I’m a boxed cornbread girl but I had all the ingredients for this (and no box mix) so I threw this together to go with my Skillet Baked Beans. Let me just tell you, I think this will be my go to cornbread recipe from here on out. I ate it with butter slathered on it and it was the perfect addition on a chilly day. I even had a slice for a late-night snack. But don’t tell anyone.
Oh, and the original recipe called for 1/3 c honey but I could only squeeze out 1/4 c from my bottle and it worked. The recipe also called for making it in a skillet, but alas I only have one cast iron skillet so I made it in a pie plate. That worked too. Adapt is my middle name.
Honey Cornbread (recipe slightly adapted from Melissa’s Southern Style Kitchen)
2 Tbsp butter
1 c all-purpose flour
1 c yellow cornmeal
1 Tbsp baking powder
1 tsp salt
1 c buttermilk
2 large eggs
1/4 c honey
1/3 c canola oil
Preheat oven to 400 degrees F.
Add butter to the pie pan (or 9-inch Cast Iron Skillet) and place in the oven to melt.
In a mixing bowl, whisk together flour, cornmeal, baking powder and salt.
In a separate bowl, mix together buttermilk, eggs, honey and canola oil. Pour in wet mixture to dry mixture and combine.
Make sure butter covers bottom and sides of pan. Pour in batter and place in the oven.
Bake for 22-25 minutes.