Honey cornbread Recipe

Name: Honey cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/2 cup flour. I used an ultra grain, it's white flour with whole wheat finely ground with it; 1 tsp baking soda; 2 1/2 tsp baking powder; 3/4 cup yellow cornmeal; 2 large eggs; 1 cup almond milk; 6 tbsp real butter, melted; 1/4 cup vegetable oil; 1 egg white; 3 tbsp organic honey

Servings: persons

1 1/2 cup flour. I used an ultra grain, it's white flour with whole wheat finely ground with it
1 tsp baking soda
2 1/2 tsp baking powder
3/4 cup yellow cornmeal
2 large eggs
1 cup almond milk
6 tbsp real butter, melted
1/4 cup vegetable oil
1 egg white
3 tbsp organic honey

1
Set oven to 400
2
Prepare a 9x9 pan with butter or cooking spray.
3
Mix dry ingredients in medium sized bowl
4
In a separate bowl mix milk, honey, melted butter, and oil
5
In separate bowl beat eggs lightly.
6
In another bowl beat the one egg white until it's frothy.
7
Add the eggs to the milk and honey mixture.
8
Add this mixture to the dry mixture and stir only until all ingredients are mixed.
9
Pour into prepared pan and let sit for about 5 minutes.
10
Bake at 400 for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
11
Just a note....before putting in the oven I drizzled honey over the top.
12
This is optional but gives it a lightly sweet crust.
13
Also an option is to put some butter on the top when it comes out of the oven :-)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cup flour. I used an ultra grain, it's white flour with whole wheat finely ground with it, 1 tsp baking soda, 2 1/2 tsp baking powder, 3/4 cup yellow cornmeal, and more.

Yes, Honey cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey cornbread

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