Honey Cornbread
"Serve this in the morning for breakfast (you can even make corn muffins from this recipe) or serve it with some hot soup or chili on a cold winter's day."
photo by Bonnie G #2
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1⁄4 cup butter, melted
- 1 large egg
- 1 cup milk
- 1 1⁄4 cups yellow cornmeal
- 1 cup flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup honey
directions
- Heat oven to 400 degrees.
- Grease an 8x8 baking pan
- Beat milk, butter and egg in a large blow.
- Stir in remaining ingredients (except honey), batter will be lumpy.
- Pour batter into pan.
- Bake for 20-25 minutes until golden brown and toothpick inserted in center comes out clean.
- Remove from oven and immediately spread honey on top
- Cool and serve.
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Reviews
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Why buy a box when you con make this! We paired this with spicy chili and it was perfection. Try it, you'll love it -
Chose this recipe to go along with recipe#144954 and it was not only good but very forgiving. I made a MAJOR mistake that I didn't find until they were already in the oven and partly baked. I'd forgotten the baking soda!!! As a result they didn't rise and were heavy, but the taste was still great. Slightly sweet and went perfect with our spicy chili. Soooo, my photo isn't so pretty but as I was making these as part of "Help a naked recipe game" I had to post it. Next time I make them, and these will be my go to cornbread recipe - I'll post a better one. Even DH, who prefers a spicy over sweet cornbread - loved this one as it wasn't to sweet -
This cornbread is the most amazing thing you will ever put in your mouth! I made it with whole wheat flour and it still was the best cornbread I have ever made...ever! -
This is awesome cornbread!!! Really moist and sweet.. -
This cornbread is excellent, and we make it again and again. It's one of our favorite chili accompaniments. We add the honey to the batter which makes it extra sweet and yummy! It usually takes longer to cook than suggested.
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Tweaks
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Delicious! Exactly what I was looking for - a very light, sweet, and moist cornbread. I did make a couple changes - used whole wheat flour, brown sugar, and heated the baking pan with a little oil while mixing the batter to give it a crispy crust. I also omitted the honey on top, as I found the bread sweet enough without. Perhaps I'll use honey in the batter instead of sugar next time.
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Incredible! The first corn bread recipe I've found that gives a truly moist, sweet corn bread! I subbed 1/4 cup brown sugar and sour milk and forgot the salt altogether. Definitely putting this one in my book of keepers! Thanks for sharing!
RECIPE SUBMITTED BY
I teach at both a high school and college several miles away from home. Cooking during the week is sometimes difficult to do so I'm always looking for easy recipes I can incorporate into a busy week. On weekends, you'll usually find me cooking up a storm for occassional leftovers for the week or to entertain guests.
My favorite tool to cook with... the grill. If I didn't live so close to the cities, I'd cook over an open pit fire every night.
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