Total Time
35mins
Prep 15 mins
Cook 20 mins

I wanted to make corn bread but didn't have sugar or milk. I did have buttermilk and honey. They seemed to work well. I guessed at how much honey would be needed and it seemed about right, not too sweet.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F. and grease a 8 inch square baking pan.
  2. Sift the cornmeal, flour, baking powder and salt together.
  3. In a seperate bowl mix the egg, buttermilk oil and honey.
  4. Add the egg mixture to the dry ingredients.
  5. Beat until smooth.
  6. Pour into pan.
  7. Bake 20 minutes edges may start to brown a little.
Most Helpful

Quick and easy. Not too sweet, yet very moist.

Terri Newell April 27, 2011

warning: this is not a good "quick" cornbread recipe! mine came out dense and flavorless.

baby a. July 06, 2015

This is so good!! It's soft and moist (almost cake-like), and sweetened just perfectly. I scaled the recipe to six servings, then baked the cornbread in a 4" x 8" loaf pan; and my DH and I ate it all at one meal! We'll definitely be having this again. Thanks for posting, Chef 392928! (Made for the Spain and Portugal February 2012 Honey Tag.)

So Cal Gal February 22, 2012