I found this great honey cornbread recipe from food network. I modified the recipe a little and the honey cornbread turned out very moist and delicious. Here’s the recipe:
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powde
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk (you can substitute with whole milk if can't fine buttermilk)
- 2 large eggs
- 1/2 stick butter (melted)
- 1/4 cup honey + 1 extra tablespoon of honey
- 2 tablespoons of olive oil
Ingredients
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Instructions
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar and salt.
- In another bowl, whisk together the buttermilk, eggs, butter, honey and olive oil.
- Add the wet to the dry ingredients and stir until just mixed.
- If you are using a 300x300 pyrex dish, spray oil to the dish before pouring the mixture into the pyrex dish so that the cornbread doesn't stick to the dish after baked.
- If you are using muffin tin, then place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers.
- Turn the oven temperature down to 375 degrees F, place the cornbread mixture into the oven and bake for 10 minutes.
- Up the temperature to 400 degrees F. for the last 5 minutes or until golden brown.
- Remove from oven and allow to cool down a little before serving.
Recipe Notes
The above recipe can be made in a 300x300 pyrex dish or 12 paper muffin cups and a 12-cup muffin tin.
I made mine in a 300x300 pyrex dish.
Enjoy the recipe! Let me know how the honey cornbread turns out for you.
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