You’ll love this very easy sweet honey cornbread simply mixed in a bowl and baked to a golden brown. Perfect with chili, soup or meat entree.
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A slice of corn bread is a delicious accompaniment to round out many different meals. Perfect with a bowl of chili or soup and tasty with barbecued chicken or other meat entrees.
I love to cut a piece for a mid-morning or afternoon snack. Heated an crisped in the toaster and served with butter, jam and a hot cup of tea! Very nice 🙂
Preparing the batter
Gather ingredients and though not necessary, I like to bring them to room temperature.
In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Give the dry ingredients a thorough mixing with a whisk or spoon to be sure everything is well distributed. Did you ever get a bite of a quick bread and taste the leavening? This extra step helps avoid that nasty taste.
Lightly mix the eggs in a small bowl.
Add the oil, melted butter, honey and eggs to the dry ingredients.
Add the milk.
Gently stir or whisk until combined.
Pour into a greased 8-inch square pan and bake for 35 -40 minutes or until toothpick inserted into the center comes out clean.
Sweet Honey Cornbread
- 1⁄2 cup cornmeal
- 1 1⁄2 cups flour
- 2⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup oil
- 3 tablespoons melted butter
- 1 tablespoon honey
- 2 eggs, beaten
- 1 1⁄4 cups milk
Preheat oven to 350º.
In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt, whisking well to thoroughly combine.
Add the oil, melted butter, honey, eggs, and milk; stir gently until combined.
Pour into a greased 8-inch square pan.
Bake for 35 -40 minutes or until toothpick inserted into the center comes out clean.
You might also like…Stuffed Peppers
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