Honey Cornbread
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup heavy whipping cream
- 1/4 cup canola oil
- 1/4 cup honey
Reviews
Nice flavored, moist cornbread.
I made this tonight. I was so good, moist and sweet. Loved it.
Really good - moist and tasty. I used half the sugar so it had a great honey taste. I also used safflower oil instead. Maybe that's what made it light. Thanks for sharing.
I made this cornbread and I didn't like it. It is very crumbly and I have always made my cornbread with butter or lite olive oil. This one is not for me! a bit too dry. needs some butter.
This cornbread has been our family favorite for years! So moist.... lightly sweet.... and rich in flavor. No other recipe I've tried can compare. It is not nearly as crumbly as most recipes too. Only thing I change is to use light olive oil instead of canola.
This is a nice alternative to traditional corn bread. The honey gives it a wonderful flavor. Would definitely make it again.
I recall making this recipe and it was delicious!
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.
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