Honey Cornbread
Recipe: #5700
June 10, 2012
Categories: Breads, Side Dishes, Southern, Oven Bake, Quick Breads, more
"This is DH's favorite cornbread. The honey adds a nice touch. Great multi-purpose cornbread (good with fresh veggies in summer, lentils in winter). "
Ingredients
Nutritional
- Serving Size: 1 (64.5 g)
- Calories 244.8
- Total Fat - 8.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 42 mg
- Sodium - 321.4 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 0.8 g
- Sugars - 12.5 g
- Protein - 10.3 g
- Calcium - 317.7 mg
- Iron - 2.2 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine egg, buttermilk and honey and beat well until fluffy.
Step 2
Combine dry ingredients together.
Step 3
Beat dry ingredients and melted butter into the egg mixture, a little at a time. Don't overmix; just get everything moist.
Step 4
Pour into 8 inch square pan prepared with pan release or butter.
Step 5
Bake at 425 for 17 to 20 minutes (until knife inserted comes out mostly clean).
Step 6
When first take out of oven, immediately loosen edges with a butter knife. Let sit for 5 minutes cooling before removing (or just eat from the baking pan if you're not trying to be too proper!).
Tips
No special items needed.