Sweet Honey Cornbread

Sweet, moist cornbread resembling Boston Market's version but less oily and heavy. Perfect accompaniment to chili or BBQ.

IngredientsClear All

Dry Ingredients

• 1 cup cornmeal (white or yellow)
• 1 cup all-purpose flour
• 1/4 cup white sugar (up to 1/2 cup for sweeter preference)
• 1 tbsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1/2 stick (4 tbsp) melted butter
• 1/4 cup honey
• 1 cup milk (adjust if batter is too thick)
• 2 large eggs

Instructions

1. Preheat oven: Preheat oven to 375°F. Butter or spray an 8x8 inch baking pan.

2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

3. Mix wet ingredients: In a separate bowl, whisk together melted butter, honey, milk, and eggs until well combined.

4. Combine: Create a well in the center of the dry ingredients. Pour the wet mixture into the well and stir just until combined. The batter should reach pancake consistency - not too thick.

5. Bake: Transfer batter to prepared pan and spread evenly. Bake for 25-35 minutes until a toothpick inserted in the center comes out dry.

6. Serve: Let cool slightly before cutting into squares. Serve warm.

Notes

Texture tips:

• Err on the side of underbaking - slightly moist centers are preferable to dry cornbread
• The batter should be pancake consistency - add a little more milk if it's too thick
• Don't overmix - stir just until combined

Sweetness:

• Use 1/4 cup sugar for moderately sweet cornbread
• Use up to 1/2 cup sugar if you prefer it sweeter (more like Boston Market style)

Storage: Store covered at room temperature for 2-3 days, or refrigerate for up to 1 week. Reheat individual pieces in microwave for 15-20 seconds.

Serving suggestions:

• Perfect with chili, stews, or BBQ
• Serve with butter and additional honey
• Great for soaking up sauce or gravy

Variations:

• Add 1/2 cup corn kernels (fresh or frozen) for texture
• Mix in 1/4 cup diced jalapeños for spicy cornbread
• Add 1/2 cup shredded cheddar cheese
• Use buttermilk instead of regular milk for tangier flavor

Source

From Earl's blog at Merlin of Chaos