Honey Be Mine Cornbread

Time: – Yield:

Prep Time: 15 minutes

Cook Time: 35 minutes



  • 2 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 cup white granulated sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled
  • 2 tablespoon honey
  • 1/2 cup oil (canola or vegetable)
  • 1 1/4 cup milk, room temperature
  • 3 large eggs, room temperature

Honey Butter

  • 1/2 cup unsalted butter, room temperature
  • 3 tablespoon honey
  • 1/8 teaspoon salt



  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 pan with baking non stick spray. Line the bottom and 2 sides with parchment paper and spray again. Melt the butter in the microwave and let it cool fro 5 minutes.
  2. In a large mixing bowl, mix the butter, honey, oil, milk, and eggs. Add in flour, cornmeal, sugar, baking powder, and salt. Mix until just combined.
  3. Pour batter into pan. Bake for 30 to 40 minutes. It will be lightly golden brown on top.
  4. Let the cornbread cool in the pan for 15 minutes.

Honey Butter

  1. Using a mixer with a whisk attachment, beat butter, honey, and salt. The butter HAS to be room temperature in order to mix well.
  2. Beat for 3 minutes. It will be light and fluffy. Spread on top of cornbread.