- 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
- 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 for Honey Corn Bread
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"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!"
"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."
"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)"
"Best corn bread ever. Easy to make. Will definitely make again."
"scrumptious!!! best corn bread I ever make, so moist, simple and delicious!"