Sweet Cornbread

This sweet cornbread is moist and buttery; a perfect match when paired with my whipped honey. It's warm and fluffy, sweet and crunchy.

Course Bread, Side Dish

Cuisine American

Keyword cornbread recipes

Prep Time 9

Cook Time 45

Total Time 54

Servings slices

Calories 340kcal

Author Kathleen

Arrange the oven shelf to the lower third of the oven. Preheat to 350ºF (177ºC). Generously butter, (or use bacon grease) or spray with nonstick cooking spray an 8x8 baking pan; set aside.
In a large mixing bowl, whisk together cornmeal (1/2 cup), flour (1 1/2 cups), sugar (2/3 cup), baking powder (1 tablespoon), and salt (1/2 teaspoon).
Add the oil (1/3 cup), melted butter (3 tablespoons), honey (1/4 cup), eggs (2 large), milk (1 1/4 cups), and vanilla extract (1 1/2 teaspoon) to the cornmeal/flour mixture. Whisk until combined. There will still be lumps in the batter and that's just as it should be. Pour batter into prepared baking dish.
Bake in the preheated oven. Bake for about 42-45 minutes, or until a toothpick inserted in the center comes out clean.

Honey: I use local raw honey. But regular honey is fine. Did you know that 50% to 70% of all United States honey is fake or adulterated? Yes, the makers of many honey products add cheap ingredients like corn syrup. Read the labels and look for a local provider to make sure the honey is 100% from honeybees.
Serve warm with whipped honey and butter.