Honey Corn Bread

Honey Corn Bread

"'This recipe for sweet corn bread is a combination of many trials and errors,' says Kristy Kent, Wind Gap, Pennsylvania. 'I tried to duplicate an extraordinary corn bread I sampled in another town. Adding honey to a combination of recipes finally did the trick.'"
Added to shopping list. Go to shopping list.

Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
  2. Pour into a greased 9-in. ovenproof skillet. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 123
  1. 148 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Truly the best homemade cornbread I have ever had! I did make a few changes - used 2% milk instead of half and half, and I like sweet cornbread but not super sweet cornbread so I didn't add the ...

Most helpful critical review

was very bland in that it did not tast like corn. to cake like. Jiffy makes the best box mix. I will continue to look for a better recipe.

Most helpful
Most positive
Least positive
Newest

Truly the best homemade cornbread I have ever had! I did make a few changes - used 2% milk instead of half and half, and I like sweet cornbread but not super sweet cornbread so I didn't add the ...

This is a keeper. I made it tonight to go with chilie and plantains. I followed another persons idea and ued evaporated milk instead oh half and half and Splenda for the sugar. I also added oil ...

This is the most delicous homemade cornbread I have made! If you like it super sweet, I would suggest adding more sugar. I loved the texture...soft and not crumbly. I coated a stainless steel ...

I needed to make something for a breakfast potluck, hadn't gone shopping, but had the ingreidents for corn bread so I used this recipe. I skipped the frozen corn, and rather than baking in a ski...

This was great cornbread. I didn't have a skillet and baked it in a glass dish and it was overcooked so next time, I'll have to reduce the cooking time.

Pretty good! I think the sweetness was just right. I used Bob's Red Mill cornmeal, half whole wheat pastry flour, super-sweet white corn, and evaporated skim milk instead of half and half. Al...

I mixed the frozen corn into the dry ingredients once they were mixed and it did not sink to the bottom, actually stayed spread throughout the bread. I have a huge sweet tooth, so this with some...

Thought it was very moist and yummy! To make it gluten free and sugar free (and a tad healthier) I substituted rice flour for wheat flour and Sugar Twin for the sugar. I also subbed olive oil ...

it's very good. Sweeeet -- the way cornbread should be. i overcooked it and it was still good. i will try again.

Other stories that may interest you