Honey Cornbread

"This is a delicious, moist, sweet cornbread that everyone will love. A family favorite that I have made for years."
photo by peachesNcream photo by peachesNcream
photo by peachesNcream
photo by peachesNcream photo by peachesNcream
photo by Chef Doozer photo by Chef Doozer
Ready In:




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

Questions & Replies

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  1. 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
  2. I made this once and I was in love! I used a little more cornmeal and about 1/4 cup more heavy cream! My husband raved about this cornbread! I must say that this is THE BEST cornbread that I have EVER eaten at home, restaurant, or anywhere else. It had a great moist cakelike texture...so so good!!!!!
  3. 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.
  4. 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!
  5. WOW>>> when i ate the cornbread it was like an out of body experience>>> followed recipe exactly and it was wonderful


  1. Used 1/4 cup melted butter instead of vegetable oil, made them into muffins, and then drizzled more honey over the hot muffins. Wow loved the recipe and it was very easy. Thank you
  2. Very moist and delicious. I also used 1% milk instead of the cream. Its a keeper!
  3. Used 1% milk instead of cream, doubled the honey and deleted the sugar.
  4. Delightful honey cornbread recipe! It's moist and tender with a pleasant honey flavor. I substituted melted butter for the oil and 1/3 c. non-fat dry milk mixed with 1 c. water for the heavy cream. Still turned out wonderfully!
  5. Loved it. I took some suggestions from the other reviewers .... added corn and substituted milk for cream. My 2 year old daughters loved it too. Thanks


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