Honey Cornbread

Name: Honey Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 servings.
Ingredients: 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

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 Nellie’s Free Range Eggs
1 cup heavy whipping cream
1/4 cup canola oil
1/4 cup honey

Directions

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 Facts

1 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein.

Originally published as Honey Corn Bread in Taste of Home April/May 1996

Reviews

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Average Rating:

Dawn

Jul 5, 2018

I recall making this recipe and it was delicious!
ellimaye1

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.
P vinod

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.
Anne Maria.

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
sammy7728

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.
robbrd

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.
Christina Marie

Jul 23, 2017

Love!!! My new favorite cornbread recipe! Sweet and moist !
VictoriaElaine

May 27, 2017

By far the best cornbread recipe I've tried. Sweet and moist.
caree929

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.
alfoa

Jun 6, 2016

More crumbly than expected, but tasted great.