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Honey Moist Cornbread

February 17 by Donna 6 Comments

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There are two types of cornbread lovers in this world: those that love a sweet moist cornbread and those that don’t. If you’re in the camp of the former, this Honey Moist Cornbread is for you.

two pieces of cornbread on a plate

What I love about this Honey Moist Cornbread is that it’s just as its name describes. It has a subtle sweetness, a moist creamy texture and a strong corn flavor. It’s a perfect accompaniment to soup, chili, stew – you name it … and delicious for breakfast the next day, too.

Thirty-two years ago I was a young bride learning how to cook. It was the dark ages (you know, before the Internet) and subscription mail order cookbooks were actually a thing. I saw an ad on the back of a package of Land O’ Lakes butter for one of their cookbooks by installment.

For a year, I received monthly packets that fit into their Treasury of Country Recipes three-ring binder. (I shudder to think how much I actually paid for that cookbook!)

This recipe was in that collection and I’ve been making it ever since. It’s become a family favorite. I still have the cookbook – in all its faded and tattered glory.

Honey Moist Cornbread recipe tips:

  • Add-ins: Chili powder, cayenne pepper, chives, sautéed onions and jalapeños, drained canned green chilies, fresh corn kernels … whatever you like!
  • No heavy cream? No problem. Substitute 1/2 cup milk and 1/2 cup sour cream. OR 1 cup milk minus 2 tablespoons plus 2 tablespoons melted butter.
  • I prefer to use yellow cornmeal. Be sure to use a finely ground cornmeal, a rough stone grind will leave you with hard grit in your teeth.
  • When measuring the wet ingredients, first measure the oil, then use that same cup to measure the honey. The honey will slide right out.
  • If you’re making an entree for dinner that bakes in the oven, this cornbread times out really well. You can pop your entree in the oven, mix this cornbread up and bake it then while it’s in the oven, tackle your vegetables. Dinner will all come together at the right time.
two pieces of cornbread on a plate
Print Recipe
5 from 2 votes

Honey Moist Cornbread

Fast and easy, moist and delicious. You can have this cornbread on the table in about half an hour.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Keyword: Cornbread
Servings: 9

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, not stone ground
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup heavy or whipping cream
  • 1/4 cup vegetable or canola oil
  • 1/4 cup honey

Instructions

  • Preheat oven to 350°.  Grease a 9″ square baking dish.
  • In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt.
  • In a medium bowl, beat eggs. Stir in cream, oil and honey.
  • Pour the egg mixture into the cornmeal. Stir until combined and moistened, but do not beat. Pour the batter into your greased baking dish.
  • Bake for 20-25 minutes, until a pick tests clean.

Notes

  • You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined.  
  • You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.
  • A finely ground yellow cornmeal, such as Quaker brand, is preferable.  If you use stone-ground cornmeal, the chunky bits of corn don’t have time to properly hydrate and will remain as tough gritty bits in your cornbread.

Filed Under: Baking, Quick Breads

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Comments

  1. Lora Kaye

    January 18 at 2:50 am

    5 stars
    This cornbread recipe was perfect! I find myself with an unexpected bounty of cornmeal and you provided the most delicious way to use it. Thanks for the tips for heavy cream substitution; I used the milk/sour cream one. Definitely a keeper!

    Reply
    • Donna

      January 18 at 4:40 am

      I’m so happy you liked it! Thanks for stopping by!

      Reply
  2. Sue-Ellen Wagner

    January 5 at 3:22 am

    5 stars
    I’m going to try this. I love cornbread!!! ❤️

    Reply
    • Donna

      January 5 at 5:55 am

      Yay! I love it alongside soup for supper. And when it’s warm and you slice a square in half and drizzle with honey? My, my, my. 🙂

      Reply
  3. Vickie Scott

    January 8 at 9:06 pm

    Looking forward to trying this cornbread.

    I too had a subscription service like what you described. Mine was delivered each month as a collection of cards that went in a very large plastic box. My Mom loved the collection. I gave it to her.

    Reply
    • Donna

      January 9 at 8:41 am

      Thanks for coming by, Vickie! Gosh, we were patient in the olden days!

      Reply

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Hello and welcome!  I’m Donna, a classically trained chef whose first culinary love is cooking for my family and second is helping you cook for yours. Let’s make something tasty together!

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