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Friday, April 19, 2013

Honey Sweet Cornbread

Yield: 1 standard 9" loaf pan or 9" x 9" square pan

This cornbread has just the right amount of sweet honey flavor. Perfect with any meal or as a stand alone snack. Try this sweet honey cornbread with strawberries and whipped cream for a really tasty treat.


  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 cup honey
  • 1/3 cup light brown sugar or white sugar
  • 2 eggs
  • 1 cup sour milk or buttermilk
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Preheat oven to 400 degrees F for square pan, 350 degrees F for loaf pan.

In a medium mixing bowl, combine sugar, honey, eggs, milk, and salt. 

Stir by hand throughout entire process, but stir minimally once you start adding dry ingredients.

In a separate bowl, combine flour, cornmeal, and baking powder. Combine completely.

Add dry mixture to wet mixture stirring until just combined. There will be lumps, but they are want them.

Grease your pan and dust with a bit of cornmeal. 

Fill with batter and bake about a half hour - 30 minutes or until tooth pick inserted in the center comes out clean.


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