Honey Cornbread Recipe

Posted in on the 20th January, 2013
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Honey Cornbread

This is one of the best cornbread recipes I’ve made so far. It’s simple and delicious. I love the crusty sweet texture and it’s beautifully paired with my Minnesota Chili. It takes just a couple minutes to whip up and in less than 45-minutes you’ll have delicious Honey Cornbread.

If you make the Minnesota Chili at the same time you can easily have an amazing and comforting dinner ready in less than 45 minutes. Let me show you step-by-step how to make this ridiculous good Honey Cornbread (recipe adapted from Cooks Country.)

If you need more visuals for recipes, just  CLICK HERE for step by step instructions with pictures in my recipe blog post.

Enjoy the comfort of food!

Honey Cornbread

Serves 6
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes
Allergy Egg allergy, Milk Allergy (Dairy), Wheat Allergy (Gluten)
Dietary Vegetarian
Meal type Bread and Rolls
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Barbecue
Website Cooks Country
Crispy, buttery, and slightly sweet cornbread straight from the oven. Not many things better! http://recipesingoodtaste.com/?recipe=recipe-honey-cornbread

Ingredients

  • 1 cup corn meal (fine ground)
  • 1 1/4 cup white wheat flour (All-purpose will do)
  • 1 teaspoon salt (I used kosher salt)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup low-fat buttermilk
  • 2/3 cups honey
  • 2 Large eggs
  • 4 tablespoons butter, melted

Note

Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-honey-cornbread

Directions

Step 1 Preheat your oven to 375°F (190°C) and prepare an 8x8 pan with non-stick cooking spray (or butter) and set aside.
Step 2 To small bowl, combine the corn meal, flour, salt, baking powder and baking soda. Whisk all of dry ingredients to combine (my way of sifting) Set aside.
Step 3 In a large mixing bowl, combine the buttermilk, honey, eggs and melted butter. Whisk to combine.
Step 4 With a rubber scraper or whisk, gently fold in the dry ingredients until just incorporated - careful not to overwork the batter.
Step 5 Pour batter into prepared 8x8 pan and place in preheated oven and bake at 375°F (190°C) for 30-35 minutes or until a toothpick comes out clean when inserted in the center of the pan.
Step 6 Allow cornbread to cool directly in pan for 5 minutes. Once it has cooled you can turn out on a cooling rack to cool for an additional 15 minutes.
Step 7 This cornbread goes great with a bowl of chili.

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Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder

Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder