Perfectly Moist Honey Cornbread
Make your own mouthwatering honey cornbread at home with this quick and easy recipe – perfect for any meal!
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula to scrape batter into baking dish
- 1 cookie scoop to scoop batter into muffin cups if making cornbread muffins
- dry measuring vup to measure dry ingredients
- liquid measuring cup to measure liquid ingredients
Ingredients
- ¾ cup cornmeal yellow cornmeal is best
- 1 ¼ cups all purpose flour unbleached or not
- ¼ cup raw cane sugar or white
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup milk or buttermilk, heavy cream
- ¼ cup olive oil or canola, vegetable
- ⅓ cup raw honey
- 2 eggs
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Instructions
- Mix all of the dry ingredients together to combine.3/4 cup cornmeal, 1 1/4 cups all purpose flour, 1/4 cup raw cane sugar, 2 tsp. baking powder, 1 tsp. salt
- Then add the milk, oil, and honey and mix gently.1 cup milk, 1/4 cup olive oil, 1/3 cup raw honey
- Lastly, add the eggs and mix until all ingredients are incorporated and there are no chunks of dry ingredients throughout.2 eggs
- Bake at 350℉ for 20-45 minutes (depending on the size of your pan or muffins). A toothpick inserted near the center should come out clean when done.
Notes
Store the cornbread covered and at room temperature for approximately 4 days. But make sure that you’ve let it cool completely before covering it.
Alternatively, you could store it covered in the refrigerator for up to one week.
Or freeze it for up to 3 months. Reheat before serving or let thaw overnight.
