Honey Cornbread

6
Servings
15m
Prep Time
17-20m
Cook Time
32m
Ready In


"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). "

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

QueenBea

I made this as listed adding 3/4 cup chopped up marinated black olives and Oh YUM, was this good!!! Hubby engulfed this..... Made for the Billboard Recipe Tag Game.

review by:
(5 Jan 2013)