Sweet Cornbread

4.45 from 25 votes

These mini honey cornbread loaves are an absolute delight, heaven with every bite.

Course Breakfast

Cuisine American

Keyword cornbread, honey cornbread, sweet cornbread, sweet cornbread recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings loaves

Calories 356

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.

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!