Chef Fabiola Donnelly shares tasty recipes on her blog, Not Just Baked. She stopped by to share one of her most popular recipes -- Sweet Honey Cornbred! It's chili's best friend!
You'll find the recipe for Sweet Honey Cornbread on Fabiola's blog and below:
Sweet Honey Cornbread
Tips: for a good bread, muffin, or any other quick bread that calls for not over mixing, as this does: DO NOT OVER MIX. It really is as simple as that. Mix until you no longer see flour or dry spots, then walk away. Leave a lumpy batter.
Signs of over mixing: “tunnels” and big holes throughout the bread/muffins, tough, dense final product.
Adapted from the Bob’s Red Mill Cornmeal Cornbread Recipe on the side of the bag.
Serves: 9 using 8 inch baking pan, 18 using a 9×13 pan and doubling the recipe below.
- 1 cup cornmeal fine grind, use any brand you have or like, I use Bob’s Red Mill.
- 1 cup all-purpose flour or whole wheat flour, they are both good in this recipe
- 1 tablespoon baking powder, aluminum free always
- 1/2 teaspoon salt
- 1 cup buttermilk (you can use milk if you don’t have buttermilk on hand, I just like the tanginess of the buttermilk) OR, add 1 teaspoon of acid like lemon juice, lime juice or white vinegar to the 1 cup of milk. Let sit for 5 minutes until it looks curdled. Then use.
- 1 egg
- 1/2 cup honey
- 1/4 cup melted butter, plus a little for spreading on baking pan
Preheat oven to 425 degrees
1. Add cornmeal, flour, baking powder, and salt into a large bowl, whisk to combine. Melt butter for 20 seconds intervals until liquid, in the microwave, or in a pan on the stove until melted. Let cool for 2 minutes.
2. Whisk the buttermilk, 1 egg, and butter together well. Add honey to buttermilk mixture, whisk until combined well. Add the buttermilk mixture to the cornmeal mixture and mix using a spatula. Do not over mix. Just combine until the dry ingredients come together with the wet. Leave the batter lumpy, like below.
3. Grease with butter very well: 8 inch pan or a 9×13 pan if doubling recipe. Pour batter into pan, place in oven and bake for time needed, check below.
~For an 8 inch pan: bake for 20-25, use a toothpick at 20 minutes to test the center of the baking dish. When the toothpick comes out clean the bread is ready.
~For a 9×13 pan: bake for 30-35 minutes. use a toothpick at 30 minutes to test the center of the baking dish. When the toothpick comes out clean the bread is ready.
Let cool for 15 minutes before cutting into the bread. Serve with butter, a drizzle of honey, or both!