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Honey Corn Bread

Rated as 4.14 out of 5 Stars

"'This recipe for sweet corn bread is a combination of many trials and errors,' says Kristy Kent, Wind Gap, Pennsylvania. 'I tried to duplicate an extraordinary corn bread I sampled in another town. Adding honey to a combination of recipes finally did the trick.'"
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Ingredients

45 m servings
Original recipe yields 6 servings

Directions

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  1. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
  2. Pour into a greased 9-in. ovenproof skillet. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm.

Reviews

Read all reviews 123
  1. 148 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

Truly the best homemade cornbread I have ever had! I did make a few changes - used 2% milk instead of half and half, and I like sweet cornbread but not super sweet cornbread so I didn't add the ...

Most helpful critical review

was very bland in that it did not tast like corn. to cake like. Jiffy makes the best box mix. I will continue to look for a better recipe.

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Truly the best homemade cornbread I have ever had! I did make a few changes - used 2% milk instead of half and half, and I like sweet cornbread but not super sweet cornbread so I didn't add the ...

This is a keeper. I made it tonight to go with chilie and plantains. I followed another persons idea and ued evaporated milk instead oh half and half and Splenda for the sugar. I also added oil ...

This is the most delicous homemade cornbread I have made! If you like it super sweet, I would suggest adding more sugar. I loved the texture...soft and not crumbly. I coated a stainless steel ...

I needed to make something for a breakfast potluck, hadn't gone shopping, but had the ingreidents for corn bread so I used this recipe. I skipped the frozen corn, and rather than baking in a ski...

This was great cornbread. I didn't have a skillet and baked it in a glass dish and it was overcooked so next time, I'll have to reduce the cooking time.

Pretty good! I think the sweetness was just right. I used Bob's Red Mill cornmeal, half whole wheat pastry flour, super-sweet white corn, and evaporated skim milk instead of half and half. Al...

I mixed the frozen corn into the dry ingredients once they were mixed and it did not sink to the bottom, actually stayed spread throughout the bread. I have a huge sweet tooth, so this with some...

Thought it was very moist and yummy! To make it gluten free and sugar free (and a tad healthier) I substituted rice flour for wheat flour and Sugar Twin for the sugar. I also subbed olive oil ...

it's very good. Sweeeet -- the way cornbread should be. i overcooked it and it was still good. i will try again.