Baking & Pastry > Bread Baking > Quick Breads > Cornbread Recipe
Honey Cornbread
This honey cornbread recipe is a sweeter take on the classic, perfect as a side for savory meals. The honey adds a delightful sweetness and helps keep the cornbread moist. It is a family favorite!
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 2 Large egg
- 1 cup Milk
- 1/4 cup Honey
- 1/4 cup Unsalted butter, melted
Preparation
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or a 9-inch cast iron skillet.
Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Make sure these are evenly distributed to ensure a consistent rise.
Wet Ingredients
In a separate bowl, whisk together the eggs, milk, honey, and melted butter.
Combine
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are perfectly fine.
Baking
Pour the batter into the prepared pan or skillet. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Serving
Let the cornbread cool slightly before cutting into squares and serving. Enjoy warm with a drizzle of honey or a pat of butter. Pairs well with chili or barbeque!
FAQ
-
Can I use a different type of sweetener?
Yes, you can substitute maple syrup or agave nectar for the honey, but it will slightly alter the flavor and moisture of the cornbread. -
Can I add creamed corn for extra moisture?
Yes, adding about 1/2 cup of creamed corn to the batter will make the cornbread even more moist and flavorful. Adjust the milk accordingly if needed. -
How do I keep the cornbread from drying out?
To prevent the cornbread from drying out, store it in an airtight container at room temperature. You can also add a small piece of apple to the container to help retain moisture.