|

Sweet Honey Cornbread

Sweet Honey Cornbread

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon and the tossed salad with the Creamy Cilantro Dressing for a comforting and tasty meal that my whole family enjoyed.

Sweet Honey Cornbread

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Sweet Honey Cornbread

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

Sweet Honey Cornbread

 

 

Sweet Honey Cornbread

Sweet Honey Cornbread

Prep Time: 10 minutes
Servings: 9 -12 pieces

Ingredients

  • 1 cup flour
  • 1 cup corn meal
  • 1 Tbsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup honey
  • 1/2 stick melted butter
  • 2 eggs lightly beaten
  • 1 cup frozen sweet corn thawed

Instructions

  • Preheat oven to 375 degrees. Coat a small 8x8 baking dish with canola cooking spray.
  • In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.
  • In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.
  • Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




27 Comments

  1. Oh my goodness, that looks and sounds wonderful! I adore cornbread and am always looking for new ways to try it….. will be making this soon!!! YUM!

  2. Kim in MD says:

    I have tried several cornbread recipes over the years and haven’t found one I love yet. This cornbread looks so moist, and if you and your family loved it I am going to give this recipe a try!

  3. We had cornbread with our pinto beans last night, but no sweetness in mine please.

  4. Oh my I love cornbread, and this recipe looks delicious!!!

  5. I love a sweet cornbread and with the corn mixed in, it sounds perfect!

  6. that sounds really really good. I’ll have to give it a whirl. I like that it has the corn in it.

  7. Mmmmm. Another one to bookmark!!! Thanks Pam. And thank you for your sweet comments on my blog!!!!
    ; ) Kris

  8. Mmm I love sweet cornbread especially when paired with chili or stew! It’s the best.

  9. I’ll tell Ben it’s Jiffy and he’ll be amazed at the difference!

  10. I always drizzle honey on too of my bread but now I’m gonna add it in πŸ™‚
    Merrybellyland777.blogspot.com

  11. my grandpa would pitch a fit if i served this to him, but i’d personally love it! πŸ™‚

  12. I’d been looking for a cornbread recipe that had real corn in it, so I immediately printed this when you posted it. We had family over for chili and I prepared this. We all LOVED it. Definitely a keeper!

  13. I’ve tried this recipe and love it! Very yum. I want to make it into muffins for a large crowd, can you give any advice on cooking time for muffins? Thanks!

    1. I’ve never made this recipe in a muffin tin. I would start by cooking for 15 minutes then insert a tester into the center of a muffin to see if they are cooked through. If not, cook for a few more minutes until done.

      Pam

  14. Hi. Should I use salted or unsalted butter? Thx.

    1. Eric,

      I use unsalted but salted would probably be fine in this recipe.

      Pam

  15. Northerner says:

    I don’t usually comment on recipes, but your cornbread recipe inspired me! I grew up with box mix cornbread and have been on the search for something moister and more flavorful for years. I used yogurt instead of buttermilk, and was excited by the results. Your recipe is the best I’ve tried, and will definitely be the one I seek repeatedly. Thank you!

  16. Helen McLean says:

    Very good cornbread, although a little sweet…think I will just put honey in next time – no sugar. Very moist.

  17. Very good cornbread, moist, a little sweet. I think I’ll leave out the sugar next time, lots sweet enough with just the honey.