Quick and Easy Honey Cornbread
This Quick and Easy Honey Cornbread is homemade from scratch and is the best sweet and moist treat or side dish to add to any spread. It's made in a cast-iron skillet with buttermilk and drizzled in warm butter.
Servings 16 slices
Calories 144kcal
Ingredients
- 2 cups self-rising cornmeal mix
- 1/2 teaspoon salt
- 1/2 cup sweetener or sugar
- 1/4 cup honey
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 1/2 cups buttermilk
Instructions
Oven Instructions
- Preheat oven to 400 degrees.
- You can use a cast iron wedge pan or 10 inch cast iron skillet for this recipe. Pour half of the melted butter throughout the cast iron skillet pan. Reserve 1/2 of the butter for the cornbread mix. If you would like cornbread with a really crispy crust, place the skillet on the stove on medium heat while you mix the batter in the steps below. Adding the batter to a hot skillet will produce really crispy cornbread.
- Add the cornmeal mix, salt, and sweetener to a mixing bowl. Stir to combine.
- Next add in the eggs, remaining butter, buttermilk, and honey. Stir to combine.
- Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
- Pour the mixture into the cast iron skillet, reserving about an inch from the top. There is enough batter to prepare 2 batches using the cast iron wedge pan. Don't over fill, the cornbread will rise. Reserve leftover batter.
- Bake for 25 minutes or until a toothpick can be inserted and return clean.
- I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
Air Fryer Instructions
- Follow the instructions above for the batter.
- Place silicone baking molds in the air fryer. Pour the batter into each of the silicone muffin molds. Fill each mold 3/4ths full. Depending on the size of your air fryer, you may have to cook in batches.
- Cook the cornbread muffins for 11-15 minutes on 330 degrees. Mine were ready at 11 minutes. Test if the cornbread has finished by inserting a toothpick into the center of a muffin and ensure the toothpick returns clean.
Notes
- You can make your own buttermilk using 1 1/2 cups of milk and 1 tablespoon of lemon. Read more about How to Make Buttermilk here.
- You can make your own self rising cornmeal by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. You can read more about How to Make Self Rising Cornmeal here.
Nutrition
Serving: 1slice | Calories: 144kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g