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–+ servings
slices of cornbread with butter and dripping honey

Honey Sweet Cornbread

Source: donuts2crumpets
Homemade sweet cornbread made with honey is tender and moist with golden crunchy edges and the perfect touch of sweetness!
Servings: 9
Prep Time 5 minutes
Cook Time 35 minutes
5 from 16 votes

Ingredients
  

  • 1-1/3 cup all purpose flour
  • 2/3 cup yellow cornmeal
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup buttermilk
  • 1/2 cup sugar
  • 1/4 cup melted butter. cooled
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 2 eggs, room temperature

Instructions
 

  • Preheat oven to 375 degrees.  Spray a 9x9, 8x8 pan or cast iron skillet with non-stick spray.
  • In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt together.
  • In a smaller separate bowl, whisk the buttermilk, sugar, melted butter, oil, honey and eggs together until well combined.
  • Stir the wet ingredients in to the dry ingredients until just combined.
  • Pour the batter in to your prepared pan.
  • Bake at 375 degrees for 27-32 minutes until a toothpick inserted in to the middle comes out clean or with a few moist crumbs.
  • Let cool for 5-10 minutes, then slice and serve!

Notes

A couple of tips for this recipe:
  1. If you don't have buttermilk, just pour 1 Tbsp of lemon juice or white vinegar in to a cup measure, and fill the rest with regular milk.  Let sit for five minutes and you have a great substitute!
  2. If you forgot to get your eggs out to bring to room temperature, just place them uncracked in a bowl of warm water for 1-2 minutes.
  3. You can make this in a 9x9 or 8x8 square dish, or a 9" cast iron skillet.
  4. You can substitute margarine for butter, but the butter gives an extra boost in flavor.
  5. I like my cornbread a little less coarse, so I only use 2/3 cup yellow cornmeal in this recipe.  If you like a coarser cornbread, you can increase the yellow cornmeal to a cup and decrease the all purpose flour to a cup too.