A few weeks ago Jeremy and I did a BJ’s run. On the way to the store, we discussed what we would eat for dinner. We couldn’t think of anything, except that Jeremy requested Macaroni and Cheese (recipe coming soon FYI 😉). While walking around the meat department, we spotted some St. Louis ribs, which are actually my favorite cut of ribs, so we put a rack of ribs in our shopping cart.
Once we got home, I looked in the pantry, and I had what I needed to make cornbread. It was a no brainer. If I was going to make ribs, and mac and cheese, how could I not make cornbread? It just made sense. I don’t know about you, but I love adding honey and creamed corn to my cornbread.
The honey and the creamed corn add sweetness to the cornbread, and I think it helps the cornbread remain moist. I’ve made cornbread countless times, and I think this recipe is absolutely fabulous.
How to Make This Honey Cornbread?
Besides the creamed corn, the other ingredients are typical cornbread ingredients; Cornmeal, flour, sugar, melted butter, a mixture of buttermilk and whole milk, and honey. I measured and combined the dry ingredients; the cornmeal, bread flour, sugar, baking powder, and salt in a bowl. Next, I measured the poured the wet ingredients into the mixer. Once all of the wet ingredients were incorporated; I mixed the dry ingredients into the wet ingredients. Lately, I’ve been doing most of my baking in silicone baking dishes, and this recipe was no different. I scooped the cornbread batter into my silicone muffin cups and baked them on 375 degrees for 20-25 mins, or until they were golden brown.
Honey Cornbread
This honey cornbread is buttery, sweet, moist and super delicious.
Makes 12 Honey Cornbread Muffins
- 1 cup Yellow Cornmeal
- 1 cup Bread Flour (All purpose flour is ok too)
- 1 tbsp Baking Powder
- 1/3 cup Sugar
- 1 tsp Salt
- 4 tbsp Melted Butter
- 1/2 cup Whole Milk
- 1/2 cup Buttermilk
- 2 eggs
- 1/3 cup Honey
- 1 can Sweet Cream Style Corn (8.5 oz) (c)
Preheat oven to 375F degrees.
2. Combine cornmeal, bread flour, baking powder, sugar and salt in a large bowl.
3. Whisk buttermilk, milk, eggs, and honey in a separate bowl.
4. Mix dry ingredients into the wet ingredients. Do not over mix the batter. Gently fold in creamed corn.
5. Spray muffin pans with spray oil. Pour batter into greased muffin pans.
6. Bake 20-25 mins.Cornbread is done when toothpick is inserted in the center of the muffins and has a few crumbs attached to the toothpick. If the toothpick is completely clean the muffins may be too dry.
Did you make this recipe?
Tag @breakfastbakesbubbly on Instagram and hashtag it #breakfastbakesbubbly
