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 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.
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Feb 14, 2019
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.
Dec 12, 2018
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.
Nov 14, 2018
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.
Jul 23, 2018
This is a nice alternative to traditional corn bread. The honey gives it a wonderful flavor. Would definitely make it again.
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.