Honey Corn Bread
Updated: May 15
This recipe quickly became a family favorite in our home!
One of the first foods to cook in my 10-inch cast-iron skillet was cornbread. I got this recipe right off the Indian Head packaging so I can't take credit for it. My one minor tweak is to use buttermilk instead of plain milk. After learning to make buttermilk pancakes, I like to add buttermilk to my baking when possible instead of plain milk.
I will break down my way of preparing this dish for you, including all my kitchen gadgets with links. The full recipe is at the bottom of the page as well, for your convenience.
First step: It's a good idea to do these two steps first since they should be set aside for a bit.
I'd use real buttermilk, but I don't bake often enough to finish off a whole carton of buttermilk. So, I looked up a buttermilk substitute: Pour 1 tablespoon of vinegar into a mason jar then add milk until it reaches the 1 cup line. Next, I like to melt my butter so that it cools off just a bit before I add it to my other wet ingredients. If it's too hot, it might cook the eggs and mess up your recipe.
Second step: In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
I use my stainless steel mixing bowls for prepping and mixing. The 3-quart bowl is a good size for this mix. For this recipe, I resort to using one of my mason jars. I measure and pour each dry ingredient into a mason jar and then pour it into the stainless steel bowl one at a time. I whisk the ingredients using this 11-inch Danish dough whisk. The best part of using this whisk is the cleanup. So quick and easy!
Third step: In a separate bowl, whisk together the milk, eggs, melted butter, vanilla, and honey until well blended.
Odd though it may be, for this part I also use my mason jars. To the buttermilk, add all of the other wet ingredients and mix. I learned that to mix the wet ingredients in the mason jar, it's easier if you use two chopsticks. I try to make this recipe using as few dishes as possible for less washing. I want to make this recipe using as few dishes as possible so there's less washing. Save time, soap, and water. Win, win!
Add the wet ingredients to the dry ingredients until just blended with the Danish dough whisk and I pour it into my cast-iron skillet and cook. Now, get ready to enjoy. This cornbread with a nice, hot cup of coffee? Yummm...
Honey Corn Bread
1 cup Indian Head Yellow Corn Meal
1 cup All-Purpose Flour
½ cup Sugar
1 tbsp Baking Powder
1 tsp Salt
1 cup Milk or Buttermilk
2 large eggs, beaten
½ stick unsalted butter, melted
¼ tsp Vanilla
¼ cup Honey
1. Preheat oven: 400 degrees.
2. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, eggs, melted butter, vanilla, and honey until well blended.
4. Combine wet and dry ingredients and stir until just blended.
Corn Bread: Pour batter into an 8x8 greased pan. Bake 20-25 minutes or until golden brown.
Corn Muffins: Pour batter into a greased or lined muffin tin, filling about 2/3 full. Bake 13-17 minutes or until golden brown. Makes 12 muffins.
Gadgets I used this page:
10-inch cast-iron skillet: https://amzn.to/3NZS5zP
Stainless steel mixing bowls: https://amzn.to/3LRnVNp
11-inch Danish Dough Whisk: https://amzn.to/3vpOIKn
Mason Jars: https://amzn.to/3Krj4Cd
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