In the south sweet cornbread is an abomination, but I don’t live in the south and I’m not tied to their traditions. And before anyone from the south picks a fight, lets take a second to recall the virtues of sweet and savory combinations! This recipe is sweet, like almost a cake sweet, but boy is it good! Get some butter and some soul food, it’s time to make honey cornbread.
What You’ll Need
This cornbread recipe is made with pantry staples and you might not even need to go shopping.
- Flour
- Cornmeal
- Sugar
- Baking Powder
- Honey
- Salt
- Vegetable oil
- Milk
- Eggs
- Butter
How to Make Extra Moist Honey Cornbread
Secure your ingredients and batten the hatches, we’re making cornbread! First, get a 9×13 baking dish and preheat your oven to 350 degrees. Take the stick of butter, unwrap it, and smear a thin layer of butter along the bottom and sides of the baking dish to “grease” it. Next, you’ll melt the remaining butter and set it aside for a later step.
Next, you’ll take all of you dry ingredients, the: Flour, Cornmeal, Sugar, Baking Powder, and Salt, and put them in a large bowl. Whisk them all together until they are fully combined. Then combine all your wet ingredients (Honey, Vegetable Oil, Milk, Eggs, and Butter) in a medium bowl, mixing them until fully incorporated.
Now add your wet ingredients to the dry ingredients and mix them all together to form a thick batter. Transfer the batter to your greased pan and level it out. At this point, all that’s left to do is bake it. Slide your cornbread batter in the oven and let it bake for 35 minutes. You can test it’s doneness by inserting a toothpick into the center of the cornbread. If it comes out clean and not wet, the cornbread is done.
Let it sit and cool for 15 minutes, then sprinkle a little bit of sugar to dust the top of the cornbread. Then slice it up and serve it!
Serving and Variations of Honey Cornbread
You can serve honey cornbread just about any way you like. It is great warm with butter or jam, or at room temp just on its own. If you’re really looking to impress your guests, pair it up with some of the following dishes:
- Game Day Chili
- Red Beans and Rice
- Smoked Chicken Wings
- Fried Chicken
- Ribs
- Brisket
- Pulled Pork
- Utica Greens
- Collard Greens
Variations
This is just a basic recipe, you can go wild with it. Want to cut back on the sweetness? Remove the honey. Want to spice it up? Add a chopped jalapeno and a cup of grated cheddar cheese. Or try some of these add ins:
- Bacon and Scallion
- Crumble Sausage and Poultry Seasoning
- Whole Kernel Corn and Basil
- Cranberries and Maple Syrup
- Brown Sugar and Pecan
Extra Moist Honey Cornbread
Ingredients
- 2 Cup All Purpose Flour
- 1 Cup Cornmeal
- 1 Cup Sugar
- 1 1/2 Tbsp Baking Powder
- 1 Tsp Salt
- 1 Stick Butter (1/2 Cup, Melted)
- 1/2 Cup Vegetable Oil
- 1 1/4 Cup Whole Milk
- 3 Large Eggs
- 1/4 Cup Local Honey
- 1 Tbsp Extra Sugar for Dusting
Instructions
- Preheat oven to 350 degrees F, and use the end of the stick of butter to grease a 9×13 baking dish. Then melt the stick of butter and reserve for step 3.
- Whisk together the cornmeal, flour, sugar, baking power, and salt, in a large bowl.
- In another bowl, mix together the honey, eggs, milk, butter, and oil.
- Mix together the dry and wet ingredients from steps 2 and 3 in the larger bowl.
- Pour the batter into the prepared baking dish and bake for 35 minutes. The cornbread is ready when a toothpick can be inserted and comes out clean and not wet.
- Cool for 15 minuets, sprinkle the extra tablespoon of sugar, then slice and serve.
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