Total Time
Prep 5 mins
Cook 20 mins

This is a delicious, moist, sweet cornbread that everyone will love. A family favorite that I have made for years.


  1. In a bowl, combine flour, cornmeal, sugar, baking powder and salt.
  2. In a small mixing bowl, beat the eggs.
  3. Add cream, oil and honey; beat well.
  4. Stir into the dry ingredients just until moistened.
  5. Pour into a greased 9-inch baking pan.
  6. Bake at 400F for 20- 25 minutes or until toothpick inserted in the center comes out clean.
Most Helpful

Very good, but as usual I had to change it. I didn't have cream so I used buttermilk, and I added 1/3 cup of frozen corn, thawed. It was very moist, and my husband loves honey so it was a good compliment to red beans and rice. Thanks, Christine. Carole in Orlando

carole in orlando November 04, 2002

This is a tasty recipe. I baked it in a 9" springform pan and it was perfect. I did substitute whole milk for cream. This was moist on the inside and the top crust just beginnig to crack. Thanks for a great recipe!

LEGG33 January 12, 2004

Good honey flavor. A bit dry and crumbly probably because I used half-n-half instead of heavy cream. I baked it at 375F for 20 mins and it's done. *Update* This cornbread somehow tasted better and became more moist the next day.

myoungp November 17, 2009