Sweet Honey Cornbread

Submitted by MizEmerilLagasse

"My family and I are big fans of sweet cornbread, but most recipes that I come across just aren't sweet or moist enough to suit our taste. This is why I came up with this recipe. I feel it is one of the most sweet and moist cornbread recipes around, so if your looking for those qualities this is the right one for you!"

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1⁄2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1⁄3 cup butter, melted
• 1⁄3 cup honey
• 2 large eggs
• 1 1⁄3 cups whole milk
• 1 tablespoon canola oil
• 1 tablespoon cornmeal

directions

1. Place 9" cast iron skillet in oven and preheat to 375°F.
2. In a medium bowl, mix together the corn meal, flour, sugar, baking powder, and salt.
3. In a small bowl, whisk together the butter and honey.
4. Pour honey butter over corn meal mixture along with the eggs and milk.
5. Whisk until combined.
6. Once oven has preheated, remove cast iron skillet and add the tablespoon of oil.
7. Spread oil on the bottom of the skillet and half way up the sides.
8. Sprinkle the bottom with the tablespoon of corn meal.
9. Pour batter into the pan and place in oven.
10. Bake for 25-30 minutes, or until a toothpick comes out clean.
11. Remove from oven and let sit for 1-2 minutes before flipping out onto a plate. Be careful not to burn yourself!
12. Slice and serve with honey butter.
13. Enjoy!

Reviews

[Winston S.]

If I could give 10 stars, I would! This is my 'go to' corn bread recipe from now on! Super moist, sweet and Delicious! Only things I did differently was, I didn't pre-heat the skillet, just slow melted the butter on stove top. Nor did I use the tablespoon of oil or corn meal for the bottom of skillet. Cooked it for 30 min, let sit for 20, put a plate on top, flipped it. And it came out perfect! Thank you for the recipe!

 

[Angie B]

Perfect! Sweet, fluffy, yummy! I used an 8" cast iron skillet and it was thick and perfect! I am curious if you used salted or unsalted butter though.