Total TimePrep/Total Time: 30 min.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup heavy whipping cream
- 1/4 cup canola oil
- 1/4 cup honey
- In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
- Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts1 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein.
Jun 2, 2020
I'd made this recipe twice: 5/23/20
Apr 23, 2020
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
Apr 13, 2020
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.
Apr 2, 2020
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).
Oct 31, 2019
Nice flavored, moist cornbread.
Aug 6, 2019
I made this tonight. I was so good, moist and sweet. Loved it.
Feb 14, 2019
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.
Dec 12, 2018
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.
Nov 14, 2018
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.
Jul 23, 2018
This is a nice alternative to traditional corn bread. The honey gives it a wonderful flavor. Would definitely make it again.