Honey Moist Cornbread

Honey Moist Cornbread

Cornbread that's moist and tender on its own, but even better served with butter.

15 min. prep time
9 servings
13513 Ratings


1 cup all-purpose flour
1 cup yellow or white cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup Land O Lakes® Butter, melted
1/4 cup honey
2 Land O Lakes® Eggs, slightly beaten


Heat oven to 400°F.

Combine flour, cornmeal, sugar, baking powder and salt in bowl. Stir in all remaining ingredients just until moistened.

Pour into greased 8- or 9-inch square baking pan. Bake 18-22 minutes or until toothpick inserted in center comes out clean.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 250

Fat: 10g

Cholesterol: 70mg

Sodium: 340mg

Carbohydrates: 36g

Dietary Fiber: 1g

Protein: 5g

Recipe #3934©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

OMG, the easiest and best cornbread I've ever made and I've tried several different recipes!! Thank you Land O Lakes!
There are no words to explain how great this recipe is!!!! I made it tonight with dinner and it was a hit! I followed step by step and it came out perfect! I can't wait to share with my dad I hope he says it tastes like my granny's that would make me proud!
I made this receipe years ago and lost it I wiil be makeing it this weekend. Thanks so much
I rate this recipe 5 stars
This was the most moist cornbread I have ever made. And, I used low fat milk in place of the half & half. I served it with homemade vegetable soup. Yum!
Love this recipe....just served it with chili. I added one 14.75oz can of creamed corn as I usually do with cornbread. Awesome and so moist. Everyone loved it, even my picky eater.
Best ever!
Best cornbread ever. I ad corn sharp cheddar, jalapeños and bacon.
I have made this recipe for years. My mother-in-law gave me the Land O Lakes cookbook about 15 years ago, which calls for whipping cream instead of half-n-half. I've made it both ways, and it is always a crowd pleaser. I've started making them in mini muffin pans, filled all the way, and baked for 11-12 minutes. Less mess, and kids seem to love them this way.
Best cornbread ever! I use lowfat milk instead of half and half because that is what I have on hand and add an extra tablespoon of either butter or oil to make up for the missing fat.
This is a very good homemade recipe for cornbread. It goes extremely well with just about any kind of soup and it's easy to make. I even gave part of my very first pan of this away to a sick neighbor, it's that good!
Coming from the south myself, this sounds like what I & my Mother before me have always made. There is notning better. Carolyn
Love this cornbread! This is an excellent recipe.
This is a favorite at our house. I serve it with chili. I have used whole milk when I don't have 1/2 and 1/2 and it works wonderfully, too.

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