Serving this moist cornbread to family and guests is a pleasure. Honey gives the bread a slightly sweet taste, and most people find it difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey

Honey Cornbread

all-purpose flour

yellow cornmeal

sugar

baking powder

salt

eggs, room temperature

heavy whipping cream

canola oil

honey

Delicious!  It didn’t even need butter.  I improvised a bit: I had no heavy cream so I added enough 2% milk to about 2/3C of leftover sour cream to make a cup.  I also skimped on the honey, just adding what I had in the cupboard (2-3 T).

I made this to go with turkey chili.  My family loved this bread!  I made 1-1/2 on the recipe because I needed a 9x13 pan.  I thought I didn't have heavy cream (should have looked better)  and ended up using a ratio of 3/4C milk and 1/4C butter for the regular recipe.  It was beyond golden at 20 minutes but it tasted just fine.  This will most likely be my go-to cornbread recipe now.

This is wonderful!  We love the sweetness and how moist it is.   I never have heavy whipping cream around so I just use the butter and milk substitute-- 1/3 melted butter mixed with 3/4 cup whole milk-- and it's worked well.  The bread is very moist and freezes well.

This will be my go-to cornbread recipe from now on. I cut the sugar to 1/8 cup but next time will leave it out and just use honey. I didn't have cream so I used whole milk.

I made this because my grandson absolutely loves cornbread, and  the whole family agreed that this was the best they had ever tasted. This is now a family favorite and the only one I make.

I used stone ground corn meal so this was grainy (which I actually really like).  The lightly crusted top added a good crunch to it all, and the honey wasn't overpowering.  Everyone in my family LOVED it, including my extremely picky toddler (seriously, he only eats about 5 things, and he devoured this).  Unfortunately, I let it cook just slightly too long so the outer edges are too dry, but that's my fault, not the recipe's.  I will be making this again!

I've been making this recipe for years and years. It tastes great, feels great, looks great. We always get good feedback.

Excellent - my family loved this cornbread.   I baked it as muffins, and they took about 12 minutes.

Awesome!!  no more boxed mix for this family!

I make this cornbread all the time. I love the moist sweet texture.

This cornbread has been our family favorite for years!  So moist.... lightly sweet.... and rich in flavor. No other recipe I've tried can compare.  It is not nearly as crumbly as most recipes too.  Only thing I change is to use light olive oil instead of canola.

I meant that to be a five star rate. I used olive oil also, but butter would also work wonders.

Beautiful recipe will try to get in from a large restaurant,hope that may be avaiable closeby-if not will try to make it a home-hope maidservant can prepare it-or may try something else.

This is the best cornbread ever!!  Most are so dry they are inedible, but not this one.  My whole family loves it!  I also will substitute milk for the cream when I don't have it on hand and have always had excellent results.  I usually use 3/4 of a cup because milk is thinner than the cream.  I have also made these as muffins and they turned out great.

This cornbread didn't turn out as moist as I had hoped...although it was likely due to a combination of my using 3/4 skim milk and 1/4c half and half (in lieu of the whipping cream) and baking it too long (I used a non-stick metal baking pan and it was already slightly beyond golden at 20 minutes when I went to check on it). But it was still delicious...and with a nice pad of melted butter on top, it definitely regained its moisture.  I will try it again in a glass baking dish and with the recommended cream!

scrumptious!!! best corn bread I ever make, so moist, simple and delicious!

This is the only corn bread we make.  I always leave with an empty pan.  Delicious.

This is the perfect cornbread.  As a single person, most recipes made too much so I had been using a packaged mix that had honey in it and was the right size for one person.  I will never go back to the mix as this recipe has the honey sweetness and is very easy to cut in half for one person but still can be used as a whole for company.  When my children and grandchildren visit, they always request this cornbread.  Thanks for wonderful recipe.

This cornbread is delicious! Most cornbreads are dry, but this one is very moist.

Really good - moist and tasty. I used half the sugar so it had a great honey taste. I also used safflower oil instead. Maybe that's what made it light. Thanks for sharing.

Best corn bread ever.  Easy to make.  Will definitely make again.

I made this tonight. I was so good, moist and sweet. Loved it.

Excellent!!! I made it with skim milk as that is what we have in the house. Not an issue, it was moist and wonderful. I'll make this over and over again!!!!

honey cornbread

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 9

Cost: $3.29 /serving

Author : Taste of Home

Ingredients

Instructions

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