Honey Cornbread

I love all things corn. Corn muffins, corn salad, corn on the cob and especially this Honey Cornbread. Rustic and uncomplicated with just the right amount of sweetness, it’s the perfect complement to barbecue and chili. Sure, you could use a box mix but when you can whip up this recipe in under 45 minutes, why not make the real thing?

Confession: I have a bit of an aversion to cornbread mix that you can buy in a box. One time, when I was a kid, I opened a box of cornbread mix and there were tiny black bugs crawling around in it! I guess it was traumatic enough that it stuck itself permanently in my long term memory. But it definitely motivated me to create my own homemade version, and I’m really glad this Honey Cornbread is in my life.

What you need to make Honey Cornbread

We are not using any refined sugar in this recipe, which makes The Prince so happy. These days, he is off of all refined sugars. He will still eat natural sugars like honey and fruit. His new dietary rules are annoying at times, but mostly a good reminder for all of us to keep sugar in check.

So, 100% of the sweetness in this cornbread comes from honey. You’ll also need cornmeal, all-purpose flour, buttermilk, eggs and vegetable oil.

Using my favorite two-bowl method, the dry ingredients go into one bowl and the wet ingredients go into a second bowl. Combine them together, bake it up and boom – cornbread!

How to serve this cornbread

It’s the best when barbecue restaurants give you cornbread on the side of your order. Something about that balance of crumbly, earthy texture with the smooth, saucy barbecue just gets me every time. And we wouldn’t dream of enjoying our Blue Ribbon Turkey Chili without a healthy side of Honey Cornbread. They go together like peanut butter and jelly.

This recipe will fill an 8×8 baking dish. I like to cut the squares smaller so it yields 18 pieces of cornbread. Eat them alone or slather some salted butter on top – heaven! Enjoy!

Honey Cornbread

Sweet corn and honey in a rustic, easy to bake bread that goes perfectly with barbecue and chili

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Side Dish, Snack

Cuisine American

Servings 14

Ingredients

  

1x2x3x

• 1 1/4 cups cornmeal
• 1 cup flour
• 1 1/2 cups buttermilk
• 1 cup honey
• 2 eggs
• 1/2 cup vegetable oil
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Instructions

 

• Preheat oven to 375 degrees.
• Whisk flour, cornmeal, baking powder, baking soda and salt together in a large bowl.
• In a second bowl, combine the buttermilk, eggs, vegetable oil and honey.
• Pour the wet ingredients into the dry ingredients and mix well to combine.
• Spray an 8×8 baking dish with nonstick cooking spray. Pour batter into the baking dish. Bake 35 minutes. Allow to cool in the baking dish before slicing.

Keyword easy, quick bread

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