Try this Honey-Moist Cornbread recipe, or contribute your own. "Corn" and "Honey" are two of the tags cooks chose for Honey-Moist Cornbread."I used Agave instead of honey. Just wonderful. It was just a bit drier so next time I might add a little more of cream and oil but not much or I might decrease the flour and cornmeal. BTW, I used both self rising flour and cornmeal." - Chini69
Yield: 1 Ready in 1 hours
142 people trying soon
Verified by stevemur
Honey-Moist Cornbread Preparation
This is our all-time favorite. It comes from the Land O Lakes Treasury of Country Recipes. Heat oven to 400 F (200 C). In medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9" (23 cm) square baking pan. Bake for 20 to 25 min. or until wooden pick instered in center comes out clean. Note: Ive tried making this in a lower fat version by using evaporated skimmed milk instead of the whipping cream (which can be done on some recipes), but it just didnt work. After 35 minutes of baking, and it was still too wet in the middle, and the edges were about to burn. Exchanging an egg substitute (such as Egg Beaters) for the eggs works fine, though. Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by CatRescuer@aol.com on Mar 14, 1997
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?