Sweet Honey Cornbread
User Reviews
5
Sweet Honey Cornbread
Description
Sweet Honey Cornbread features a balanced blend of cornmeal and all-purpose flour sweetened with granulated sugar and honey, creating a subtly sweet base. Incorporating frozen corn adds texture contrast once baked, providing a snap in every bite rather than a mushy feel. The batter, made smooth with milk, melted butter, and beaten egg, is cooked in a preheated skillet or baking dish, which helps develop a light crust while keeping the interior soft and tender. Baking at 400°F ensures the cornbread cooks evenly and remains moist.
The texture benefits from the corn kernels and the slight sweetness enhances flavor without overpowering. You can serve slices warm or at room temperature, brushed with butter and drizzled with additional honey for a touch of sweetness and richness that complements the cornbread's natural flavors.
Using frozen corn directly in the batter lets it thaw and cook during baking, maintaining a pleasant bite. Allow the baked cornbread to cool for 5-10 minutes before slicing to help it set properly and prevent crumbling.
Ingredients
- 1 cup milk 2% or whole
- ¼ cup butter melted
- 1 large egg beaten
- 1 ¼ cups cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup honey
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup corn frozen
- butter for serving
- honey for serving
Instructions
- Preheat your oven to 400 degrees F. Place a 10-inch cast iron skillet or 9x9 baking dish into the oven to preheat as well.
- In a large mixing bowl, whisk together the milk, butter, and eggs.
- Add in the cornmeal, flour, sugar, honey, baking powder, salt, and frozen corn and whisk until thoroughly combined. The batter will be a bit lumpy, but that's okay.
- Carefully remove the skillet/baking dish from the oven. Coat the inside with non-stick cooking spray. Pour in the cornbread batter and smooth into an even layer.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 5-10 minutes. Cut into 8-9 slices and serve warm or at room temperature with extra butter and honey on top if desired.
Notes
- Incorporating frozen corn directly into the batter preserves a slight crunch after baking, avoiding a mushy texture.
- Allow cornbread to cool for several minutes before cutting to ensure clean slices and proper texture.
- Serve with butter and honey to enhance moisture and sweetness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 292kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 372mg | 16% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
