Liza’s Honey Cornbread
This easy honey cornbread is perfect as a side dish for soups, stews, or chili. The addition of honey adds a touch of sweetness
- Total Time: 35 minutes
Ingredients
Scale
- 1 cup of cornmeal
- 1 cup of flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of milk
- 1/4 cup of butter – melted
- 1/4 cup of honey
- 2 eggs, large
Instructions
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Preheat the Oven:Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a similar-sized skillet.
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Mix Dry Ingredients:In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
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Combine Wet IngredientsIn another bowl, whisk together the milk, melted butter, honey, and eggs until well combined.
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Combine Wet and Dry IngredientsPour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix; it’s okay if there are a few lumps.
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Pour Batter into PanPour the batter into the prepared baking pan or skillet, spreading it evenly.
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BakeBake in the preheated oven for approximately 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Cool and ServeAllow the honey cornbread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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Slice and EnjoyOnce cooled, slice the cornbread into squares and serve. It’s delicious on its own or with a drizzle of extra honey if desired.
- Prep Time: 10
- Cook Time: 25
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