This is my go to cornbread recipe and has always been a fan favorite!
The bread is very easy to make and you only need 1 mixing bowl, so hooray for less dishes to clean and I think we can all get excited for that. The mixture itself is super creamy from the whipped butter. Then we have the egg/milk combo makes the bread melt in your mouth after baked. Lastly we have the secret ingredient, which is honey and it adds a nice sweetness that makes this the perfect combo!!
There are so many ways to serve this bread. I like to use this recipe as a base and sometimes play around with ingredients to jazz it up. Some things I like to add are:
- Cheese (so many options)
- Jalapenos
- grilled, fresh or canned corn
- chili powder or paprika
- bacon
- Extra honey
I will write out some of my favorite flavor combos in a recipe soon for you to try.
I love to serve cornbread at barbecues, potlucks, and especially with Chili!
Here is my simple crock pot chili that goes so well together. CROCK POT CHILI
Let’s get started!
The Best Honey Honey Cornbread
Ingredients
- 1/3 cup butter, unsalted, and softened
- 1/2 cup sugar
- 3/4 cup milk I use 1%
- 1 cup Flour all-purpose
- 3 tbsp Flour all-purpose
- 2 eggs
- 1/2 cup corn meal
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 2 or 3 tbsp honey
Instructions
- Preheat the oven to 400°
- Grease with butter or spray a large baking pan. About at 9" X 13"
- Now in a large bowl whisk the butter and sugar. Add the eggs and milk. Whisk well. Next is the 1 cup and 3 tbsp of flour, cornmeal, baking powder, salt and honey. Mix until well combined.
- Pour into the baking pan and cook for 25 minutes or until the center is cooked completely. You can insert a toothpick in the center and if it comes out clean viola! If not cook a few minutes more.
- Once done, remove from heat. Cut into even squares and serve warm with butter on top and fresh honey. Serve with grilled dishes, chili, soups, or eat in the pan if you so desire! Good luck keeping leftovers
- ENJOY!
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