Recipe: Honey Cornbread

Posted in , , on the 20th January, 2013
Follow Me on PinterestPin It

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 recipe for 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.)

<Don’t like step-by-step pictures? For a standard printable recipe, CLICK HERE or scroll all the way to the bottom>

Honey Cornbread

Here are the ingredients: corn meal, flour (I used white wheat), salt, baking powder, baking soda, low-fat buttermilk, eggs, honey and butter.

Honey CornbreadHoney Cornbread

Preheat your oven to 375°F (190°C) and prepare your pan with non-stick cooking spray (or butter) and set aside. I used a 9×5 but I will give the instructions for an 8×8 pan.

Honey CornbreadHoney Cornbread

To small bowl, combine the corn meal, flour, …

Honey CornbreadHoney CornbreadHoney Cornbread

…salt, baking powder and baking soda.

Honey Cornbread

Whisk all of dry ingredients to combine (my way of sifting). Set aside.

Honey CornbreadHoney CornbreadHoney Cornbread

In a large mixing bowl, combine the buttermilk, honey and eggs.

Honey CornbreadHoney Cornbread

Whisk to combine, making sure to draw up the sticky honey from the bottom of the bowl.

Honey CornbreadHoney Cornbread

Add in the melted butter and whisk again to combine.

Honey CornbreadHoney Cornbread

With a rubber scraper or whisk, gently fold in the dry ingredients (I find I don’t over-mix if I use a rubber scraper). Be careful not to overwork the batter. Just mix until you see most of the dry incorporated.

Honey CornbreadHoney Cornbread

Pour batter into prepared 8×8 pan and place in preheated oven (middle rack position is best).

Honey CornbreadHoney Cornbread

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.

Honey CornbreadHoney Cornbread

Allow cornbread to cool in pan for 5 minutes (this allows the cornbread to release from the pan easier). Once it has cooled you can turn out on a cooling rack to cool for an additional 15 minutes OR you can serve immediately, like I do. I cannot wait that long! I know the slices won’t look as pretty, but dang is it worth it!  You see what I mean by this slice. Can you blame me for diving right in?

Honey CornbreadHoney Cornbread

This cornbread is slightly sweet and crisp. It goes great with a bowl of chili. Why don’t you also give my recipe for Minnesota Chili a try?

If you try this recipe for Honey Cornbread, please COMMENT below. I want to hear your results!

Enjoy the comfort of food!

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Printable Recipe:

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.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!

Leave a Reply

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

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

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