When it comes to Southern comfort food (and BBQ), cornbread holds a special place in many hearts. Its golden crust, fluffy texture, and distinct corn flavor make it a beloved side dish. In this blog post, I invite you to embark on a culinary adventure with my Honey Basil Olive Oil Cornbread (sourdough or not). This unique twist on traditional cornbread combines the richness of olive oil, the subtle sweetness of honey, and the aromatic essence of fresh basil. The result? A mouthwatering cornbread with an irresistible combination of fragrant basil, luscious honey, and the delicate richness of olive oil.

A Twist on Tradition

Sourdough Discard

Using sourdough discard in this recipe gives the cornbread a lovely tang that complements the other ingredients. Although you can choose to not add sourdough, I find it an excellent opportunity to use up some sourdough discard and add additional flavor to the cornbread!

Flavor Balance
Honey Basil Olive Oil Cornbread offers a nice balance of savory and sweet flavors. The subtle sweetness of honey adds sweetness while the aromatic essence of basil infuses an herbal freshness. The addition of olive oil brings a richness and creates a moist texture. Together, they create a beautiful harmony of flavors.

Versatility
This Honey Basil Olive Oil Cornbread can be enjoyed in many different ways. Serve it as a side dish with soups, stews, or barbecue to add a touch of sweetness and depth that complements heartier flavors. Alternatively, enjoy it on its own as a delicious snack or breakfast treat. Toast a slice lightly and spread with butter or your favorite jam for a simple yet satisfying way to start your day.

Looking for more quick sweet bakes?

• Candied Pomelo Scones
• Black Sesame Banana Bread
• Chai Tea Financiers
• Sourdough Ube Crumble Sweet Rolls
• Black Sesame & Banana Chiffon

Print Recipe

Honey Basil Olive Oil Cornbread (sourdough or not)

Elevate your cornbread game with this delightful and unique twist on a classic recipe. Honey basil cornbread combines the natural sweetness of honey with the aromatic essence of fresh basil, resulting in a moist and flavorful treat. The combination of the earthy cornmeal, fragrant basil, and the subtle sweetness of honey creates a harmonious blend of flavors that will leave your taste buds craving for more. Whether served as a side dish or enjoyed on its own, this honey basil cornbread is a perfect balance of savory and sweet, making it a delightful addition to any meal or gathering.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American

Keyword: quick bread, sourdough, sourdough discard

Equipment

• loaf pan
• kitchen scale

Ingredients

Non-sourdough recipe

• 120 g all-purpose flour
• 150 g yellow cornmeal
• 100 g cane sugar
• 170 g honey
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 225 g sour cream or buttermilk
• 65 g olive oil
• 8-10 basil leaves

Sourdough recipe

• 70 g all-purpose flour
• 150 g yellow cornmeal
• 100 g cane sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 75 g sour cream
• 65 g olive oil
• 170 g honey
• 100 g sourdough discard
• 8-10 basil leaves

Instructions

• Pulse basil leaves with olive oil.
• Cream together egg, sugar, and basil olive oil. Mix in honey, sour cream/buttermilk (and sourdough discard if you're making the sourdough version).
• Combine together your dry ingredients: flour, cornmeal, salt, baking soda, baking powder, and baking powder.
• Fold dry ingredients into the wet ingredients and pour into your baking pan.
• Preheat oven to 375ºF. Generously grease your baking dish with butter and then dust with flour.
• Bake for 25 minutes till the top is golden and lightly toasted or when a toothpick or knife inserted to the center of the loaf comes out clean.

Notes

Note:

buttermilk: buttermilk can be substituted with 1 tbsp lemon juice + milk. Set aside ~5min before using. 

Variations:

You can use this recipe as a baseline to make other variations– just swap out the ingredients! For example, one of my favorites– Pineapple Cornbread. Swap out 1 cup of milk with 1/2 cup milk and 1/2 cup pineapple juice. Pineapple juice is already acidic so you can leave out the lemon juice.