I’m not sure there is anything better than a warm bowl of chili with some sweet cornbread on a cold day. While I don’t seem to make cornbread often enough, this is my go-to recipe when I do.
When you try to buy cornbread mixes in the store, I have always noticed the INSANE number of ingredients on those boxes, including a significant number of preservatives. Given how easy this recipe is, I couldn’t imagine ever going back to using cornbread mixes. As long as you have some cornmeal and basic baking supplies in your house, you’re ready to make some delicious cornbread!
Honeyed Cornbread
This recipe is perfect for a 9-inch cast iron pan, or a 9 inch square pan.
For a fun alternative, if you’re looking for something with a bit of umph and spice, I highly recommend adding a bit (as in, maybe 2 tbsp to a quarter cup of jalapenos to the mix!). They can be either pickled or fresh, depending on the flavor profile you’re looking for.
Ingredients
- 1 cup of all-purpose flour
- 1 cup of yellow cornmeal
- 3 tsp baking powder
- an egg
- 1 stick of butter
- 1 cup of milk
- 1/4 cup of honey
- additional honey to top (I most recently used crystallized honey for this and really liked it!)
The Process
- In a bowl, mix together flour, cornmeal, and baking powder.
- If you’ll be baking your cornbread in a cast-iron pan, set it on the stove with a low heat and melt a stick of butter. This not only will help with the recipe, but grease your baking dish at the same time!
- Preheat your oven to 400 degrees F.
- Add egg, melted butter, milk, and honey to your bowl of dry ingredients. Mix until well combined.
- Pour batter into your buttered baking dish and add a bit of honey on top (use more of less depending on how sweet you want the final product to be)
- Bake in the oven for 20 to 25 minutes, or until golden brown.
- Allow to cool for a few minutes before enjoying.
I hope you enjoy this recipe, please check out the others we have posted and let us know what you think! – Hailey
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