Total TimePrep/Total Time: 30 min.
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Wonderful recipe! I made a gluten-free option and substituted 1 cup of Bob's Red Mill GF 1 to 1 Baking Flour for the 1 cup of all-purpose flour. I also took the advice of browns19fan and substituted 2/3 c. of sour cream
This will be my go-to cornbread recipe from now on. I cut the sugar to 1/8 cup but next time will leave it out and just use honey. I didn't have cream so I used whole milk.
Delicious! It didn’t even need butter. I improvised a bit: I had no heavy cream so I added enough 2% milk to about 2/3C of leftover sour cream to make a cup. I also skimped on the honey, just adding what I had in the cupboard (2-3 T).
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.