Bakery Style Sweet Honey Cornbread

Imagine walking into a cozy bakery on a crisp morning, the sign above the door reads ‘Sweet Delights’ and the aroma of freshly baked cornbread wafts out, enticing you to come inside. As you enter, the warm scent of honey and butter envelops you, making your stomach growl with anticipation. You bite into a slice of their famous bakery-style cornbread, and the sweetness of the honey explodes on your tastebuds, balanced perfectly by the savory richness of the corn. It’s a taste experience that’s hard to forget, and one that I’ll be recreating in the comfort of my own kitchen today – our Bakery Style Sweet Honey Cornbread.

For the perfect accompaniment to this cornbread, be sure to check out our Ultra Thick Bakery Style Chocolate Chip Cookies – the ultimate combination of crunchy and chewy. See Related Recipe

Why This Recipe Works

• Using buttermilk and an extra egg gives the cornbread an incredibly moist and tender crumb, perfect for balancing the sweetness of the honey.
• The combination of baking powder and baking soda creates a light and fluffy texture that’s characteristic of a traditional bakery-style cornbread.
• The addition of honey adds a depth of flavor that complements the natural sweetness of the corn, creating a taste experience that’s both familiar and exciting.

Key Ingredients

The quality of ingredients is a crucial part of any recipe, and when it comes to our Bakery Style Sweet Honey Cornbread, we recommend the following:

For the flour, we use King Arthur Unbleached All-Purpose Flour for its light and tender texture.

Recipe Courtesy of Our Kitchen

Bakery Style Sweet Honey Cornbread

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups of all-purpose flour

1 cup of granulated sugar

2 teaspoons of baking powder

1 teaspoon of salt

1 cup of buttermilk

2 large eggs

1 cup of honey

4 tablespoons of unsalted butter, melted

Directions

1

Preheat the oven to 375 F (190 C) and grease an 8-inch square baking dish with some of the melted butter.

2

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3

In a separate bowl, whisk together the buttermilk, eggs, and honey until well combined.

4

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

5

Pour the batter into the prepared baking dish and smooth the top.

Storage & Reheating

Store leftover cornbread in an airtight container at room temperature for up to 3 days. To reheat, preheat your oven to 350 F (180 C) and warm the cornbread for 5-10 minutes, or until crispy on the outside and tender on the inside.