Honey Cornbread

This cornbread is sweet, delicious, and honey-scented. You’ll want to make batch after batch to enjoy with your favorite soups and chilis this fall!

Honey Cornbread | thepajamachef.com

There’s nothing better than a warm slice of sweet cornbread! This easy recipe is my absolute favorite cornbread out there. It’s perfect with any dish, but I especially love it with my potato soup. Eating a slice hot out of the oven, slathered with butter and honey, is an experience unlike any other. Mmmm, I can almost taste it now. šŸ™‚ I have no idea how many times I’ve made this recipe for a potluck or dinner with friends, but whenever I do, I always have to suppress the urge to hide a few slices away so I make sure I can have a few pieces leftover for breakfast. I can guarantee that when you take some to a group gathering you’ll be bringing home an empty pan! So you probably shouldn’t steal some from your friends, even though you might want to because it isĀ that good.

Honey Cornbread | thepajamachef.com

The reason this cornbread is so darn delicious is that it’s cake-like. It’sĀ moist and fluffy at the same time… utterly delicious! Even though it makes a huge pan, don’t think about halving the recipe. When I make this, if there’s any doubt that we won’t finish it in a few days, I just freeze individual slices in sandwich bags. Then I can easily throw a slice in my lunch when I’m taking some leftover soup and I can be a very happy camper at lunchtime! Enjoy!

fourĀ year ago: Tropical Granola

Honey Cornbread

  • Servings: 20
  • Time: 40 minutes
  • Print

from Money Saving Mom

Ingredients:

  • 2/3 cup sugar
  • 1/4 cup butter, softened
  • 4 eggs
  • 1/2 cup honey
  • 1 1/3 cups milk
  • 2 1/3 cup flour
  • 1 1/2 tablespoons baking powder
  • 1/2 cup cornmeal

Directions:

Preheat oven to 400 degrees. Grease a 9×13 or 11×14 inch baking pan with cooking spray.

Cream together sugar and butter. A stand or hand mixer works great, but so does a wooden spon. Add eggs, honey, and milk, then mix well. In a small bowl, stir together flour, baking powder, and cornmeal. Fold dry ingredinets into the wet ingredients until just combined. Don’t overmix–batter will be lumpy. Transfer to prepared pan, then bake for 35 minutes until golden brown.

Serve warm with butter, honey, and your favorite soup.

Linked up with Weekend Potluck and Foodie Friends Friday.

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15 thoughts on “Honey Cornbread

  1. Pingback: Curried Lentil Soup | The Pajama Chef

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