#honey cornbread

Honey Corn Bread

From the preface:

The following recipes have been thoroughly tested in not only the Institute Testing Kitchen but the kitchens of many food companies and in many homes. They are the most approved honey favorites. New combinations in which honey blends with and endless variety of foods are being developed. If you wish more honey recipes or menus for special occasions, please ask the Institute to help you.

Ingredients

1 cup cornmeal

1 cup flour

4 teaspoons tartrate or 2 teaspoons double action baking powder

1 teaspoon salt

3 tablespoons honey

2 eggs

1 cup milk

2 tablespoons shortening

Directions

Mix honey and fat. Add beaten eggs and milk. Blend with dry ingredients and bake in moderate oven (375 degrees) 20-30 minutes. Cut in 2 to 3 inch squares, split and serve with butter and homemade honey syrup (not included in post). Yield: 10 to 12 servings (Pan 7 1/2 x 11 x 1 1/2).

from 100 Honey Helpings (1939) by the American Honey Institute

This November, we're bringing to you a variety of recipes from the cookbooks in our collection so that you can delight and/or horrify your loved ones at Thanksgiving. We bear no responsibility for the quality of the recipes chosen, so proceed at your own risk. Check out our recipes tag for more ideas, and let us know if you try any!

We make Chili at least once a month. Even in the Summer. It doesn’t matter if it’s chicken or beef chili, it’s showing up on a regular basis. Maybe this happens because we are so enamored with its best buddy, Honey Cornbread and Whipped Honey Butter. That’s who we really want at our dinner table, and chili is just the easiest, most reliable way to get it there!

Yep, this is the kind of cornbread you will be making like crazy anytime there is soup, chili, or heck, even Pot Roast! Hold on to your seats and…

Let’s Bake!

Honey Cornbread and Whipped Honey Butter has one of the fastest prep times of most baked goods. This recipe can be prepared as muffins, in a cast iron skillet, or any pan you can think of. This is the only cornbread recipe you will ever use again, and it will impress anyone who tries it. There is a glorious sweetness and honey infusion within every bite.

The first step is to melt your butter and set it aside to cool. Then whisk up your eggs. As you can see, this Honey Cornbread and Whipped Honey butter is so royal that a princess even joined in the preparation!

Then your buttermilk and milk will be added. Using both buttermilk and milk will give you a creamy tang that brings out a moist and light cake-like texture.

Then in a separate bowl get your flour, cornmeal, sugar, baking powder, salt, and give it a mix.

Add your egg and buttermilk mixture to this flour mixture with a spatula or wooden spoon.

Ok, honey, it’s time! You will mix your honey with your melted butter. Then drizzle this heavenly scented concoction into your cornbread batter.

This is so bright! I love the gorgeous color of Honey Cornbread. It gleams with yellow happiness.

Now spread your batter into a greased pan of your choosing.

And bake until a toothpick comes out clean. Don’t overbake, as this will dry out the cornbread.

While the Honey Cornbread cools make your whipped honey butter by vigorously whisking up room temperature butter with honey and an optional pinch of cinnamon. So easy!

Honey Cornbread and Whipped Honey Butter

Ingredients:

6 Tablespoons melted butter

2 Tablespoons honey

2 Eggs

1/2 cup buttermilk

2 tablespoons whole milk

1 cup cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

Directions:

Preheat oven to 350 degrees.

Melt butter and set aside.

In a small bowl, beat eggs. Gently whisk buttermilk and milk into eggs.

In a large bowl, add: flour, sugar, baking powder, salt, and cornmeal. Mix.

Add egg/buttermilk mixture to dry ingredients and gently mix.

Mix your honey and melted butter together.

Drizzle on butter and honey then fold in to incorporate.

Bake for 22-26 minutes.

Make honey butter:

Whipped Honey Butter

5 Tablespoons Butter

1 Tablespoon honey

pinch of cinnamon (optional)

Whisk these together and serve with warm cornbread

Notes:

Make these into muffins or use any shape baking pan you desire.

Try using leftover or stale cornbread for stuffing or make croutons.

Add a handful of corn kernels to the batter for a twist!

Interested in tools for this recipe?

Check out these other show stopping recipes!

https://ritzymom.com/2018/01/08/great-grandma-sophias-butter-cake/

https://ritzymom.com/2018/01/27/maple-bourbon-blondies/