why make this recipe
Sweet and Moist Honey Cornbread is a delicious treat that combines the sweetness of honey with the warmth of cornbread. This recipe is perfect for serving alongside soups, stews, or barbecues. It's easy to make, and the use of honey adds a wonderful flavor that makes it stand out. This cornbread is not only tasty but also very moist, ensuring that every bite is satisfying. It's a great addition to any family meal or gathering.
how to make Sweet and Moist Honey Cornbread
Ingredients:
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ½ cup (1 stick) unsalted butter
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ⅓ cup honey
- 2 large eggs
- 1 ¼ cups buttermilk
Directions:
- Preheat the oven to 375°F. Place a 9x9 inch cast iron skillet in the oven while the oven is heating up.
- In a bowl, mix together the dry ingredients: all-purpose flour, yellow cornmeal, salt, baking soda, and baking powder. Stir until combined and set aside.
- Reserve 1 tablespoon of butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
- In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and honey. Add the eggs and buttermilk, then whisk until fully combined.
- Add the dry ingredients to the wet mixture. Stir until just combined, making sure there are no large lumps of flour. Be careful not to over-mix the batter.
- Remove the hot skillet from the oven and grease it with the reserved 1 tablespoon of butter. Pour the batter into the greased skillet.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the skillet from the oven and let the cornbread cool for 5-10 minutes. After cooling, slice and serve.
how to serve Sweet and Moist Honey Cornbread
Sweet and Moist Honey Cornbread is best served warm. You can slice it into pieces and serve it on its own or with a pat of butter on top. It pairs wonderfully with chili, soup, or barbecued meats. You can also enjoy it as a sweet treat for breakfast with a drizzle of honey or maple syrup.
how to store Sweet and Moist Honey Cornbread
To store your Sweet and Moist Honey Cornbread, allow it to cool completely, then wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for up to two days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and then in foil or place it in an airtight container for up to three months.
tips to make Sweet and Moist Honey Cornbread
- Make sure all your ingredients are at room temperature before mixing for better results.
- Do not over-mix the batter, as this can make the cornbread tough.
- You can add mix-ins like corn kernels, jalapeños, or cheese for extra flavor.
- Serve the cornbread with honey butter for a sweet twist.
variation
You can try using different types of sweeteners like maple syrup instead of honey. For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You could also add spices like cinnamon or nutmeg for added warmth and flavor.
FAQs
Can I use gluten-free flour in this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure the other ingredients are also gluten-free.
Can I make this cornbread ahead of time?
Yes, the cornbread can be made a day in advance. Just store it properly and reheat it before serving.
What can I serve with cornbread?
Cornbread goes well with chili, soups, stews, or simply enjoyed with butter and honey. It's also great for breakfast when served with jam or syrup.
📖 Recipe
Sweet and Moist Honey Cornbread
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoon baking powder
Wet Ingredients
- ½ cup unsalted butter Reserve 1 tablespoon for greasing
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ⅓ cup honey
- 2 large eggs
- 1 ¼ cups buttermilk
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and place a 9x9 inch cast iron skillet in the oven while it heats.
- In a bowl, mix together the dry ingredients: all-purpose flour, yellow cornmeal, salt, baking soda, and baking powder. Stir until combined and set aside.
- Reserve 1 tablespoon of butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
Mixing
- In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and honey.
- Add the eggs and buttermilk, then whisk until fully combined.
- Add the dry ingredients to the wet mixture. Stir until just combined, making sure there are no large lumps of flour. Be careful not to over-mix.
Baking
- Remove the hot skillet from the oven and grease it with the reserved butter. Pour the batter into the greased skillet.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5-10 minutes before slicing.
Leave a Reply