- 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 Cornbread
"Beautiful recipe will try to get in from a large restaurant,hope that may be avaiable closeby-if not will try to make it a home-hope maidservant can prepare it-or may try something else."
"I have been making honey cornbread 9years and I make it with my chills and make it for turkey dressing . I love it. From Anne Kimble"
"I made this because my grandson absolutely loves cornbread, and the whole family agreed that this was the best they had ever tasted. This is now a family favorite and the only one I make."
"I made this to go with turkey chili. My family loved this bread! I made 1-1/2 on the recipe because I needed a 9x13 pan. I thought I didn't have heavy cream (should have looked better) and ended up using a ratio of 3/4C milk and 1/4C butter for the regular recipe. It was beyond golden at 20 minutes but it tasted just fine. This will most likely be my go-to cornbread recipe now."
"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!"