Honey Maple Cornbread Recipe

| April 14, 2010 | 7 Comments


A few years ago, I thought cornbread was cornbread: a sweet, crumbly, delicate bread that tastes so delicious smothered with butter. Then I had a bright idea to try a special recipe for Southern cornbread. Since cornbread is a Southern tradition, it had to be the best version, right?

This is the part where I am supposed to tell you that I adored it and discovered a whole new world of cornbread eating. Unfortunately, that’s not what happened. Southern cornbread is a lot different than the Northern cornbread that I grew up with. Northern cornbread is the sweet one, but Southern cornbread is savory. It’s like two different worlds of eating. Someday, I will try Southern cornbread again, but for now I am sticking to Northern — my favorite.

When I decided to serve barbecue pulled pork this week, it seemed natural to serve it with cornbread, which gave me an opportunity to try out a recipe I have been working on. This sweet, but not too sweet version, is fabulous. With a hint of butteriness, this Honey Maple Cornbread is perfect for eating with dinner.

It was a hit with the family too — Will ate his straightaway and Shawn went back for seconds.

Making this is pretty easy. The batter is mixed up in one bowl, by hand. The only bit of complication is that you want to make sure that the butter cools before it gets near the eggs … but even that is pretty easy and straightforward. All in all, you can have this mixed up and into the oven in just 10 minutes. Easy peasy.

So, what’s your preference? Southern cornbread or Northern?

Honey Maple Cornbread
Prep time
Cook time
Total time
Serves: 16 pieces
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup unsalted butter, melted and cooled slightly
  • ¼ cup honey
  • ¼ cup maple syrup
  • 2 eggs, lightly beaten
  • 1 cup milk
  1. Preheat oven to 400 degrees. Spray an 8 x 8-inch baking pan with cooking oil and set aside.
  2. In a large bowl, sift together the cornmeal, flour, baking powder and salt.
  3. Make a well in the center of the dry ingredients and add the butter, honey, maple syrup, eggs and milk. Stir to combine.
  4. Pour the batter into the prepared baking pan and tilt to distribute evenly.
  5. Bake for 20-25 minutes, until golden and a toothpick inserted in the center comes out clean.

Category: Bread, Recipes

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (7)

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  1. Making Homemade Cornbread: {16 Recipes To Try} : TipNut.com | September 30, 2010
  1. Tonia says:

    Oh, that looks great Sarah. I LOVE cornbread. We usually go with the sweet version, but I guess it depends on what else I’m serving as to if I want sweet or savory.

    I think this would be a good breakfast cornbread.
    .-= Tonia´s last blog ..Red Velvet Cake Balls =-.

  2. zoe p. says:

    Is *that* the difference – North and South?

    I love sweet cornbread, especially if it is very tender. But every time I make it, I seem to hit on savory, more “rustic” versions that I’m not wild about!

    Maybe I’ll try this one . . .
    .-= zoe p.´s last blog ..Beef and Soba Soup for Sickies =-.

  3. Sarah Caron says:

    Tonia, I really wanted a piece for breakfast this morning! It would definitely be good for that too.

    Zoe, definitely not the *only* difference (Southern is also typically cooked in a skillet, according to The New Food Lover’s Companion; different types of cornmeal may also be used), but in terms of sweet v. savory, yes – at least from what I have read in various books and other resources.

  4. You know that being from Georgia that I have to like the Savory Cornbread! Sweet cornbread is more of a dessert or a muffin. Southern cornbread can be eaten along with blackbean soup or Hoppn’ John. Also cornbread here is cooked in cast iron either a skillet or in a corn stick pan. Not to say that yours is not good, but I would have to have a cup of coffee with it for breakfast!
    .-= The Teacher Cooks´s last blog ..The Great American Bake Sale =-.

  5. Elena says:

    I made this cornbread this morning with just a few changes. We buy raw, unprocessed honey, so I didn’t see the point of cooking it in this recipe. I used 1/3 cup of maple syrup instead of recommended honey and maple syrup combo. I also use sprouted flours to maximize the nutritional value baked food and this recipe worked very well with organic sprouted yellow corn flour and organic sprouted spelt flour. Finally, I used 1 cup of real, full fat, raw milk from a family cow. Low fat commercial milk has all kinds of unhealthy additives in it, including powdered milk. I recommend buying full fat organic milk if you don’t have a way of drinking clean, raw milk from your own cow or a local farmer. This cornbread is delicious… and don’t mind my saying, but it goes rather well with coffee too… nothing wrong with a taste of sweetness in it. I wouldn’t hesitate a bit to compliment my black bean soup with it either :-) Thank you for this recipe, Sarah!

  6. Rebecca says:

    I made this recipe as described, just added some chopped sage and 1/2 cup of frozen corn. I found that the batter was way too thin and I had to cook it longer than recommended, which resulted in some very brown (not golden!) edges. Next time I will add less milk. Otherwise it turned out great. Thanks for posting a cornbread recipe that uses all natural ingredients and no sugar.

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