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It’s sweet. It’s cornbread. It goes great with chili, soups or beans.
Preheat oven to 375ºF. Spray an 8×8 baking dish with nonstick spray.
In a medium bowl, whisk together all your wet ingredients: sugar, honey, egg, butter, milk and water.
In a separate bowl, combine all your dry ingredients: corn meal, flour, baking powder and salt. Give it a gentle stir with a fork to combine.
While whisking, slowly add your dry ingredients to your wet until all combined. Batter may be a little lumpy; that’s okay.
Pour mixture into a greased 8×8 baking dish. Bake for about 25-30 minutes or until golden brown on top and an inserted toothpick comes out clean.
Cook’s note: Here’s a tip for getting the honey out of your measuring spoon. Spray the spoon with nonstick spray first. Then pour in honey; this will help keep the honey from sticking.
This bread is wonderful to eat with chili. You can also add in other ingredients to kick this cornbread up a notch. For a Mexican cornbread, add about half of a very small can of chopped green chiles and ¼ cup of shredded cheddar cheese. Also, if you like corn bits in your cornbread, just add a small can of corn. You could even use some creamed corn in here as well. Feeding a larger crowd? Just double the recipe and bake in a greased 9×13 baking dish.