Honey Cornbread Recipe - Allrecipes.com
Honey Cornbread Recipe
  • READY IN 34 mins

Honey Cornbread

Recipe by  

"A sweet cornbread that will crumble in your hand and melt in your mouth."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
  2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
  3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Kitchen-Friendly View
  • PREP 8 mins
  • COOK 25 mins
  • READY IN 34 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2003

Wow Tim----Instead of raving, maybe the following scenario will tell you how I feel, regarding your cornbread recipe. Last week I'd made a tried and true version, and popped the leftovers into my freezer. Yesterday I tried your version, and proceeded to throw out what I had stored in my freezer from the prior week! Yes, your version was that good! My only tweakings were that I baked it in an 8 x 8 pan, and I added 1/2 tsp salt to the recipe. Baked it for 25 minutes, and your recipe was the hit of my dinner! The combination of cream with the oil yielded flavor and moistness. I don't think I need to try any other cornbread recipe. This one will be made into muffins, cornbread, cornsticks, etc. many many times. Best wishes, Jeff

 
Most Helpful Critical Review
Apr 14, 2003

Really great flavor, but my family thought it was too crumbly.

 
Apr 30, 2008

Nice fluffy cornbread, not too crumbly, not too stiff. I subbed 3/4 C milk and 1/3 C melted butter for the cream, as I didn't have any. Turned out well with just the right hint of honey, not too overpowering. Thanks

 
Sep 06, 2003

This IS the BEST cornbread on the site. I will look no further! I followed the recipe to the t, made no changes and it is perfect ('cept I had to cook it longer, but that's nothing). Everyone said this is the best cornbread I've made from scratch yet (and I've made over 5 already from this site with 5 stars and 200+ ratings). Thank you Tim! P.S. I don't get reviews that only give 4 stars when they themselves say it's, "the best". Beats me.

 
Apr 29, 2003

Delicious! The honey in the cornbread adds a wonderful flavor! This is probably the best cornbread I've ever had!!

 
Jan 06, 2006

This is a great recipe. I tasted the baking powder so I'll scale it down to 2-1/2 tsp next time I cook it. I used 2 percent milk instead of the cream. Also, I felt it needed a little salt, so I'll start our with 1/2 teaspoon next time. All in all, I think the basic recipe lays the foundation for a great Cornbread.

 
Aug 12, 2006

Since I didn't have heavy cream I just used milk and I added extra honey. It turned out great. Very sweet. I enjoyed eating it soaked in milk.

 
May 04, 2008

This was the best ever. I had been looking for a sweet corn bread recipe and this was it. After the first bite I looked at my husband and told him that we had found the recipe we will always use.

 

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

TIM LASTRAPES
0 Followers 1 Saved Recipes
 
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