I love corn bread. The sweet kind– not that jalapeno cheddar stuff that some places make. I just absolutely love the texture of it. If I have a choice of muffin, I would grab a corn muffin (followed by those fat blueberry muffins with tons of coarse sugar on top). There are just not enough cornbread-esque pastries out there in there world. But before I tackle that world problem, I need to have a go-to base sweet cornbread recipe that is, although perfect by itself, will allow me to add customizations on top of. Here you go world (aka future me).
Honey Cornbread
Go to quick & easy sweet corn bread recipe
Servings: 8
Ingredients
- 120 g all-purpose flour
- 150 g yellow cornmeal
- 100 g granulated sugar
- 170 g honey
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 225 g sour cream or buttermilk
- 65 g vegetable oil
Instructions
- Preheat oven to 375ºF and lightly grease your baking pan and dust with flour.
- Combine together your dry ingredients: flour, cornmeal, salt, baking soda, cornstarch and baking powder.
- Cream together egg, sugar and oil. Mix in milk mixture.
- Fold dry ingredients into the wet ingredients and pour into your baking pan.
- Bake for 25 minutes till the top is golden and lightly toasted or when a toothpick or knife inserted to the center of the loaf comes out clean.
Notes
Note:
buttermilk: buttermilk can be substituted with 1 tbsp lemon juice + milk. Set aside ~5min before using.
Variations:
You can use this recipe as a baseline to make other variations– just swap out the ingredients! For example, one of my favorites– Pineapple Cornbread. Swap out 1 cup of milk with 1/2 cup milk and 1/2 cup pineapple juice. Pineapple juice is already acidic so you can leave out the lemon juice.
