Honey Moist Cornbread

Honey Moist Cornbread
224
22 Reviews
Cornbread that's moist and tender on its own, but even better served with butter.
15 min
Prep Time
35 min
Total Time
9 servings

Ingredients

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

Directions

  1. Heat oven to 400°F.
  2. Combine flour, cornmeal, sugar, baking powder and salt in bowl. Stir in all remaining ingredients just until moistened.
  3. Pour into greased 8- or 9-inch square baking pan. Bake 18-22 minutes or until toothpick inserted in center comes out clean.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories
250
Cholesterol
70mg
Carbohydrates
36g
Protein
5g
Fat
10g
Sodium
340mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

So tender and sweet and full of corn flavor.

Rating

Such delicious cornbread! I roasted a cup of corn niblets till just starting to brown and added them to the batter to give it more texture and depth of flavour. I have also made with white hominy grits and was just as good with slightly less corn taste. A real hit in my home! Thanks Land o Lakes!!

Rating

I have been baking this recipe for 10 years plus and it is always so delicious and moist (you think of cornbread and you think DRY!)-- everyone loves it. Instead of the butter - I use vegetable oil. Wonderful. Thank you!

Rating

Hi Brenda,
We would not recommend completely removing 1/4 cup sugar. Reducing the amount of sugar by that much may affect the moisture and texture of the finished product. If you wanted to experiment at home, you could start by reducing the sugar from 1/4 cup to  2-3 tablespoons. Let us know how it turns out.
Happy baking!
Mallory

Rating

I have searched and searched for a MOIST cornbread recipe and I have to say................This one beats all the rest. I just have one question. Could I eliminate the 1/4 cup of sugar? I would like it a little less sweet, but it is perfect just the way it is. I will definitely share this all over Facebook.

Test Kitchen Comment
From: Mallory

Hi Brenda,
We would not recommend completely removing 1/4 cup sugar. Reducing the amount of sugar by that much may affect the moisture and texture of the finished product. If you wanted to experiment at home, you could start by reducing the sugar from 1/4 cup to  2-3 tablespoons. Let us know how it turns out.
Happy baking!
Mallory

Posted March 10, 2016

Rating

Best cornbread ever! So moist and just sweet enough. I didn't have half and half so I used the whole milk I had on hand- still turned out great. Just be careful not to over-bake... mine looked pretty pale under the oven light but I pulled it out at 18 minutes and toothpicked it anyway and am glad I did because it was perfect. Thanks for an awesome recipe!

Rating

I have tried many Corn Bread recipes, an I have to say that this is the Best!! My husband loved it! I will send this recipe to all my friends an FB!!!

Rating

Best cornbread ever! And VERY EASY! I do not bake. Actually, I do bake but it turns out awful 80% of the time. I made 4 dozen muffins with this recipe in less than 2 hours and they all turned out perfect. I never have to buy Jiffy again! (Well maybe for cornbread pudding.) I do recommend buying local fresh honey and not use those honey bears from the grocery store. I ran out of fresh on my last batch and had to use the bear; it had a twang I didn't care for.

Rating

We have been on the search for a great cornbread recipe for years. This one is the winner. We took it to a recent neighborhood event & people raved about it. Not crumbly or dry, but just the right density & flavor. Highly recommended!

Rating

Best one I have ever done so far and I think this is it for me. I've done so many recipes and they were either too dry, too salty, too crummy or just not right. But this one is so moist and yummy it almost taste like cake!! LOOOVE IT!

Rating

OMG, the easiest and best cornbread I've ever made and I've tried several different recipes!! Thank you Land O Lakes!

Rating

There are no words to explain how great this recipe is!!!! I made it tonight with dinner and it was a hit! I followed step by step and it came out perfect! I can't wait to share with my dad I hope he says it tastes like my granny's that would make me proud!

Rating

I made this receipe years ago and lost it I wiil be makeing it this weekend. Thanks so much I rate this recipe 5 stars

Rating

This was the most moist cornbread I have ever made. And, I used low fat milk in place of the half & half. I served it with homemade vegetable soup. Yum!

Rating

Love this recipe....just served it with chili. I added one 14.75oz can of creamed corn as I usually do with cornbread. Awesome and so moist. Everyone loved it, even my picky eater.

Rating

Best ever!

Rating

Best cornbread ever. I ad corn sharp cheddar, jalapeños and bacon.

Rating

I have made this recipe for years. My mother-in-law gave me the Land O Lakes cookbook about 15 years ago, which calls for whipping cream instead of half-n-half. I've made it both ways, and it is always a crowd pleaser. I've started making them in mini muffin pans, filled all the way, and baked for 11-12 minutes. Less mess, and kids seem to love them this way.

Rating

Best cornbread ever! I use lowfat milk instead of half and half because that is what I have on hand and add an extra tablespoon of either butter or oil to make up for the missing fat.

Rating

This is a very good homemade recipe for cornbread. It goes extremely well with just about any kind of soup and it's easy to make. I even gave part of my very first pan of this away to a sick neighbor, it's that good!

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