Recipe: Honey Cornbread

Name: Honey Cornbread
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 50 min
Ingredients: 1 cup all purpose flour; 1 cup medium grind cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup melted butter; 2 eggs; 1 & 1/3 cup heavy cream; 1/4 cup honey; 1 tablespoon butter (for coating pan prior to baking)

January 3, 2023January 3, 2023Leave a Comment

Honey Cornbread

Author: tiny green growers Cuisine:American Courses:Farm to Table Recipes

Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time: minutesTotal time:1 hour 50 minutesYields: cupsCalories:300 kcal Best Season:Available

Description

This recipe is a fall and winter favorite in our house, but you can make cornbread any time of the year, really!

We love to serve it with a bowl of chili- jam packed with tomatoes, tomato sauce, peppers, beans, and herbs from the summer garden. We always serve this cornbread with our New Year’s Day dinner, too alongside collards and black eyed peas from the garden!

Instructions

Melt 1/4 cup butter and let cool off before prepping cornbread.
In a medium- large sized bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
In same bowl with flour and cornmeal mixture, add melted butter, eggs, heavy cream, and honey. Stir until well combined and set aside batter for 20 minutes.
While the batter rests, preheat oven to 375F with cast iron pan inside of oven as it preheats.
Once oven is preheated and the 20 minutes rest time on the batter is complete, remove the cast iron pan from the oven and add 1 tablespoon of butter to the pan. Swirl the butter in the hot pan until the butter is completely melted and coats the bottom and sides of pan.

Pour batter into buttered cast iron pan and bake at 375F for 35-40 minutes. Cornbread is done when a toothpick or knife comes out clean.
Enjoy!

Notes

The cornbread will store well covered on the counter for a few days-if you don’t eat it all up before then!
Serve with chili, soups, stews, or on New Year’s Day with pork, collards, and black eyed peas for a prosperous new year!
We use medium grind cornmeal for this recipe.
Letting the mixture rest for 20 minutes before baking helps the cornmeal absorb the liquid and makes for a less crumbly cornbread once baked.
We make our cornbread in a 9 inch cast iron skillet, but you can also make this in a 9×9 or 9×13 baking dish. If you’re baking in a different sized pan or dish, you’ll want to monitor the cornbread around 20-25 minutes, checking for doneness. Cornbread is done when a toothpick can be inserted and comes out clean.

Keywords:from scratch, homemade, recipes

I hope you enjoy it as much as we do!

Bridget

Here are some of my favorite products you can find on Amazon. As an Amazon Associate I may earn from qualifying purchases at no extra cost to you. I’ll only recommend products I use and love. If you choose to shop through an affiliate link, thank you!