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
STEP 1
Heat oven to 400°F.
STEP 2
Combine flour, cornmeal, sugar, baking powder and salt in bowl. Stir in all remaining ingredients just until moistened.
STEP 3
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.
No.
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!
No matter where you live, these recipes will put you and your family in the Mardi Gras spirit. Let the good times roll!
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