Sweet Honey Corn Bread Recipe

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Sweet Honey Corn Bread Recipe
Sweet Honey Corn Bread Recipe photo by
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Sweet Honey Corn Bread Recipe

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Publisher Photo
"This recipe for sweet corn bread is a combination of many trials and errors," says Kristy Kent, Wind Gap, Pennsylvania. "I tried to duplicate an extraordinary corn bread I sampled in another town. Adding honey to a combination of recipes finally did the trick."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Dash salt
  • 1-1/3 cups half-and-half cream
  • 1 cup frozen corn
  • 1/4 cup butter, melted
  • 1/4 cup honey
  • 1 egg
  • 3 teaspoons vanilla extract

Directions

In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
Pour into a greased 9-in. ovenproof skillet. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm. Yield: 6-8 servings.
Originally published as Honey Corn Bread in Quick Cooking January/February 2003 , p43

Nutritional Facts

1 slice: 295 calories, 11g fat (6g saturated fat), 62mg cholesterol, 313mg sodium, 43g carbohydrate (16g sugars, 2g fiber), 6g protein.

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Dash salt
  • 1-1/3 cups half-and-half cream
  • 1 cup frozen corn
  • 1/4 cup butter, melted
  • 1/4 cup honey
  • 1 egg
  • 3 teaspoons vanilla extract
  1. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
  2. Pour into a greased 9-in. ovenproof skillet. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm. Yield: 6-8 servings.
Originally published as Honey Corn Bread in Quick Cooking January/February 2003 , p43

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Reviews forSweet Honey Corn Bread

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martylb User ID: 1456305 38507
Reviewed May. 11, 2012

"We really like this recipe. Reminds me of the cornbread served in a nearby restaurant. If you like a sweet cornbread you will like this one."

MY REVIEW
juicyfruit007 User ID: 1404522 38505
Reviewed Oct. 8, 2011

"This is a rich, sweet cornbread. The vanilla did not bother me and I didn't think it was that noticeable. While I really liked this, it was not my husband's favorite, so I probably won't make it again for that reason. :("

MY REVIEW
heartybaker User ID: 3414895 53323
Reviewed Jan. 9, 2011

"this cornbread was pretty dense. it was sweet and i like that. i only put 1t vanilla and glad of that. i will make it again, but, i will leave out vanilla...because my husband just couldn't wrap his head around it. but, the kids and i liked it! it is kind of cake like. but good with red beans and rice:0)"

MY REVIEW
debbschaefer User ID: 2075692 61061
Reviewed Dec. 20, 2010

"This is the moistest corn bread I have ever had, and I now make this recipe every time I want corn bread!"

MY REVIEW
jpopik User ID: 100338 38504
Reviewed Oct. 1, 2009

"Recipe is ok, tasted too much like cake."

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