The joy you feel after bringing in your harvest triggers the same kind of joy you feel when you take your first bite of Harvest Gold Cornbread! This warm, crumbly, sweet-and-savory treat is the best kind of side to have on your spread. It’s the finishing touch to every good meal, especially when it’s topped with some spicy chiles, melty butter, and gooey honey. Mmm, nothing tastes better than tasting your hard work come to life… and that rings true for this Harvest Gold Cornbread!


For the cornbread:

  • 12 tablespoons unsalted butter, softened, plus more, to taste, for greasing the skillet
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup honey
  • 2 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 teaspoons fine sea salt
  • 1 cup whole milk
  • 1/3 cup sour cream
  • 2 Fresno chiles, seeded and thinly sliced into rings

For the topping:

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey, plus more, to taste


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Generously grease a 12-inch skillet with the extra softened butter.

Step 3 –In the bowl of a stand mixer fitted with the paddle attachment, cream together 12 tablespoons of the softened butter, the oil, and the sugar on medium speed.

Step 4 –With the mixer running, gradually add 1/3 cup of the honey in a slow, steady stream, to the butter mixture and mix well to combine.

Step 5 –Add the eggs, one at a time, to the honey mixture and scrape well after each addition. Mix the honey mixture until it is light and fluffy, about 3 minutes.

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Step 6 –In a medium bowl, whisk the flour, the cornmeal, the baking powder, the cayenne, and the salt together.

Step 7 –Add the flour mixture to the honey mixture and mix until it is well-incorporated.

Step 8 –Add the milk and the sour cream to the batter mixture and mix until it is smooth, about 2 minutes.

Step 9 –Pour the batter into the prepared skillet and spread it into an even layer.

Step 10 –Sprinkle the chiles over the batter.

Step 11 –Bake the cornbread until the edges appear crisp and a toothpick inserted into the center comes out clean, about 40-45 minutes.

Step 12 –In a small bowl, whisk the remaining melted butter and 2 tablespoons of the honey together.

Step 13 –Transfer the cornbread from the oven and brush the honey-butter all over.

Step 14 –Return the cornbread to the oven and bake until the surface is golden, about 3 minutes.

Step 15 –Let the cornbread cool for 20 minutes.

Step 16 –Cut the cornbread and serve it with the extra honey.