Honey CornbreadPosted by in Food
My kids love cornbread. A whole pan of it can be made to disappear in an evening in this house. I have not yet stumbled on a recipe that is perfect. Some are too dry, some not sweet enough and some have pieces of corn in them (ick). So I was happy to give Martha’s recipe a try, from May Living.
Mix together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder and 1 tsp salt. Mix in 1 egg and 1 cup milk (the recipe says to use either goat milk or regular milk – I used regular) and 4 tbsp melted butter. The recipe says to use an iron skillet in the oven. I used a heavy metal round cake pan. Preheat the oven to 400 and heat the pan in the oven with 1 tbsp butter, then pour the batter in. Bake for 25 minutes then brush the top with 2 tbsp honey. This was a winner. Heating the pan in the oven meant that this got really crunchy around the edges but stayed very soft and moist in the middle. I liked the honey on top of it. My kids like to put honey on their cornbread and this was enough so that they didn’t need to slather more on. Very nice recipe.
You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.
This looks wonderful. I love sweet cornbread.
Great recipe – and I love the tip about heating the pan in the oven first…and the honey topping. Yum!
So simple, so delicious, likely not to last so long in my house.
Boy, do we love cornbread in this house! Sorry though, I am a bit confused. Is this what we have to make for “Martha Mondays” this coming Monday, or will there be another anouncement? Trying to get the hang of it, would appreciate a reply! Thanks…
Cornbread is tricky, isn’t it? So Martha’s recipe was decent? I’ll have to give this a try. I just stumbled on some honey powder so I thought I might add that in too.
It seems deceptively simple to make but there are so many variations that can send the whole thing awry. Yes, I liked this. It might not be the best I’ve ever had, but it was really good.
Hi Ana. I’m glad you said something! I thought I published the Martha Mondays assignment post on Tuesday! In fact, I could swear I did, so I have no idea why it was not up. I just put it up again so now it’s the latest post on the site. Sorry about that! I always publish it on Tuesdays.
I could almost taste this! And what’s not to love with a bit of honey butter to top it off.
I do think cornbread is one of my very favorite things…there’s this Italian cornbread that is more of a cornmeal pound cake…That may be my very fave.
I think cornbread is one of the most perfect foods on earth (is it because I’m a southerner?). This looks wonderful.
That sounds fabulous. I bought some corn meal from a little grist mill museum in Salem Mass – where they have an actual colonial grist mill that is essentially two stones rubbing together to grind it. It was fascinating to watch and the cornmeal was SO much better than the dried up stuff you buy in the grocery store. I brought it home and kept it in the freezer and now it’s all gone. I think I may have to order more from them. It was like a completely different product.
I love cornbread, too. I sometimes get creative and see what else I can put in it (corn, of course, and also other vegetables like sauteed kale. Sounds weird but tastes yummy!).
That does sound really good.
I am always looking for recipes for cornbread, because, as you point out, usually they are not perfect. I like using maple syrup as sweetener. But I will definitely try your discovery. Thanks so much!
That’s an interesting idea! I’ll have to give that a try. It would be nice for fall I imagine.
I grew up on plain cornbread and didn’t know that it could be sweet until I was an adult. The first time I had a taste of the sweet variety, I was hooked. Love the idea of the honey on top.
That is a deprived childhood!
The tip for heating the pans is a great one. I grew up on southern cornbread which is not sweet. I’ll have to try your recipe.
We love cornbread. Just found a great recipe that we love, but I might have to give this a try, too
Thanks for this wonderful recipe! Simpler than Martha Steward’s version but still tasty.