Honey Cornbread Recipe
This Honey Cornbread pairs perfectly with The Best Damn Chili! My dad loves cornbread, so we had it a lot growing up. He'd always crush it up and put it in his milk... 🤮. I always thought cornbread was kinda dry, kinda ok, but never really my jam. My mom bought 'Honey Cornbread' mix for muffins one time, and they were delicious. Since then I've only made Honey Cornbread! 💃🏻
Here is the recipe with my tips in pink. Scroll to the bottom for an easy copy/paste of ingredients and steps for printing.
1. Preheat oven to 400 degrees. Unless you're like me and have a propane oven, then just turn it on and up to temp when you're ready to put the cornbread in.
2. Lightly grease a 9x9 inch baking pan. I use butter to grease my pan.
3. In a large bowl, stir together 1 cup all-purpose flour (I use All-Purpose Gluten Free), 1 cup yellow cornmeal, 1/4 cup sugar (I omit this and do 1/3 cup honey vs 1/4 cup; can also substitute with 1 tbsp monk fruit or erythritol), 1 tbsp baking powder, 1 cup heavy cream, 1/4 cup oil, 1/3 cup honey (because I omitted sugar, regular 1/4 cup) 2 eggs; stir well to combine. Pour batter into prepared baking pan.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
1 cup all purpose flour (I use gluten free)
1 cup yellow cornmeal
1/4 cup sugar (omit for extra honey)
1 tbsp baking powder
1 cup heavy cream
1/4 cup oil
1/4 cup honey (1/3 cup if omitting sugar)
Recipe - Copy/Paste for Printing
Preheat oven to 400 degrees F.
Lightly grease a 9x9 inch baking pan with butter.
In a large bowl, stir together 1 cup flour, 1 cup cornmeal, 1/4 cup sugar and 1 tbsp baking powder, 1 cup heavy cream, 1/4 cup oil, 1/4 cup honey and 2 eggs; stir to combine. Pour batter into prepared baking pan.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.