Honey and Oat Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This honey and oat cornbread has become a staple in my kitchen because it comes together in under an hour and tastes absolutely wonderful. The combination of cornmeal and rolled oats gives it a wonderful texture and heartiness, while the oats provide beneficial fiber that keeps you satisfied longer. What I love most is how simple it is to make with ingredients you probably already have on hand, making it budget friendly and perfect for busy weeknights. The honey adds natural sweetness and a beautiful golden color that makes every slice feel a bit special, and the vanilla brings everything together beautifully. Whether you're serving it warm with butter or enjoying it the next day, this cornbread never disappoints.
Ella x
Ingredients
- 200 gcornmeal
- 150 grolled oats
- 100 gall-purpose flour
- 120 mlhoney
- 2eggs(large)
- 240 mlmilk
- 80 gunsalted butter(melted)
- 12 gbaking powder
- 3 gsea salt
- 5 mlvanilla extract
- 60 mlhoney for drizzling(for topping)
Detail level
Instructions
- 1
Preheat your oven to 200°C and lightly grease a 20cm square baking tin with butter or oil.
Tip: A loaf tin works equally well if you prefer a different shape.
- 2
In a large mixing bowl, combine the cornmeal, rolled oats, flour, baking powder, and sea salt. Whisk these dry ingredients together until evenly distributed.
Tip: Sifting the baking powder helps eliminate any lumps.
- 3
In another bowl, whisk together the eggs, milk, melted butter, honey, and vanilla extract until well combined and smooth.
Tip: Ensure the butter has cooled slightly before mixing with eggs to avoid scrambling.
- 4
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; some small lumps are fine.
Tip: Overmixing develops gluten and can make the cornbread tough.
- 5
Transfer the batter to the prepared tin and smooth the top with a spatula.
Tip: Fill the tin about three-quarters full for even rising.
- 6
Bake in the preheated oven for 25 minutes, or until a skewer inserted into the centre comes out clean with just a few moist crumbs.
Tip: Check at 20 minutes if your oven runs hot.
- 7
Remove from the oven and let cool in the tin for 5 minutes, then turn out onto a wire rack.
Tip: Cooling in the tin first prevents the bread from breaking.
- 8
While still warm, drizzle the top generously with the remaining honey, allowing it to soak slightly into the crust.
Tip: The warmth helps the honey glaze set beautifully.
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