asked questions

How long does Baked Honey Cornbread take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Baked Honey Cornbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Baked Honey Cornbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Honey Cornbread for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Honey Cornbread?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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