Cornbread always seems to be the perfect compliment to any meal. I knew we needed something to go with our Mexican shredded chicken salads and thought that sweet cornbread was it.
But my usual cornbread recipe calls for buttermilk, which I didn’t have on hand. Thankfully, you can find this easy cornbread recipe on the back of your Quaker corn meal container.
As you can see, I made mine into muffins and added honey to the recipe. I like cornbread muffins because they are nice and easy to handle.
These sweet golden beauties came out nice and moist. I hate a dry, crumbly cornbread and these definitely are not!
Sweet and Moist Honey Cornbread
Ingredients:
- 1 & 1/4 cups all-purpose flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 2 tablespoons honey
Directions:
- Preheat oven to 400°. Grease pan with non-stick cooking spray.
- Mix together all of the dry ingredients. Stir in the milk, oil, egg and honey.
- Pour batter into pan and bake for 15 – 25 minutes (depending on the type of pan you use) or until toothpick comes out clean.
Made this recipe today. I did add 1 tsp of vanilla extract, it elevated the flavor just a bit. I also substituted the honey (did not have any at hand) for corn syrup. The corn bread came out moist and not too sweet. My Boys loved it. Thank you for sharing a good recipe worth repeating time and time again!
You’re so welcome Beatriz! Glad you and your family enjoyed it.