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Honey Corn Bread Recipe

Honey Corn Bread Recipe photo by Taste of Home

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It's a pleasure to serve this moist corn bread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey

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Honey Corn Bread Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

10 20 30

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup heavy whipping cream
1/4 cup canola oil
1/4 cup honey

Directions

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 318 calories, 17 g fat (7 g saturated fat), 83 mg cholesterol, 290 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Honey Corn Bread in Taste of Home April/May 1996, p31

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Reviews for Honey Corn Bread

Honey Corn Bread

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Reviewed on Feb. 07, 2013 by sulynn051467

I usually don't care for cornbread as it tends to be dry but this is so moist and very tasty!

Reviewed on Apr. 18, 2012 by scotchcat

Excellent!!! I made it with skim milk as that is what we have in the house. Not an issue, it was moist and wonderful. I'll make this over and over again!!!!

Reviewed on Mar. 05, 2012 by kafaughn

Used 2% milk in place of heavy cream. Whole family loved this. Very moist.

Reviewed on Nov. 14, 2011 by diannacrock

This is the best cornbread ever!! Most are so dry they are inedible, but not this one. My whole family loves it! I also will substitute milk for the cream when I don't have it on hand and have always had excellent results. I usually use 3/4 of a cup because milk is thinner than the cream. I have also made these as muffins and they turned out great.

Reviewed on Jul. 27, 2011 by lynneandtom

This cornbread is delicious! Most cornbreads are dry, but this one is very moist.

Reviewed on Jun. 18, 2011 by angelgirl94

I make this cornbread all the time. I love the moist sweet texture.

Reviewed on Jun. 18, 2011 by angelgirl94

I make this cornbread all the time. I love the moist sweet texture.

Reviewed on Mar. 13, 2011 by Aquarelle

I've made this a few times now and I agree with the suggestion to sub 1/4 cup melted butter for the vegetable oil.

Reviewed on Dec. 28, 2010 by Darla K

This is the only corn bread we make. I always leave with an empty pan. Delicious.

Reviewed on Jul. 01, 2010 by kayakbabe1

I've been making this recipe for years and years. It tastes great, feels great, looks great. We always get good feedback.