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If only dogs could talk. It would make some things so much easier. Then Milo could tell me why he is afraid of everything. It’s been six months since we got him. He’s a little better yet a there’s a long road ahead. So we decided to hire a professional trainer. I hope it helps him conquer his fears. Anyway, what does this have to do with Honey Cornbread? Not a darn thing.
Sometimes it helps to write it out. I’ve not been in a situation with a dog where I’m at a loss. I’ve had dogs all my life. Many of them rescues. One was tied to a tree the first year of his life. He settled in quickly and was only a little skittish on occasion. However with Milo, any little thing can scare him. He won’t come near people either.
Time, patience, and love will get us through it. Well, along with the help of a trainer. Meanwhile there was baking to be done. It’s Bread Bakers time again. This month’s theme is to use natural sweeteners. I headed straight for the honey jar.
Sweetened or no sweetness at all? Flour or only cornmeal? Buttermilk or regular milk? Those are big questions and debates in the cornbread loving community. My Dad’s cornbread is made with a touch of sugar, a mix of cornmeal and flour, and with milk. I say whichever way you like it is the way to go.
Baking with honey is different than with sugar. Honey will give baked goods a different texture. It will also make it brown faster. Such is the case with Honey Cornbread. The outside is darker and the inside is moist and almost cake-like. The buttery sweetness of it goes superbly with Honey Cola Baked Ham. Those two and collard greens makes a divine southern meal.
Do you bake bread with natural sweeteners? If you do or have an inkling to, then scroll way down and find the list of recipes. The talented bread bakers really did some incredible baking. Thanks to Mayuri of Mayuri’s Jikoni for hosting and setting the theme.
Honey Cornbread
Honey Cornbread is buttery, lightly sweet, moist on the inside, and crisp on the outside. Serve it with BBQ, chili, greens, ham, and more.
CourseBread
CuisineAmerican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Renee Dobbs
Ingredients
- 1 1/4cupsself-rising cornmeal
- 3/4cupself-rising flour
- 1 1/2cupsmilk
- 2eggs
- 3tablespoonsvegetable oil
- 3tablespoonsunsalted buttermelted
- 3tablespoonshoney
Instructions
For baking in a cast iron skillet:
Place an 8 or 9-inch cast iron skillet in the oven. Pre-heat the oven to 400°F. Wait for the oven to be fully heated before mixing batter.
In a large bowl, whisk together cornmeal and flour.
In a medium bowl, whisk together milk, eggs, oil, butter, and honey.
Add the milk mixture to the cornmeal mixture and stir until ingredients are combined. (Do not over-mix).
Take the skillet out of the oven and add 2 teaspoons vegetable oil to the skillet. Swirl around to coat the skillet with oil. Add the cornbread batter to the skillet and return it to the oven.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center has a few tender crumbs attached to it.
Remove cornbread from the oven and transfer it to a serving plate. Serve warm.
For baking in a cake pan:
Preheat the oven to 400°F. Grease an 8 or 9-inch cake pan. Dust the cake pan with cornmeal.
In a large bowl, whisk together cornmeal and flour.
In a medium bowl, whisk together milk, eggs, oil, butter, and honey.
Add the milk mixture to the cornmeal mixture and stir until ingredients are combined. (Do not over-mix).
Pour the cornbread batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center has a few tender crumbs attached to it.
Remove cornbread from the oven and transfer it to a serving plate. Serve warm.
Recipe Notes
Honey Cornbread is buttery, lightly sweet, moist on the inside, and crisp on the outside. Serve it with BBQ, chili, greens, ham, and more.
Put aside the regular sugar. It’s time to bake with natural sweeteners. Take a look at these bread recipes by talented bakers around the world:
- Blackberries and Honey Bread by Kidsandchic
- Cheddar Honey Flowers by Ambrosia
- Date and Chai Muffins by Mayuri’s Jikoni
- Date Sweetened Banana Bread by Herbivore Cucina
- Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
- Eggless Carrot Coconut Quick Bread by Gayathri’s Cook Spot
- Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
- Einkorn Drop Biscuits with Peaches and Blueberries by The Wimpy Vegetarian
- English Granary-Style No Knead Bread by Karen’s Kitchen Stories
- Grape Bread by The Bread She Bakes
- Healthy Banana & Blueberry Bread by Baking in Pyjamas
- Honey Almond Banana Muffins by Baking Yummies
- Honey Cider Quick Loaf by Food Lust People Love
- Honey Cornbread by Magnolia Days
- Honey Oat Pain de Mie by Hostess At Heart
- Honey Pineapple Pull-Apart Rolls by Cindy’s Recipes and Writings
- Jackfruit Honey Bread by The Schizo Chef
- Jackfruit Semolina Muffins with Jaggery by My Cooking Journey
- Mangalore Buns by Sneha’s Recipe
- Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
- Maple Pecan Scones by Cook’s Hideout
- Maple Oatmeal Bread by A Baker’s House
- Pain au Levian avec Banane by What Smells So Good?
- Tangerine Honey White Bread by A Day in the Life on the Farm
What is Bread Bakers?It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.
How is the monthly theme determined?We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun?If you are a food blogger, send an email with your blog name and url to Stacy at[emailprotected].
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