- 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
- 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.
Reviews forHoney Corn Bread
"By far the best cornbread recipe I've tried. Sweet and moist."
"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."
"More crumbly than expected, but tasted great."
"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!"
"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!"
"used whole milk instead of heavy cream...turned out great!"
"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!"
"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)"