Cornbread that's moist and tender on its own, but even better served with butter.
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1 cup all-purpose flour
1 cup yellow or white cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Land O Lakes® Half & Half
1/4 cup Land O Lakes® Butter, melted
1/4 cup honey
2 large Land O Lakes® Eggs, slightly beaten
Heat oven to 400°F.
Combine flour, cornmeal, sugar, baking powder and salt in bowl. Stir in all remaining ingredients just until moistened.
Pour into greased 8- or 9-inch square baking pan. Bake 18-22 minutes or until toothpick inserted in center comes out clean.
Explore reviews fromour online community
This was only my second attempt at making cornbread. This is a amazingly good tasting recipe. It would be fun to make with a small child as there are many cooking basics that could be learned and it only requires a spoon to mix. Be forwarned! It is sooo good that it may not last until dinner so you might want to make two pans.
It was soooo moist like cake! I added a can of organic corn to it and even my dog loved it!
I used milk instead of half n half. Baked in a 11x13. For 20 min. Bushed top with butter when baked and drizzle with honey. Perfect eating thickness and moist too.
I made this last night for the first time. I omitted the baking powder, as I was using self-rising yellow cornmeal. In hindsight, I would definitely use the baking powder. (The flour was all-purpose.) The flavor was quite good, but this cornbread lacked moisture - a lot! I doubled the recipe, and double-checked that I did double each ingredient. I was a little disappointed. It was fairly dry.
Love this best cornbread ever. I make it with local honey!
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