A sweet cornbread that will crumble in your hand and melt in your mouth.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

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  • In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.

  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

358.3 calories; 5.1 g protein; 41.8 g carbohydrates; 87.3 mg cholesterol; 156.6 mg sodium. Full Nutrition

Reviews (589)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/15/2003
Wow Tim----Instead of raving, maybe the following scenario will tell you how I feel, regarding your cornbread recipe. Last week I'd made a tried and true version, and popped the leftovers into my freezer. Yesterday I tried your version, and proceeded to throw out what I had stored in my freezer from the prior week! Yes, your version was that good! My only tweakings were that I baked it in an 8 x 8 pan, and I added 1/2 tsp salt to the recipe. Baked it for 25 minutes, and your recipe was the hit of my dinner! The combination of cream with the oil yielded flavor and moistness. I don't think I need to try any other cornbread recipe. This one will be made into muffins, cornbread, cornsticks, etc. many many times. Best wishes, Jeff Read More
(429)

Most helpful critical review

Rating: 3 stars
04/14/2003
Really great flavor but my family thought it was too crumbly. Read More
(30)
760 Ratings
  • 5 star values: 511
  • 4 star values: 158
  • 3 star values: 41
  • 2 star values: 29
  • 1 star values: 21
Rating: 5 stars
04/14/2003
Wow Tim----Instead of raving, maybe the following scenario will tell you how I feel, regarding your cornbread recipe. Last week I'd made a tried and true version, and popped the leftovers into my freezer. Yesterday I tried your version, and proceeded to throw out what I had stored in my freezer from the prior week! Yes, your version was that good! My only tweakings were that I baked it in an 8 x 8 pan, and I added 1/2 tsp salt to the recipe. Baked it for 25 minutes, and your recipe was the hit of my dinner! The combination of cream with the oil yielded flavor and moistness. I don't think I need to try any other cornbread recipe. This one will be made into muffins, cornbread, cornsticks, etc. many many times. Best wishes, Jeff Read More
(429)
Rating: 5 stars
04/30/2008
Nice fluffy cornbread, not too crumbly, not too stiff. I subbed 3/4 C milk and 1/3 C melted butter for the cream, as I didn't have any. Turned out well with just the right hint of honey, not too overpowering. Thanks Read More
(348)
Rating: 5 stars
09/06/2003
This IS the BEST cornbread on the site. I will look no further! I followed the recipe to the t, made no changes and it is perfect ('cept I had to cook it longer, but that's nothing). Everyone said this is the best cornbread I've made from scratch yet (and I've made over 5 already from this site with 5 stars and 200+ ratings). Thank you Tim! P.S. I don't get reviews that only give 4 stars when they themselves say it's, "the best". Beats me. Read More
(156)
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Rating: 5 stars
04/29/2003
Delicious! The honey in the cornbread adds a wonderful flavor! This is probably the best cornbread I've ever had!! Read More
(78)
Rating: 5 stars
01/07/2006
This is a great recipe. I tasted the baking powder so I'll scale it down to 2-1/2 tsp next time I cook it. I used 2 percent milk instead of the cream. Also I felt it needed a little salt so I'll start our with 1/2 teaspoon next time. All in all I think the basic recipe lays the foundation for a great Cornbread. Read More
(58)
Rating: 5 stars
08/23/2010
Well, apparently this cornbread recipe can make cornbread lovers out of cornbread haters (Hubs). Have to believe it's partly because this one is sweet, which he mentioned right away that he noticed and liked. I added a minced jalapeno pepper and a cup of shredded pepper jack cheese, both of which were perfect fits for the sweeter cornbread. Nice balance of cornmeal and flour so that while these had a bold, cornmeal flavor, they were still light, fluffy and moist. I also think this definitely needed the 1/2 tsp. salt I added to make the flavor come alive - it was glaringly missing from the recipe. This made 12, plump and nicely rounded muffins, perfectly golden and a little crispy on the outside, moist and tender on the inside - 400 degrees, about 19-20 minutes. Read More
(51)
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Rating: 4 stars
08/12/2006
Since I didn't have heavy cream I just used milk and I added extra honey. It turned out great. Very sweet. I enjoyed eating it soaked in milk. Read More
(43)
Rating: 5 stars
05/04/2008
This was the best ever. I had been looking for a sweet corn bread recipe and this was it. After the first bite I looked at my husband and told him that we had found the recipe we will always use. Read More
(43)
Rating: 5 stars
03/12/2008
This was a fabulous recipe! I used white, rising cornmeal and baked it in a cast iron pan. It wasn't too crumbly or too sweet. It was just right! Read More
(41)
Rating: 3 stars
04/14/2003
Really great flavor but my family thought it was too crumbly. Read More
(30)