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Honey-Sweet Cornbread

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.

Southern Living MAY 2005

  • Yield: Makes 4 to 6 servings
  • Prep time: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.

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Honey-Sweet Cornbread recipe

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