- 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 in the center comes out clean. Serve warm. Yield: 9 servings.
Reviews forHoney Corn Bread
"Love!!! My new favorite cornbread recipe! Sweet and moist !"
"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)"