Sweet Honey Cornbread
User Reviews
4.6
Sweet Honey Cornbread
Description
This cornbread recipe features a balance of cornmeal and flour assisted by baking powder for leavening and sugar with honey for sweetness. Salt enhances flavor, while whole milk, eggs, and melted salted butter add moisture and richness. Vanilla extract adds a subtle aromatic note.
The batter is gently folded to avoid overworking, then baked in a cast iron skillet until golden and set but still moist inside. Baking until the toothpick inserted comes out with a few moist crumbs helps avoid dryness. The finished bread is drizzled with additional melted butter for richness and a glossy top.
The cornbread is suitable to serve warm, with or without butter, and can be made into muffins by adjusting the baking time. Adding drained sweet corn kernels is an optional variation to add texture and sweetness.
The recipe cautions against overbaking to maintain moistness and advises checking with a toothpick early. It encourages rating if the recipe is enjoyed.
Ingredients
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- 1 TB baking powder
- ½ cup granulated sugar
- 1 tsp table salt
- 1 cup milk whole
- 2 large egg room temp
- 6 TB butter melted, salted
- ⅓ cup honey real
- 2 tsp vanilla extract
- butter additional, for drizzling or serving
Instructions
- Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.
- In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
- In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla.
- Use rubber spatula to gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
- Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown; actual bake time will depend on width of your skillet. If top browns too quickly, cover loosely with foil and continue baking.
- Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a few tender crumbs attached to it. Do not bake until toothpick comes out completely clean, as that may turn out dry.
- Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.
Notes
- To make muffins, bake in lined muffin tins for 13-15 minutes until a toothpick has moist crumbs.
- Check for doneness early with a toothpick; baking until completely clean may cause dryness.
- Optional: add 1/2 cup drained sweet corn kernels for extra texture.
- The recipe yields a moist cornbread best served warm with butter drizzled on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 41.2g | 14% |
| Protein | 4.6g | 9% |
| Fat | 10.2g | 16% |
| Saturated Fat | 5.9g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 500.3mg | 21% |
| Fiber | 1.4g | 6% |
| Sugar | 20.7g | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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