Honey Moist Cornbread – Chef Donna At Home

Fast and easy, moist and delicious. You can have this cornbread on the table in about half an hour.

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, not stone ground
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup heavy or whipping cream
  • 1/4 cup vegetable or canola oil
  • 1/4 cup honey
  • Preheat oven to 350°.  Grease a 9″ square baking dish.
  • In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt.
  • In a medium bowl, beat eggs. Stir in cream, oil and honey.
  • Pour the egg mixture into the cornmeal. Stir until combined and moistened, but do not beat. Pour the batter into your greased baking dish.
  • Bake for 20-25 minutes, until a pick tests clean.
  • You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined.  
  • You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.
  • A finely ground yellow cornmeal, such as Quaker brand, is preferable.  If you use stone-ground cornmeal, the chunky bits of corn don’t have time to properly hydrate and will remain as tough gritty bits in your cornbread.