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Honey Corn Bread Recipe

Honey Corn Bread Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:9 servings

Ingredients

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

Directions

  • 1. 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.
  • 2. 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 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein.

Reviews for Honey Corn Bread

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MY REVIEW
caree929 User ID: 3830950 249737
Reviewed Jun. 23, 2016

"This is wonderful! We love the sweetness and how moist it is. I never have heavy whipping cream around so I just use the butter and milk substitute-- 1/3 melted butter mixed with 3/4 cup whole milk-- and it's worked well. The bread is very moist and freezes well."

MY REVIEW
alfoa User ID: 2078080 249152
Reviewed Jun. 6, 2016

"More crumbly than expected, but tasted great."

MY REVIEW
moisarah User ID: 1155009 239329
Reviewed Dec. 13, 2015

"This was the BEST cornbread recipe I have ever made! I didn't have heavy cream, so I used a stick of melted butter and 1/2 cup of milk. I also omitted the sugar and used stevia. It was very moist and delicious! I have tried many recipes, this is the best!"

MY REVIEW
Ham_Sammich User ID: 8473184 233817
Reviewed Oct. 1, 2015

"This cornbread didn't turn out as moist as I had hoped...although it was likely due to a combination of my using 3/4 skim milk and 1/4c half and half (in lieu of the whipping cream) and baking it too long (I used a non-stick metal baking pan and it was already slightly beyond golden at 20 minutes when I went to check on it). But it was still delicious...and with a nice pad of melted butter on top, it definitely regained its moisture. I will try it again in a glass baking dish and with the recommended cream!"

MY REVIEW
danali2001 User ID: 2512314 232517
Reviewed Sep. 8, 2015

"used whole milk instead of heavy cream...turned out great!"

MY REVIEW
PrplMonky5 User ID: 6612040 231830
Reviewed Aug. 26, 2015

"I used stone ground corn meal so this was grainy (which I actually really like). The lightly crusted top added a good crunch to it all, and the honey wasn't overpowering. Everyone in my family LOVED it, including my extremely picky toddler (seriously, he only eats about 5 things, and he devoured this). Unfortunately, I let it cook just slightly too long so the outer edges are too dry, but that's my fault, not the recipe's. I will be making this again!"

MY REVIEW
dschultz01 User ID: 1076910 222864
Reviewed Mar. 15, 2015

"Excellent corn bread recipe! We usually only have Jiffy corn bread, but this one just may be our corn bread recipe from now on. Very moist and flavorful."

MY REVIEW
dhyde User ID: 460984 222834
Reviewed Mar. 15, 2015

"I didn't have heavy cream so I used half and half instead. Turned out great. Best cornbead recipe I've ever tried (and I've tried many)"

MY REVIEW
Carmen21212 User ID: 6643800 218853
Reviewed Jan. 25, 2015

"Best corn bread ever. Easy to make. Will definitely make again."

MY REVIEW
swanty User ID: 7535666 218484
Reviewed Jan. 21, 2015

"scrumptious!!! best corn bread I ever make, so moist, simple and delicious!"

MY REVIEW
MRPinter User ID: 2095996 9723
Reviewed Nov. 11, 2013

"Excellent - my family loved this cornbread. I baked it as muffins, and they took about 12 minutes."

MY REVIEW
Gramma Amy User ID: 6989823 8540
Reviewed Oct. 8, 2013

"This cornbread is the best I have ever baked! Moist and delicious. The honey and the cream make it less dry than so many recipes. My family won't eat any other cornbread since this!!"

MY REVIEW
momof4RN User ID: 2273778 10689
Reviewed Sep. 21, 2013

"Awesome!! no more boxed mix for this family!"

MY REVIEW
DoggieMom2 User ID: 5596773 6939
Reviewed Jul. 24, 2013

"I like this corn bread because it doesn't taste 'grainy' like some corn breads can be. Simple to make too."

MY REVIEW
JustinWilson User ID: 7323792 19111
Reviewed Jul. 3, 2013

"I meant that to be a five star rate. I used olive oil also, but butter would also work wonders."

MY REVIEW
JustinWilson User ID: 7323792 8504
Reviewed Jul. 3, 2013

"Excellent and moist. Because I have lactose-intolerant people here, Instead of the heavy cream, I used 1T sour cream, 1T Ranch dressing, 1/4 c Miracle Whip, 1/4 cup non-dairy sweetener, and 1/4 cup water, and increased the honey to 1/3 cup. It was moist, sweet and vanished almost immediately with calls for more."

MY REVIEW
sulynn051467 User ID: 4338984 9720
Reviewed Feb. 7, 2013

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

MY REVIEW
scotchcat User ID: 1323433 10052
Reviewed Apr. 18, 2012

"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!!!!"

MY REVIEW
kafaughn User ID: 3552105 10680
Reviewed Mar. 5, 2012

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

MY REVIEW
diannacrock User ID: 1726574 9662
Reviewed Nov. 14, 2011

"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."

MY REVIEW
lynneandtom User ID: 1206476 8503
Reviewed Jul. 27, 2011

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

MY REVIEW
angelgirl94 User ID: 176793 10319
Reviewed Jun. 18, 2011

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

MY REVIEW
angelgirl94 User ID: 176793 5619
Reviewed Jun. 18, 2011

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

MY REVIEW
Aquarelle User ID: 985301 10050
Reviewed Mar. 13, 2011

"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."

MY REVIEW
Darla K User ID: 5726956 17221
Reviewed Dec. 28, 2010

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

MY REVIEW
kayakbabe1 User ID: 1292154 17217
Reviewed Jul. 1, 2010

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

MY REVIEW
garyy13 User ID: 1668736 17180
Reviewed Jan. 7, 2010

"This is the perfect cornbread. As a single person, most recipes made too much so I had been using a packaged mix that had honey in it and was the right size for one person. I will never go back to the mix as this recipe has the honey sweetness and is very easy to cut in half for one person but still can be used as a whole for company. When my children and grandchildren visit, they always request this cornbread. Thanks for wonderful recipe."

MY REVIEW
ctmom05 User ID: 981118 8435
Reviewed Mar. 11, 2009

"This recipe sure met my needs for some great cornbread to go with a chili dinner!

I modified the recipe just a bit; I used milk instead of cream. The result was awesome!
The cornbread was not crumbly, it was delightfully spongey. It had a nice delicate taste.
I would say it is the best cornbread I have made from scratch so far. I will definately be making this again and won't hesitate to share it at gatherings or potlucks.
Chris"

MY REVIEW
soccergirl User ID: 1614350 10643
Reviewed Jan. 8, 2009

"I've been searching for a really good corn bread recipe and this one is my favorite. I substituted 1/4 cup melted butter for the 1/4 cup vegetable oil. The texture of the bread was better...less crumbly."

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