Prep 10 m
Cook 45 m
Ready In 55 m

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Ingredients

1 cup cornmeal
3 cups all-purpose flour
1 1/3 cups white sugar
2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1/3 cup melted butter
2 tablespoons honey
4 eggs, beaten
2 1/2 cups whole milk

Method

Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.

Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.

Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

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Sweet Honey Cornbread

This honey cornbread is tender and moist, while slightly crisp on the exterior, thanks to the cast iron skillet! Simply amazing fresh out of the oven. Perfect with chili, soups, stews, or BBQ!

[Linked Image]

Ingredients

1 cup yellow cornmeal
1 cup all purpose flour
1 TB baking powder
˝ cup granulated sugar
1 tsp table salt
1 cup whole milk
2 large eggs, room temp
6 TB salted butter, melted
⅓ cup real honey
2 tsp real vanilla extract
additional butter for drizzling or serving

Method

Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.

In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.

In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla. Gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.

Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown (bake time will depend on size of your skillet.) If top browns too quickly, cover loosely with foil and continue baking. Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a couple of tender crumbs attached to it. Not completely clean, or it might turn out dry.

Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.

* For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.