This recipe for Sweet Cornbread in mini loaves, made with honey, is a twist on regular cornbread. Delicious, tender, and baked to perfection.
If you are a regular reader of Erren’s Kitchen, then you know that I love all things cornbread-related, and crave it a lot which means I create new cornmeal recipes every few months. I can’t help it, I just love the stuff!
I’ve made, classic corn muffins (That recipe isn’t very sweet at all so this time I went for a much sweeter version using extra sugar and some honey for more depth of flavor), cornbread pancakes, and corn muffins with both blueberries and strawberries. They really turned out tender and delicious and I know you’ll love them!
Why This Recipe Works
- Melted butter adds a rich flavor. Some recipes call for vegetable oil only and that has no flavor.
- No need for any special ingredients. This recipe calls for just fine cornmeal, and everyday baking ingredients..
- It’s super simple, all you need is a bowl and a wooden spoon! It’s that easy!
How to Make Sweet Cornbread
- Combine the dry ingredients.
- Mix the wet ingredients.
- Pour the wet ingredients into the dry ingredients and combine.
- Bake for 12 to 15 minutes.
- Serve and Enjoy!
Step by Step Instructions
Mix dry ingredients in a bowl and make a well in the middle.
Mix egg, milk, melted butter, oil, and honey in a large mixing bowl. Pour into the well of dry ingredients; combine.
Divide batter into the pan, filling the sections ¾ of the way.
Use an ice cream scoop to distribute the batter into the pan, it helps ensure the loaves are all a similar height.
For your information – you can get the pan I baked them in here on Amazon. (As an Amazon Associate, a small commission is made from qualifying purchases).
Bake for 12 to 15 minutes, or until golden.
Allow to cool.
Serve and enjoy, they are a thing of beauty!
Erren’s Top Tips
- This recipe uses fine cornmeal. Replacing it with coarse cornmeal could result in a much drier cornbread
- Don’t overmix the batter. Using a wooden spoon is best for this recipe in place of an electric mixer. Overmixed batter will make a heavy, dense cornbread.
- A Few Lumps in the batter is fine. When making cornbread, a few lumps in the batter won’t hurt. They’ll moisten during baking giving more texture.
- Always check your cornmeal is fresh Did you know cornmeal can go bad? Good cornmeal will have a sweet aroma Cornmeal that’s turned will smell stale and musty.
- Serve these gorgeous sweet cornbread loaves warm or cold. I like a little butter with mine!
Other Fantastic Cornbread Recipes
FAQs
Heavy cream is about fifty percent water, while milk usually runs 80 – 90 pecent water. I might try using 1/3 cup water to 2/3 cup cream for corn bread. A fifty/fifty mix would probably work out OK too
You can add literally anything to your sweet cornbread. Nuts, dried fruit, you can replace honey with maple syrup. The combinations are endless.
Your sweet cornbread might sink in the middle if it simply hasn’t had long enough to cook. All ovens are different so keep an eye on it and live it in a little longer until it’s fully cooked.
Make sure you don’t bake your cornbread too long. Ovens vary so be sure to check on your cornbread after 10 minutes to see if it needs longer.
You can store cornbread in the pantry for 1 to 2 days. It should be kept dry and away from sunlight. Keep it in an airtight container. Keep in the fridge in an airtight container for up to 3 days. To freeze your cornbread, wrap it tightly in plastic wrap or foil and freeze in a freezer-safe container for 2 to 3 months. Defrost and serve!
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Let’s Make Sweet Cornbread
Ingredients
- 2 cups all-purpose
- 2 cups fine cornmeal
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 4 eggs beaten
- 2 cups milk
- 4 tablespoons butter melted
- ¼ cup vegetable oil
- ½ cup honey
Instructions
- Pre-heat oven to 425 f/ 220c
- Grease a mini loaf pan.
- Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
- Mix egg, milk, melted butter, oil, and honey in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Divide batter into the pan, filling the sections ¾ of the way (This makes 12 – 15 loaves).
- Bake for 12-15 minutes, or until golden brown.
Tips + Notes
- Use an ice cream scoop to distribute the batter into the pan, it helps ensure the loaves are all a similar height.
- This recipe uses fine cornmeal. Replacing it with coarse cornmeal could result in a much drier cornbread
- Don’t overmix the batter. Using a wooden spoon is best for this recipe in place of an electric mixer. Overmixed batter will make a heavy, dense cornbread.
- A Few Lumps in the batter is fine. When making cornbread, a few lumps in the batter won’t hurt. They’ll moisten during baking giving more texture.
- Always check your cornmeal is fresh Did you know cornmeal can go bad? Good cornmeal will have a sweet aroma Cornmeal that’s turned will smell stale and musty.
- Serve these gorgeous sweet cornbread loaves warm or cold. I like a little butter with mine!
Nutrition Information:
Are you making this recipe? I love to see your creations so please tag @ErrensKitchen on Instagram and hashtag it #ErrensKitchen
Joyzechurch says
I never knew the word “tender” could or should be used to describe cornbread, but this one is and is absolutely delicious!
Erren's Kitchen says
I love to hear this, it is a wonderful recipe, so glad you enjoyed it!
Samantha Corfield says
Awesome! I didn’t have only fine ground cornmeal and, in fact, had to use some arepa cornmeal because it was what I had. Still turned out wonderful – great flavor. The honey adds a nice richness. Thanks!
Erren's Kitchen says
I’m glad it still worked out well for you, Samantha!
Jill Tino says
I made these with my Girl Scout troop and we had extra batter so we made some mini muffins. So delicious!
Erren's Kitchen says
That is amazing to her Jill, thank you!
Christine says
Hi Erren,
My cornbread while they tasted great, did not have that smooth exterior like the ones in your pictures. would the cornmeal play a role in that? Thank you.
Erren says
Hi Christine. It’s hard to say, but most likely. Did you use fine cornmeal?
Christine says
Hi Erren’s,
It had a coarser grain. I’ll try a fine cornmeal and report back.
Kind regards.
Christine says
Erren,
What brand of corn meal do you use?
Thanks
Britt says
Hi,
If I make these early in the day, would it hurt to warm them up before serving, and if so, how would you recommend to heat them without drying them up?
Britt
Erren says
Hi Britt, Cornbread is best fresh, but as my recipe calls for fine cornmeal, it won’t dry out as much as others. One thing you can do to add moisture is swap the milk for buttermilk. If you do, use only 1 teaspoon of baking powder with 1/2 teaspoon of baking soda. Then warm them in the oven.
Linda A. says
Hi. Can you use 2 cups of buttermilk instead of milk? Thank you.
Erren says
Hi Linda. I would probably do one cup of buttermilk and one cup milk to keep them from getting too moist, but buttermilk sound good. Let me know how it goes!
Kris says
Can you make these into muffins? What temp and how long? Thanks. Making 8 mini loaves and the rest of batter into muffins.
Erren says
The same temp and maybe slightly less time. Try 5 minutes less, but I suspect there isn’t much in it.
Kris says
Thanks!!!! I had a lot of batter left over. My loaf pan is the one in your photo… 8 loaves.
Erren says
Did I make a mistake on servings? I may have the perfect excuse to make these again ? thanks for letting me know!
Kim says
Hi Erren, just pinned your awesome looking recipe and I can’t wait to try these delicious looking little cornbread loaves. I recently purchased a cast iron pan with “forms” that shape the bread into mini stars, moons, etc…. Can I bake this recipe in cast iron? Thank you!
Erren says
Hi Kim, so glad you like them! I’ve never tried it so can’t say for sure, but if you try it please let me know. Wish I had a better answer. If I had one like yours I’d try it!
Shelley says
We traditionally have turkey chili and cornbread on Christmas Eve. I’m wanting to try out these mini Honey Cornbread Loaves. They are YUMMY!! I think the grandchildren will be tickled at seeing such small loaves of “bread”.