Moist Honey Cornbread Recipe

You may have seen my favorite no-bean chili recipe in a previous post. But, what kind of Texan eats chili without cornbread? No kind of Texan. Check out this moist honey cornbread recipe I’ve fine-tuned over the years while living deep in the woods of the Lone Star State.

Woman With Dog
Me and Ruger eyeballing a herd of cornbread in the distance. Get 'em, boy. Get 'em.

Moist Honey Cornbread Recipe

Ingredients

To make the best moist honey cornbread recipe, you’ve got to use the best ingredients! Always use real, organic foods when possible! Avoid harmful chemical preservatives.

Use a 9″ x 13″ glass or stainless steel pan for this recipe.

  • 2 cups yellow cornmeal
  • 1 cup flour (Unbleached)
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, melted (1 stick)
  • 1/2 cup honey
  • 1 1/2 cup milk 
  • 2 eggs 
  • 4-ounce can of diced mild chilis (Optional, but highly recommended. This won’t make the cornbread spicy but it adds flavor.)

How to Make Moist Honey Cornbread

1. Mix Dry Ingredients

In a large bowl, mix the cornmeal, flour, sugar, salt, and baking powder. Set it aside.

2. Melt Butter

Melt the butter in a 9×13-inch glass or stainless steel pan by putting it in the oven at 350 degrees for about 5 minutes. Gently tilt the pan in different directions to grease the pan with the melted butter.

Check on it frequently, so it doesn’t burn! You’ll know the butter is burned if it turns dark brown. If that happens, you shouldn’t use it, because the flavor will not be good.

Take the pan out of the oven when the butter has melted. Then increase the oven temperature to 400 degrees.

3. Mix Honey with Butter

Pour the melted butter into a glass or steel bowl with honey. Mix them with a whisk until well blended.

4. Mix the Honey Butter with the Dry Ingredients

Mix the honey butter with the dry ingredients and stir until well combined.

5. Add the Eggs, Milk, and Chilis

Whisk in the eggs, milk, and chilis and blend until the mixture is smooth.

6. Bake

Pour the mixture into the greased pan, set it on the middle shelf of the oven, and bake it at 400 degrees for 15 to 20 minutes, or until the top is golden brown. 

You can check to see if it is done by inserting a toothpick in the middle of the cornbread. If the toothpick comes out with batter on it, it isn’t finished cooking. If the toothpick comes out clean and dry, it is ready!

Enjoy!

Enjoy your moist honey cornbread with the best no-bean chili that ever was! 

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