Rating: 5 stars
852 Ratings
  • 5 star values: 733
  • 4 star values: 79
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 10

This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.

Recipe Summary

cook:
45 mins
total:
55 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.

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  • Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.

  • Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Nutrition Facts

461 calories; protein 7.9g; carbohydrates 61.1g; fat 21g; cholesterol 80.6mg; sodium 519.1mg. Full Nutrition
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