Honey Cornbread

This Honey Cornbread is a perfect balance of sweet and savory, with the natural sweetness of honey complementing the rich, slightly crumbly texture of cornbread. Quick and easy to make, it’s an ideal side dish for a variety of meals, from chili to roasted meats, or simply enjoyed on its own with a pat of butter. Its golden brown crust and moist interior make it a crowd-pleasing addition to any table.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 eggs
• 1/2 cup honey
• 1/2 cup melted butter

Directions

1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, eggs, honey, and melted butter.
4. Stir the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Serve warm with butter and extra honey, if desired.

Servings and Timing

• Servings: 9
• Prep Time: 10 minutes
• Cooking Time: 20-25 minutes
• Total Time: 30-35 minutes

Variations

1. Add-ins: Try adding 1/2 cup of fresh corn kernels, chopped jalapeños, or grated cheddar cheese for extra flavor.
2. Buttermilk: For a tangy twist, replace the milk with buttermilk for a richer, more traditional cornbread flavor.
3. Spices: You can also experiment with adding 1/2 teaspoon of cinnamon or nutmeg for a warm, spiced note.
4. Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free.

Storage/Reheating

• Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 5 days.
• Reheating: To reheat, place slices in the microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 5-10 minutes.

10 FAQs

1. Can I use a different type of sweetener instead of honey? Yes, you can substitute maple syrup or agave nectar for honey if desired.
2. Can I make this cornbread ahead of time? Yes, cornbread can be made ahead of time and stored at room temperature or in the refrigerator.
3. Can I make this recipe in a different pan? Yes, you can use an 8-inch round or rectangular baking pan instead of the square dish; just adjust the baking time accordingly.
4. How do I know when the cornbread is done? The cornbread is done when the top is golden brown, and a toothpick inserted into the center comes out clean.
5. Can I freeze leftover cornbread? Yes, cornbread freezes well. Wrap slices in plastic wrap or foil and store in an airtight container for up to 3 months.
6. How should I serve honey cornbread? Honey cornbread is best served warm with butter, but it also pairs well with soups, stews, chili, or fried chicken.
7. Can I add vegetables to this cornbread? Yes, you can add sautéed vegetables like bell peppers, onions, or zucchini for a savory variation.
8. Can I make this recipe dairy-free? Yes, you can substitute the milk and butter with dairy-free alternatives, such as almond milk and vegan butter.
9. Can I double this recipe? Yes, you can double the recipe and bake it in a 9×13-inch baking dish. Just be sure to adjust the cooking time slightly.
10. Is this recipe suitable for a potluck or family gathering? Absolutely! Honey cornbread is a great choice for potlucks, holiday meals, and family gatherings because it’s easy to make and loved by many.

Conclusion

This Honey Cornbread recipe is a deliciously simple and satisfying treat that’s sure to become a staple in your kitchen. With its perfect balance of sweetness and texture, it pairs wonderfully with a wide range of dishes and makes a great addition to any meal. Whether you serve it as a side dish or enjoy it as a snack on its own, this cornbread will not disappoint.

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