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Honey Cornbread for #BreadBakers

Honey Cornbread by Magnolia Days

If only dogs could talk. It would make some things so much easier. Then Milo could tell me why he is afraid of everything. It’s been six months since we got him. He’s a little better yet a there’s a long road ahead. So we decided to hire a professional trainer. I hope it helps him conquer his fears. Anyway, what does this have to do with Honey Cornbread? Not a darn thing.

Sometimes it helps to write it out. I’ve not been in a situation with a dog where I’m at a loss. I’ve had dogs all my life. Many of them rescues. One was tied to a tree the first year of his life. He settled in quickly and was only a little skittish on occasion. However with Milo, any little thing can scare him. He won’t come near people either.

Time, patience, and love will get us through it. Well, along with the help of a trainer. Meanwhile there was baking to be done. It’s Bread Bakers time again. This month’s theme is to use natural sweeteners. I headed straight for the honey jar.

Honey Cornbread by Magnolia Days

Sweetened or no sweetness at all? Flour or only cornmeal? Buttermilk or regular milk? Those are big questions and debates in the cornbread loving community. My Dad’s cornbread is made with a touch of sugar, a mix of cornmeal and flour, and with milk. I say whichever way you like it is the way to go.

Baking with honey is different than with sugar. Honey will give baked goods a different texture. It will also make it brown faster. Such is the case with Honey Cornbread. The outside is darker and the inside is moist and almost cake-like. The buttery sweetness of it goes superbly with Honey Cola Baked Ham. Those two and collard greens makes a divine southern meal.

Honey Cornbread is buttery, lightly sweet, moist on the inside, and crisp on the outside. Serve it with BBQ, chili, greens, ham, and more.

Do you bake bread with natural sweeteners? If you do or have an inkling to, then scroll way down and find the list of recipes. The talented bread bakers really did some incredible baking. Thanks to Mayuri of Mayuri’s Jikoni for hosting and setting the theme.

Honey Cornbread

Honey Cornbread is buttery, lightly sweet, moist on the inside, and crisp on the outside. Serve it with BBQ, chili, greens, ham, and more.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Renee Dobbs

Ingredients

  • 1 1/4 cups self-rising cornmeal
  • 3/4 cup self-rising flour
  • 1 1/2 cups milk
  • 2 eggs
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter melted
  • 3 tablespoons honey

Instructions

For baking in a cast iron skillet:

  1. Place an 8 or 9-inch cast iron skillet in the oven. Pre-heat the oven to 400°F. Wait for the oven to be fully heated before mixing batter.
  2. In a large bowl, whisk together cornmeal and flour.
  3. In a medium bowl, whisk together milk, eggs, oil, butter, and honey.
  4. Add the milk mixture to the cornmeal mixture and stir until ingredients are combined. (Do not over-mix).
  5. Take the skillet out of the oven and add 2 teaspoons vegetable oil to the skillet. Swirl around to coat the skillet with oil. Add the cornbread batter to the skillet and return it to the oven.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted in the center has a few tender crumbs attached to it.
  7. Remove cornbread from the oven and transfer it to a serving plate. Serve warm.

For baking in a cake pan:

  1. Preheat the oven to 400°F. Grease an 8 or 9-inch cake pan. Dust the cake pan with cornmeal.
  2. In a large bowl, whisk together cornmeal and flour.
  3. In a medium bowl, whisk together milk, eggs, oil, butter, and honey.
  4. Add the milk mixture to the cornmeal mixture and stir until ingredients are combined. (Do not over-mix).
  5. Pour the cornbread batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center has a few tender crumbs attached to it.
  6. Remove cornbread from the oven and transfer it to a serving plate. Serve warm.

Recipe Notes

Honey Cornbread is buttery, lightly sweet, moist on the inside, and crisp on the outside. Serve it with BBQ, chili, greens, ham, and more.

Honey Cornbread is buttery, lightly sweet, moist on the inside, and crisp on the outside. Serve it with BBQ, chili, greens, ham, and more.

Put aside the regular sugar. It’s time to bake with natural sweeteners. Take a look at these bread recipes by talented bakers around the world:

Bread BakersWhat is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].

Recipe Rating




Holly

Thursday 14th of July 2016

Simply stunning! I like that the honey helps the browning process along and makes a lovely crust.

Feestzaal

Thursday 14th of July 2016

Hope Milo overcomes all his fears very soon. And the cornbread looks stunning.

Bakingyummies

Thursday 14th of July 2016

Wow the texture looks super soft, amazing bread. I can understand it is difficult to cope up with Milo, hope the trainer brings some respite.

Cindys Recipes and Writings

Wednesday 13th of July 2016

I like my cornbread a bit sweet even for stuffing!

Mayuri Patel

Wednesday 13th of July 2016

Poor Milo, if only animals could talk. My son's cat Pumkin gets into moods. Some days she can spend the entire day sleeping under the bed, coming out only to eat, drink or pee! Other days she just wants to be so social. Baking in cast iron is on my wish list... waiting for a cheaper one as they are really expensive.