Try this Honey-Moist Cornbread recipe, or contribute your own.
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
AntiquatedLace 3y agoDelicious (^?^) Made muffins with the recipe, and i can't wait to make more
LDSmom 3y agoBest cornbread ever! Absolutely delicious!
jlburgart 3y agoThis was yummy cornbread. Our 9" square pan was occupied so we baked it in a casserole dish which didn't work so great, the very interior was a little mushy but that was our error. It still tasted great and we will try again.
Beezlewoof 4y agoLove this recipe! It is moist and has just a hint of sweetness.
Marie2007 4y agoIt was amazing. It was sweet, but not to sweet. This recipe is going in my recipe box.
Chini69 4y agoI 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.
Pigshowmom 5y agoThis was wonderful cornbread.
chickafullah 7y agoI had the Land O Lakes cookbook about 10 years ago and somehow lost it in a move. This was one of my all time favorites....my Mother-in-law requested it often! - That's saying something!...