Don’t ever buy cornbread mix again. Make this instead. It’s sweet, slightly crumbly, doesn’t contain the preservatives in that boxed mix, and won’t take you more than three minutes longer to prepare. I bet you already have most of the ingredients in your pantry!
I love cornbread, especially when it’s got little kernels of fresh summer corn and a hint (or more than a hint) of honey flavor. You can have fun with this recipe and add bits of jalapeno, scallions, cheddar, or even bacon, if you’d like! Serve it warm with a pat of butter or alongside a bowl of spicy chili, as I’ll be doing tonight!
Sweet Honey Cornbread
- 1 cup Flour
- 1 cup Corn Meal
- 1 Tbsp Baking Powder
- 1/4 cup Sugar
- 1/2 tsp Salt
- 1 cup Buttermilk
- 1/4 cup Honey
- 1/2 stick Melted Butter
- 2 Eggs, lightly beaten
- 1 cup Sweet Corn Kernels
- 1/8 cup Honey, for brushing on top (optional)
Preheat oven to 375 degrees.
Lightly grease a small baking dish or cake pan.
In a bowl, combine flour, corn meal, baking powder, sugar, and salt until well blended.
In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the wet ingredients into the dry ingredients and mix just until they are combined. Do not over mix. Fold in the corn kernels.
Pour into the prepared baking dish. Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
If desired, brush the top of the cornbread with a little honey, about 20 minutes into the baking time.
Allow the bread to cool for about 15 minutes before cutting and enjoying!
Check back later today for a spicy chili recipe!
Edited to Add: Hi, everyone! I can’t believe I made it to Freshly Pressed! Wow! Hope you enjoy my blog. I really love writing it. If it makes you hungry, click on the right to subscribe. I add several new recipes each week, always with lots of pictures. Thanks for reading! ~Amy