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+ servings
two pieces of cornbread on a plate
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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


  • 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.