The best delicious Honey-moist Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Honey-moist Cornbread recipe today!
Hello my friends, this Honey-moist Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Honey-moist Cornbread is amazingly delicious, and addictive, everyone will be asking for more Honey-moist Cornbread.
What Makes This Honey-moist Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Honey-moist Cornbread.
Ready to make this Honey-moist Cornbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c (250 mL) all-purpose flour
1 c (250 mL) yellow cornmeal
1/4 c (50 mL) sugar
1 tb (15 mL) baking powder
1/2 ts (3 mL) salt
1 c (250 mL) whipping cream
1/4 c (50 mL) vegetable oil
1/4 c (50 mL) honey
2 Eggs, slightly beaten
This is our all-time favorite. It comes from the Land O Lakes Treasury of
Country Recipes.
Heat oven to 400 F (200 C). In medium bowl stir together flour, cornmeal,
sugar, baking powder and salt. Stir in remaining ingredients just until
moistened. Pour into greased 9″ (23 cm) square baking pan. Bake for 20 to
25 min. or until wooden pick instered in center comes out clean.
Note: I’ve tried making this in a lower fat version by using evaporated
skimmed milk instead of the whipping cream (which can be done on some
recipes), but it just didn’t work. After 35 minutes of baking, and it was
still too wet in the middle, and the edges were about to burn. Exchanging
an egg substitute (such as Egg Beaters) for the eggs works fine, though.
Yields
1 Servings
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