Total TimePrep/Total Time: 30 min.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large Nellie’s Free Range 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.
Nutrition Facts1 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein.
Jul 5, 2018
I recall making this recipe and it was delicious!
May 1, 2018
Good, but I will keep searching as it wasn't quite what I was looking for. It was moist and lasted several days without drying out.
Mar 16, 2018
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.
Feb 28, 2018
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
Feb 24, 2018
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.
Feb 4, 2018
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.
Jul 23, 2017
Love!!! My new favorite cornbread recipe! Sweet and moist !
May 27, 2017
By far the best cornbread recipe I've tried. Sweet and moist.
Jun 23, 2016
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.
Jun 6, 2016
More crumbly than expected, but tasted great.
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