This is not your grandmother’s southern cornbread with a dry, crumbly texture and no sugar added. This is a sweet cornbread, sweetened solely with honey, lots of it. The texture is deliciously moist. You won’t be able to stop with just one piece. Trust me. Honey Cornbread is best served with Five Alarm Chili.
With a full 2/3 cup of honey in the batter, there’s no missing the honey flavor. Be sure to cook this cornbread at a temperature no higher than 375 degrees. Honey browns faster than sugar does, and your cornbread will get too brown if cooked at a high temp.
What I really love about this cornbread is it’s just as good 2 days later as it is the day you cook it. You can’t say that about many cornbreads. Honey cornbread can either be eaten with butter or jam for breakfast or as an accompaniment to a bowl of spicy chili.
So, how do you like your cornbread? Sweet? Or old-fashioned southern style with no sugar?
- 1 cup buttermilk
- 2/3 cup honey
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Make sure one of your oven racks is in the middle of the oven and preheat oven to 375 degrees. Grease an 8-inch square pan (or a round cake pan which is what I used) with butter or cooking spray.
- In a medium bowl, whisk together buttermilk, honey, eggs, and butter until honey is fully incorporated.
- In a large bowl, whisk together dry ingredients.
- Pour wet ingredients into dry and thoroughly mix the two together. Pour batter into prepared pan and bake for 25-30 minutes, until golden brown. Cool in pan for 5 minutes.
Recipe Source: Cook’s Country August/September 2012