Wednesday, August 10, 2011

Sweet Honey Cornbread

     Cornbread and cast iron go together like ice cream and apple pie.  There is nothing quite as good as biting into a warm, crispy crusted piece of cornbread right out of your dutch oven or cast iron skillet.  Like biscuits, everyone seems to have their own favorite recipe.  True Southerners cringe at the thought of adding sugar to their savory cornbread, this version adds not only sugar but the added sweetness of honey.  Bake it in your 10 inch dutch oven with 10 coals in a ring around the bottom and 16-18 on the lid.  Check it after 20 minutes and if you like it on the sweeter side brush on another tablespoon of honey right before you take it off the coals. Moist and crumbly, this recipe for Sweet Honey Cornbread is one you'll want to add to your favorites file. 

Sweet Honey Cornbread
1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup sweet corn kernels (frozen or canned)
1/8 cup honey, for brushing on top (optional)

     Lightly oil or spray 10 inch dutch oven.
     In a bowl, combine flour, corn meal, baking powder, sugar and salt until well blended.
     In a seperate bowl, whisk together the buttermilk, honey, melted butter and beaten eggs.
     Pour the wet ingredients into the dry ingredients and mix just until they are combined.  Do not over mix.  Fold in the corn kernels.
     Pour into prepared dutch oven.  Bake at 375 degrees for 20-25 minutes or until toothpick inserted in the middle comes out clean.
     If desired, brush the top of the cornbread with a little honey right before removing from coals.
     Allow to cool for 15 minutes before cutting.

Bake in a 10 inch oven

Sweet, moist and dripping with honey


  1. Thanks for the recipe! Do you have any hints on how to get the cornbread out of the Dutch Oven, in one piece, for serving?

  2. If you line your dutch oven with parchment paper you can lift it out in one piece. You can also wait until the cornbread has cooled a bit then using an oven mitt, hold a plate over your dutch oven then flip it over. I usually slice the first few pieces right in my oven then use a large spatula to life out the rest. Thanks for stopping by! Liddy

  3. Bought a 80 year-old 12 inch cast iron dutch oven at an estate sale today. It was in mint condition in spite of almost daily use for the last 40 years! Cornbread that I made from this recipe is in the oven right now. I did leave the lid on, is that the correct thing to do?

  4. What a great find, sounds like your dutch oven is well seasoned. Don't see why you couldn't leave the lid on, usually I bake my cornbread in a cast iron skillet in my inside oven. Hope it turned out well, enjoy your new purchase! Liddy

  5. Did not bake with lid and this recipe is taking a LOT longer than the stated time. I used good measures and my oven temp is accurate:/