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    You are in: Home / Recipes / Honey Corn Bread Recipe
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    Honey Corn Bread

    Honey Corn Bread. Photo by Crafty Lady 13

    1/1 Photo of Honey Corn Bread

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sharon123's Note:

    Adapted from Martha Stewart magazine, I have changed the recipe just a bit. The original recipe calls for goat's milk. I have changed it to half rice or almond milk and half yogurt, so you still get a nice tang. Okay, I also added just a little pepper and sometimes I add a little fresh or frozen corn. Enjoy!

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    Units: US | Metric


    1. 1
      Preheat the oven to 400*F.
    2. 2
      Whisk cornmeal, flour, sugar, baking powder, 1 teaspoons salt, pepper(if using), and cayenne together(to taste).
    3. 3
      Whisk together egg, milk, corn, if using, and yogurt. Gently stir in melted butter and lemon zest.
    4. 4
      Meanwhile, place the remaining tablespoon butter in an 8" ovenproof skillet(preferably cast iron-you may use a pie dish if necessary). Heat in oven until the butter is melted and foaming, about 2 minutes. Remove from the oven and pour batter into skillet.
    5. 5
      Bake until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Brush the top with honey and let cool. Enjoy!

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    Ratings & Reviews:

    • on September 07, 2011


      I made this with whole milk and left out the cayenne pepper. It was great as a sweet snack. Thank you for posting

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    • on June 06, 2010


      What a unique flavor this corn bread had. I used Splenda, almond milk, frozen corn and a little more than 1/4 teaspoon of the cayenne pepper. I can't believe what a difference the cayenne pepper made. You can taste the sweetness of the sugar, corn and honey and then that little bit of heat creeps in. The corn bread was nice and moist. Thanks for another great recipe, Sharon123. Made for June, 2010 Aus/NZ Swap.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2012


      My kids have been asking for a long time that I make corn bread, so I decided to try this recipe. We really enjoyed it. I had to leave out the corn (due to dental restrictions), and I used whole milk (it's all I had on hand), but otherwise stuck to the recipe as written. And I thought the yogurt and cayenne were nice touches. But my corn bread came out quite dry. Maybe next time I'll brush on more honey to soften it up a bit more. I will make this again, since the family really likes corn bread and I think this is a great "keeper" of a recipe. Thanks for sharing your recipe, Sharon123.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Honey Corn Bread

    Serving Size: 1 (665 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 308.6
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 5.7 g
    Cholesterol 54.0 mg
    Sodium 212.1 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 2.4 g
    Sugars 15.2 g
    Protein 6.0 g

    The following items or measurements are not included:

    rice milk

    lemons, zest of

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