Enjoy the perfect balance of sweet and savory with this Honey Cornbread recipe. Moist and fluffy with a golden crust, it’s ideal as a side dish for soups, stews, or BBQ. Easy to make, this honey cornbread brings a touch of sweetness to your table, making it a family favorite.
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (or non-dairy milk)
1/4 cup honey
1/4 cup unsalted butter, melted
2 large eggs
Directions:
Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Grease an 8-inch square baking pan to ensure the cornbread comes out easily.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients: In another bowl, whisk together the milk, honey, melted butter, and eggs until fully mixed.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the cornbread dense.
Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool and Serve: Allow the cornbread to cool slightly before slicing into squares and serving.
Serving Tips:
Warm or Room Temperature: Honey cornbread is delightful either warm or at room temperature. For the best taste, serve it warm with a pat of butter or a drizzle of extra honey.
Accompaniments: It pairs wonderfully with a variety of dishes, including soups, stews, chili, BBQ, and salads. Consider serving it alongside your favorite hearty meal for a satisfying combination.
Presentation: Slice the cornbread into squares or wedges. For an attractive presentation, place a few fresh herbs or a light sprinkle of coarse sea salt on top just before serving.
Toppings: Add a dollop of honey butter, fruit preserves, or a sprinkle of cinnamon sugar to enhance the flavor.
Storage Tips:
Room Temperature: If you plan to eat the cornbread within a few days, store it in an airtight container at room temperature. It should stay fresh for up to 3 days.
Refrigeration: For longer storage, place the cornbread in an airtight container or wrap it tightly in plastic wrap and refrigerate. It will keep well in the fridge for up to 1 week.
Freezing: To freeze cornbread, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. Frozen cornbread can be stored for up to 3 months. When ready to eat, thaw it at room temperature or warm it up in the oven at 350°F (175°C) for about 10-15 minutes.
Reheating: Reheat individual slices in the microwave for about 15-20 seconds or warm a whole piece in the oven. You can also toast it lightly in a toaster or under a broiler for a crispy edge.
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FAQs:
Can I use a different type of flour in this recipe?
Yes, you can substitute the all-purpose flour with alternative flours, such as whole wheat flour or a gluten-free blend. Keep in mind that using whole wheat flour may result in a denser texture, while gluten-free flour may require adjustments to achieve the same consistency. If you use a gluten-free blend, make sure it contains xanthan gum or guar gum to help with texture.
How can I make this cornbread dairy-free?
To make Honey Cornbread dairy-free, substitute the milk with a non-dairy alternative such as almond milk, soy milk, or oat milk. Use a dairy-free margarine or oil in place of the unsalted butter. Ensure that the non-dairy milk and butter substitutes are unsweetened to avoid altering the flavor of the cornbread.
Can I add mix-ins to the cornbread batter?
Absolutely! You can enhance the flavor and texture of your cornbread by adding mix-ins such as corn kernels, chopped jalapeños, shredded cheese, or cooked bacon bits. Add about 1/2 to 1 cup of your chosen mix-ins to the batter before baking. Just be sure not to overmix, as this can affect the final texture of the cornbread.
How do I prevent the cornbread from sticking to the pan?
To prevent the cornbread from sticking, make sure to grease the baking pan thoroughly with butter or cooking spray before pouring in the batter. You can also line the pan with parchment paper, leaving a bit of an overhang to make it easier to lift the cornbread out of the pan once it’s baked. If you’re using a non-stick pan, greasing it should be sufficient.
Conclusion:
This Honey Cornbread recipe is perfect for any occasion, from casual dinners to festive gatherings. Its slightly sweet flavor and moist texture make it a versatile side dish that complements a wide range of meals. Give it a try and enjoy a homemade treat that’s sure to please everyone at the table!
📖 Recipe:
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Honey Cornbread
- Total Time: 35 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Are you looking for a delicious and moist cornbread recipe that’s slightly sweet and pairs perfectly with soups, stews, or BBQ? Look no further! Our Honey Cornbread recipe delivers a delightful combination of flavors and textures, with a golden crust and a soft, tender crumb. This recipe is easy to make and is sure to become a staple in your kitchen.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (or non-dairy milk)
1/4 cup honey
1/4 cup unsalted butter, melted
2 large eggs
Instructions
- Preheat the oven to 400°F (200°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, honey, melted butter, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Allow the cornbread to cool slightly before slicing and serving.
Notes
For extra flavor, consider adding corn kernels, jalapeños, or shredded cheese to the batter.
Serve warm with butter or a drizzle of honey for added sweetness.
The cornbread can be stored at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 190 kcal
