Sweet and Moist Honey Cornbread
This Sweet and Moist Honey Cornbread is a delightful treat that combines the sweetness of honey with the comforting taste of cornbread, perfect for pairing with chili, soups, or enjoyed plain.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/4 cup sugar
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and place a cast iron skillet inside to heat up.
- In a large bowl, combine cornmeal, buttermilk, sugar, honey, and vegetable oil. Mix well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, beat the eggs and then fold them into the batter until smooth.
Baking
- Carefully remove the hot skillet from the oven, pour the batter into it, and return to the oven.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Serving
- Allow to cool slightly before slicing and serving, preferably with chili.
Notes
Store leftover cornbread in an airtight container in the refrigerator for up to a week, or freeze wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw in the refrigerator before reheating. For added flavor, mix in corn kernels or jalapeños, use fresh ingredients, especially baking powder, and don’t overmix the batter.