Sweet Southern Cornbread

Since first publishing this recipe on the site in January 2011, I have received a lot of feedback. Basically, folks either love sweet cornbread or they don’t. Depending on what part of the country you live in, you may even have a different name for it. I’ve heard it called Johnny Cake, Corn Cake and more. What I am saying is, folks have very strong opinions on the subject.

Sweet or not?

Cornbread is a bit like iced tea. Folks either love it sweet or not sweet. There seems to be no in-between. Personally I am in the strong and sweet category. This Sweet Southern Cornbread (or corn cake or Johnny cake, or whatever) can be made in a baking dish or a cast iron skillet. It holds up well and goes perfect with chili or all by itself. I love to have a slice for breakfast topped with salted butter and a drizzle of honey. Nothing like it!

Ingredients:
2 tbsp. honey
1 egg

4 tbsp. butter (melted)
½ cup milk

Baca Juga

½ cup water
½ cup sugar
1 cup yellow corn meal
1 cup all-purpose flour
½ tbsp. baking powder
½ tsp. salt

honey, egg, butter, milk, water, sugar, yellow corn meal, all-purpose flour, baking powder, salt

Directions:

Preheat oven to 350F degrees. Spray 8×8 baking dish (or 8-inch round cast iron skillet) with nonstick spray. In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water.

In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt. Give it a stir with a whisk or a fork to combine. While whisking, slowly add your dry ingredients to your wet until all combined. Batter may be a little lumpy, that’s okay.

Pour mixture into greased baking dish (or cast iron.)

Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean.

My favorite way to eat it is with a big pat of butter and drizzled with honey!

Enjoy!

Recipe originally published: January 2011

Recipe updated & republished: January 2019

Sweet Southern Cornbread (Corn Cake)

This homemade Sweet Southern Cornbread is simple and made with real honey. Bake it up in a cast iron skillet or baking pan. Moist and sweet!

2 tbsp honey
1 egg
4 tbsp butter, (melted)
½ cup milk
½ cup water
½ cup sugar
1 cup yellow corn meal
1 cup all-purpose flour
½ tbsp baking powder
½ tsp salt

Preheat oven to 350F degrees.
Spray 8×8 baking dish (or 8-inch round cast iron skillet) with nonstick spray.
In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water.
In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt. Give it a gentle stir with a fork to combine.
While whisking, slowly add your dry ingredients to your wet until all combined.
Batter may be a little lumpy, that’s okay.
Pour mixture into greased 8 x8 baking dish (or cast iron).
Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean.

Like it crispy?
Heat up your cast iron skillet in the oven before adding the cornbread batter. Be sure to adjust the baking time accordingly.

Measuring sticky honey tip:
Here’s a tip for getting the honey out of your measuring spoon. Spray the spoon with nonstick spray first. Then pour in honey, this will help keep the honey from sticking.

For Mexican cornbread:
Add about half a small can of chopped green chiles and ¼ cup of shredded cheddar cheese. Also, if you like corn bits in your cornbread, just add a small can of corn, you could even use some creamed corn in here as well.

The Best Crock Pot Chili