Honey Cornbread Recipe
Pin It
facebook 
twitter 
stumbleupon 
email 
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
Print recipe
| 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! https://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: https://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. |
