My favorite cornbread – perfectly tender & moist! This Honey Cornbread has the sweet, rustic taste & texture you expect from a good cornbread.
Everyone needs a good cornbread recipe in their collection – this is mine – soon to be yours.
I’ve eaten a lot of cornbread in my days – some delicious, some so dry or bland I couldn’t get past the first bite. There are claims as to why you would want a dry cornbread – all the better for dipping, some say. I can still dip with a moist piece of cornbread, thank you very much. Plus I can then enjoy that tender cornbread all by it’s glorious self.
This Honey Cornbread recipe has became my go-to. It’s tender and moist, plus has the sweet, rustic flavor & texture you expect. It accompanies any dish, but is just as enjoyable served by itself with a thick smear of butter.
This recipe comes from a friend, who adapted the recipe from her mom. She loved & grew up on her mom’s cornbread. We all know that you don’t mess with perfection but this chickie became a vegetarian and the original recipe was made with lard. The lard is not missed in any way in this recipe and her mom approves!
Cornbread, as in any quick bread, is pretty much a foolproof bake. Don’t over mix & don’t over bake and you’ll be good to go.
I prefer to serve this warm with a generous amount of butter. This cornbread can be covered & stored on the counter for a few days. I pop a piece of it in the microwave for 20 seconds before serving.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 large eggs beaten
- 1 cup heavy whipping cream
- 1/4 cup honey
- 2 tbsp vegetable oil
- 2 tbsp applesauce
- Preheat oven to 400°. Spray/grease a 9" baking dish.
- In a medium mixing bowl, whisk together flour, cornmeal, sugar, baking powder & salt.
- Stir in eggs, whipping cream, honey, oil & applesauce until just combined. Do not over mix!
- Pour into prepared pan. Bake for 20 – 25 minutes or until toothpick inserted in center comes out clean.
- Cool bread on wire rack. Bread is best served warm with butter. Cover and store at room temp after bread is cooled off.
Have leftover cornmeal? Here’s a collection of cornmeal recipes that aren’t just cornbread.
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