Honey Cornbread, 3 Ways

Okay, this is actually crazy. But this is the first cornbread recipe I’m ever — and I mean EVER — posting on the blog. Do I have an explanation on why that is? No, I do not. And it’s definitely not because I don’t love and appreciate cornbread. Because oh, I do. All I can say is that cornbread is just one of those things that I never got around to testing and posting.

Maybe. MAYBE it has something to do with the fact that cornbread never made its appearance on my dinner or dessert table growing up, and I have only discovered the blessing that is cornbread these past five years or so. But still. I had five years. I have no excuses, honestly.

To conclude (but not actually), I hope this honey cornbread with three different variations will somewhat alleviate the long and arduous wait you’ve had to endure up until today.

I’ve slightly adapted this cornbread recipe from Sally’s Baking Addiction. It was the best one I tried out. And I’ve tried out LOTS.

First off. The texture is on point with equal parts smooth flour and gritty cornmeal.

Secondly. Just the right amount of sweetness is achieved with a mixture of brown sugar and honey. Both brown sugar and honey are denser and moister than granulated sugar, so you know you’re getting a rich and tender and soft and moist and tasty and fruity and caramely crumb here.

This cornbread is sweet, but not very. It’s lightly sweetened and not cloying and is wonderful paired with a smear of butter and a drizzle of honey or maybe a spoonful of jam.

There's also buttermilk and a generous amount of butter to make this honey cornbread extra moist and flavorful. Basically, this cornbread is just perfectly balanced and delicious. Perfectly. 

And. Thanks to a coating of butter used to grease your baking pan, you’re gonna achieve an extra crunchy and crispy and buttery crust to offset that soft and fluffy and moist interior.

This honey cornbread is made in one bowl, in five minutes, takes up about twenty minutes of baking time, and takes up approximately one minute to devour. 

Now. The variations. The add-ins. The three different ways:

• Leave your cornbread classic and plain

• Add in a cup full of fresh, juicy, bursting, sweet blueberries

• Mix in a finely chopped jalapeño pepper, for spicy kicks (my personal favorite)

And, since I wanted to portray the cornbread with its three different variations for these photos, I divided the the batter into mini loaf pans. Because making three full-sized cakes to depict the three variations would have been a little impractical. And wasteful. I mean, there's only so much a girl can eat. (Ugh, okay, fine. FINE, I'll admit it — I really baked the cornbread this way because mini loaf cakes are the most adorable.)

BUT, don't worry. If you don't have adorable mini loaf pans, this recipe is also perfect when baked in an 8” round or square pan.

Oh, last thing — did I mention that cornbread is addicting? Well, this one is, in particular. 

Fluffy cornbread. That's moist and tender and buttery. And lightly sweetened. With crispy edges and soft centers. And is super easy and quick to whip up. And can be customized with any of your favorite add-ins.

Honey cornbread, three ways — stay right there while I fetch some butter and fruit preserves.

Honey Cornbread, 3 Ways

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Yield: 8-inch cake or 8-9 mini loaves (9 servings)

1/2 cup (1 stick) butter, melted
1/4 cup honey
1/4 cup light brown sugar, packed
1 large egg
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon white vinegar)
1 cup flour
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
-Add-ins: 1- Leave plain OR 2- add 1 cup fresh blueberries OR 3- add a finely chopped fresh jalapeño pepper, seeds removed
-Optional: Raw sugar, for sprinkling

1. Preheat oven to 375 F. Grease and butter an 8” round or square pan, or grease and butter 8-9 mini loaf pans.

2. Whisk together the first five ingredients, through buttermilk. Pour the dry ingredients over the wet and mix everything together until just combined. Stir in add-in of choice.

3. Pour batter into pan/s. Sprinkle raw sugar on top if using. Bake cornbread for 20-28 minutes for large cake, 12-16 minutes for mini loaves. The cornbread is ready when it's golden brown and a toothpick inserted comes out clean. Serve with butter and honey/jam if desired.

Adapted from Sally's Baking Addiction