Side Dishes
Honey Cornbread
A crackly golden top and tender crumb made with honey and cream, ready to soak up a bowl of greens, beans or a full Sunday dinner.
Prep time
10 min
Cook time
22 min
Total time
32 min
Servings
9 · One 10-inch skillet
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup heavy cream
- ¼ cup vegetable oil
- ¼ cup honey
Instructions
- 1
Preheat oven to 400°F.
- 2
Grease a 10-inch cast iron skillet.
- 3
Whisk flour, cornmeal, baking powder, sugar and salt.
- 4
In another bowl, whisk eggs, cream, oil and honey.
- 5
Add wet ingredients to dry ingredients and stir just until combined.
- 6
Pour into the prepared skillet.
- 7
Bake 20–25 minutes until golden and a toothpick inserted near center comes out clean.
- 8
Cool 5–10 minutes before cutting.
Heritage Kitchen Tips
- Don't overmix. Stir only until no large pockets of dry flour remain.
- Let the skillet cool briefly before cutting so the pieces hold their edges.
Variations
- Brush the warm top lightly with honey butter.
Storage and reheating
Keep covered at room temperature for 2 days, or refrigerate up to 4 days.
Round out the meal
Complete the meal
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Best Buttermilk Substitutes
What to use when the cornbread is halfway mixed and the buttermilk is gone.
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