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).

Awesome!!  no more boxed mix for this family!

Love!!! My new favorite cornbread recipe! Sweet and moist !

Excellent corn bread recipe!  We usually only have Jiffy corn bread, but this one just may be our corn bread recipe from now on.  Very moist and flavorful.

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

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

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

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 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!

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.

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

I made this cornbread and I didn't like it. It is very crumbly and I have always made my cornbread with butter or lite olive oil. This one is not for me! a bit too dry. needs some butter.

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

By far the best cornbread recipe I've tried.  Sweet and moist.

Used 2% milk in place of heavy cream.  Whole family loved this.  Very moist.

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

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.

Wonderful recipe!  I made a gluten-free option and substituted 1 cup of Bob's Red Mill GF 1 to 1 Baking Flour for the 1 cup of all-purpose flour.  I also took the advice of browns19fan and substituted 2/3 c. of sour cream

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!!!!

I usually don't care for cornbread as it tends to be dry but this is so moist and very tasty!

Excellent and moist. Because I have lactose-intolerant people here, Instead of the heavy cream, I used 1T sour cream, 1T Ranch dressing, 1/4 c Miracle Whip, 1/4 cup non-dairy sweetener, and 1/4 cup water, and increased the honey to 1/3 cup. It was moist, sweet and vanished almost immediately with calls for more.

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.

honey cornbread

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 9

Cost: $3.05 /serving

Author : Taste of Home

Ingredients

Instructions

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