Honey Cornbread Recipe

January 22, 2018
If you prefer your cornbread on the moister and slightly sweet side, this Honey Cornbread recipe is for you!  The honey in this version lends the perfect subtle sweetness, while buttermilk in the batter creates a beautifully moist and tender result.

Honey Cornbread Recipe image


Mmmmmm ... cornbread.  Such a wonderfully comforting food.  Especially when served up with a hearty bowl of chili or alongside a deliciously tummy-warming bowl of kielbasa potato soup.  

But not all cornbreads are created equal, I've learned.

Since moving to the South from Vermont, I've learned that Northern cornbread and Southern cornbread are distinctly different animals.  

Northern-style cornbreads include some form of sweetener in the batter, just a touch to lend a mild sweetness, and tend to be moister than Southern cornbreads.  The sweetener could be regular sugar, a touch of maple syrup, or honey perhaps.  

Southern-style cornbreads tend to be drier and crumbly, and decidedly do not include any form of a sweetener.  In fact, my Southern-born-and-bred husband is emphatically adamant that true Southern cornbread includes absolutely zero form of sweetness.

Which style one likes better, I think, depends on what one is used to I suppose.  

Honey Cornbread Recipe photo

I, for one, prefer the slight sweetness and moistness of the Northern style cornbreads I grew up with.  And my all-time favorite version?  This honey cornbread adapted from the Moosewood Cookbook by Mollie Katzen (which also happens to be one of my favorite cookbooks).  

The honey in this version lends the perfect subtle sweetness, while the inclusion of buttermilk in the batter creates a beautifully moist and tender result.

Serve up a hunk my Vermont way - slathered with butter or topped with a hunk of Cabot, Vermont cheddar cheese -  and you've got yourself a little slice of cornbread heaven.  Or, go Southern with it like my North Carolina-native husband's family and eat it just plain alongside a big glass of milk.   

Either way, it's delicious indeed!  Even if die-hard Southern cornbread lovers wouldn't approve.

Cornbread with Honey image
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Honey Cornbread
Source: Adapted from Moosewood Cookbook by Mollie Katzen
(Printable recipe)
Ingredients
  • 1 egg
  • 1 c. buttermilk
  • 1/4 c. honey
  • 1 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 T. butter, melted
Directions
  1. Beat together egg, buttermilk, and honey with a whisk.
  2. In a separate bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. Add buttermilk mixture and melted butter to the dry ingredients; mix well.
  3. Spread batter into a buttered 8-inch square baking pan. Bake at 425 degrees for 20 to 25 minutes.
Enjoy!


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5 comments

  1. As a GRITS (well, Texas IS south compared to Vermont, I must admit that I love cornbread that is a little bit crumbly, a little bit moist, a little bit sweet, and that has a lovely crispy crust on the bottom. My Aunt Lora taught me to grease my cast iron skillet and put it in the oven for the time that it is preheating. Pour in the batter, and it sizzles, starting that lovely crust... and I can't wait to try your recipe. Sounds yummy!

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    Replies
    1. Thanks for the tip about preheating the skillet, Bobbie. I'll happily learn from a GRITS!!!! (for my northern friend readers ... that's a Girl Raised in the South :-) ).

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  2. Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

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  3. All your breads look and sound wonderful. I'm pinning so I can try some of them.

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