1 Picture
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1 cup heavy cream
- 1/4 cup vegetable oil
- 1/4 cup honey
- 2 eggs, lightly beaten
Details
Preparation
Step 1
1. Preheat oven to 400 degrees. Lightly grease a 9x9 inch baking pan.
2. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
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Comments -
“This was the best ever. I've been looking for a sweet corn bread recipe and this is it. After the first bite I looked at my husband and told him that we had found the recipe we will always use.”
Wow Tim----Instead of raving, maybe the following scenario will tell you how I feel, regarding your cornbread recipe. Last week I'd made a tried and true version, and popped the leftovers into my freezer. Yesterday I tried your version, and proceeded to throw out what I had stored in my freezer from the prior week! Yes, your version was that good! My only tweakings were that I baked it in an 8 x 8 pan, and I added 1/2 tsp salt to the recipe. Baked it for 25 minutes, and your recipe was the hit of my dinner! The combination of cream with the oil yielded flavor and moistness. I don't think I need to try any other cornbread recipe. This one will be made into muffins, cornbread, cornsticks, etc. many many times. Best wishes, Jeff
Nice fluffy cornbread, not too crumbly, not too stiff. I subbed 3/4 C milk and 1/3 C melted butter for the cream, as I didn't have any. Turned out well with just the right hint of honey, not too overpowering.
Delicious! The honey in the cornbread adds a wonderful flavor! This is probably the best cornbread I've ever had!!
This IS the BEST cornbread on the site. I will look no further! I followed the recipe to the t, made no changes and it is perfect ('cept I had to cook it longer, but that's nothing). Everyone said this is the best cornbread I've made from scratch yet (and I've made over 5 already from this site with 5 stars and 200+ ratings).
Delicious! The honey in the cornbread adds a wonderful flavor! This is probably the best cornbread I've ever had!
This is a great recipe. I tasted the baking powder so I'll scale it down to 2-1/2 tsp next time I cook it. I used 2 percent milk instead of the cream. Also, I felt it needed a little salt, so I'll start our with 1/2 teaspoon next time. All in all, I think the basic recipe lays the foundation for a great Cornbread.
I am not known for my cooking ability but I made this for a dinner with friends and they all thought this was the BEST cornbread ever. It was so easy to follow! Thanks again and Happy Thanksgiving!
This was a fabulous recipe! I used white, rising cornmeal and baked it in a cast iron pan. It wasn't too crumbly or too sweet. It was just right!
Since I didn't have heavy cream I just used milk and I added extra honey. It turned out great. Very sweet. I enjoyed eating it soaked in milk.
Really great flavor, but my family thought it was too crumbly.
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