Honey-Sweet Cornbread

This thin, crisp cornbread is unlike any cornbread recipe you've ever tasted. So long, cornbread muffins! This sweet side is your new go-to recipe.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 12 Minutes

Ingredients

3/4 cup plus 2 tablespoons stone-ground cornmeal
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup canola oil
2 tablespoons yaupon or other wildflower honey
1 large egg
1 teaspoon canola oil

Preparation

Combine first 5 ingredients in a bowl. Stir in buttermilk and next 3 ingredients until well blended.

Heat 1 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat. Pour batter into skillet.

Bake at 450° for 10 to 12 minutes or until golden brown.

Note:

Beth Walker, Rogers, Texas,

May 2005