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.
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.
Honey Moist Cornbread
- 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
- 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.
- 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.