I’ve always felt that cornbread is like a warm hug in food form—comforting, sweet, and oh-so-satisfying. Once I discovered the magic of honey butter, it was game over. Imagine your favorite cozy sweater, but edible, with that golden crust and moist crumb, all smothered in buttery honey goodness.
Steps
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking pan or a cast iron skillet.
- In a large bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 2 tablespoons of sugar, and 1 teaspoon of baking powder. Add a pinch of salt for flavor balance.
- In a separate bowl, combine 1/4 cup of honey, 1 cup of cream (or your preferred milk substitute), 1/4 cup of oil (or melted butter), and 1 egg. Mix until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix the batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- If the top starts browning too quickly, cover it with aluminum foil to prevent burning. Allow the cornbread to cool slightly before slicing and serving.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream (or oat milk as a substitute)
- 1/4 cup honey
- 1/4 cup vegetable oil (or butter as a substitute)
- 2 large eggs
FAQ
- Can I reduce the sugar in the Honey Cornbread recipe?
- Yes, you can reduce the sugar to suit your taste. Some reviewers mentioned halving the sugar for a less sweet variant while maintaining the honey for sweetness.
- What size pan is recommended for baking Honey Cornbread?
- An 8×8-inch square pan is commonly used and works well for this recipe, providing a nice height to the cornbread.
- Can I use a different type of milk instead of cream in the recipe?
- Yes, you can substitute cream with other types of milk, such as oat milk, for a different flavor or dietary preference.
- How can I prevent the cornbread from browning too quickly?
- If the cornbread begins to brown too fast, covering it with foil after about 10 minutes of baking can help prevent over-browning.
- Is it possible to add additional ingredients for extra flavor?
- Absolutely! Some reviewers suggested adding chopped jalapeños for a spicy kick, or making honey butter to complement the cornbread.
Tips
- Consider adding a pinch of salt to enhance the flavor contrast in the cornbread.
- If you prefer a less sweet cornbread, try reducing the sugar to 2 tablespoons while keeping the honey at 1/4 cup.
- To prevent the cornbread from browning too quickly, cover it with foil after the first 10 minutes of baking.
- Experiment with variations by adding ingredients like chopped jalapeño for a spicy kick or using a cast iron pan for a different texture.
Equipment
- 8×8-inch Square Baking Pan
- Cast Iron Pan (optional, based on user preference)
- Dutch Oven (optional, if you want to try the camping method)
- Aluminum Foil (for covering to prevent over-browning)
