Bake up a batch of this Milk and Honey Cornbread. It’s lightly sweetened and delicious for breakfast or the bread basket.
A few weeks/months ago I found some Bob’s Red Mill Corn Flour on clearance at Sprouts. If I’ve ever purchased corn flour, it was many, many moons ago. I have no recollection of it. For a couple bucks, it sounded like something I could take a chance on. I’m so glad I did!
The package suggests substituting corn flour for corn meal in your recipes to add richness. I used it in place of some of the regular flour in my Buttermilk Corn Waffles as well as in my favorite Buttermilk Cornbread recipe.
(Yes, we are sweet cornbread fans. This is California. That’s how we roll. 😉
Since we’re currently avoiding processed sugar, I used honey in the recipe and milk instead of buttermilk in my original version. We really like it this way. The kids said it didn’t need any additional honey on top. Yay!
The added corn flour, while not “cheap” does change the texture and flavor of the bread. I am keeping my eyes peeled for another sale.
What ingredients are needed to make honey cornbread?
The ingredients to make this milk and honey cornbread are basic pantry staple ingredients you might have on hand already.
- corn flour
- all purpose flour
- baking powder
Can you substitute honey for sugar in cornbread?
Absolutely you can. And it’s what makes this cornbread so special. Now for most baking, substituting honey for sugar as a 1:1 swap is a big no no. But for most quick breads, like muffins, and this cornbread it can be done.
Can I use heavy cream for milk in cornbread?
You definitely can if that’s what you have on hand. It will definitely be a bit richer, but that may not be a bad thing.
What meal does cornbread go with?
Aw, now we are getting to the good stuff. Cornbread is a great quick accompaniment to a soup night, such as a Chicken Noodle Soup Recipe, Smoky Bean Soup or Easy Homemade Broccoli Cauliflower Soup.
Of course it is always a welcome side dish to a big bowl of chili.
Milk and Honey Cornbread
- ¾ cup corn flour
- ¾ cup unbleached, all-purpose flour
- ½ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup neutral oil
- ½ cup honey
- 2 egg
- 1 cup milk
- Preheat the oven to 350°. Grease an 8-inch square pan.
- In a large mixing bowl, whisk together the flours, cornmeal, baking powder, and salt.
- In another mixing bowl, combine the oil and honey. Whisk in the eggs and milk.
- Add the dry ingredients to the wet and fold gently to combine.
- Transfer the mixture to the prepared pan and bake for 30 minutes or until a tester inserted comes out with a few crumbs attached.
Great taste but my cooking time was 45 minutes not 30 mins……
Well received, will make again.
Glad to hear it was well-received, Heather. Can you tell me what size pan you used? That will help me troubleshoot why you had a longer cooking time. Thanks.
Could I replace the corn flour with cornmeal? Would it be a cup for cup difference? I like the recipe but I only have cornmeal and no $ in the budget for corn flour. Thanks 🙂
Well I don’t know where I was when you post this, but this is the best corn bread I’ve ever made. I usually use Alber’s recipe (from the back of the cornmeal box), your recipe has so much more flavor than theirs. I think the whole wheat flour I subbed for the unbleached AP flour goes very well with the honey (just like honey whole wheat bread), so tasty. And thanks for coming up with a recipe to help me use up my corn flour. I ordered 25 freakin’ lbs from Azure about a year and a half ago, thinking it was masa mix. Well it clearly wasn’t, I was not happy and had waited too long to open it and when I finally did there was nothing they could do to help me. I mixed it into my ww and unbleched AP flour at a 50 / 50 ratio to help use it up. Thought I’d used it all until last week I found a small container of it. Since then we’ve made your cornbread recipe twice. So again, thanks for helping us to use up all that darn corn flour!
That sounds like something I would do! Glad you’re enjoying the recipe!
I sub corn flour for 25% of the wheat flour when I make cornmeal pancakes,cornbread, etc. It really punches up the corn flavor. We prefer the Bob’s Red as well. Store it in the freezer, it seems to go bad quickly (well, three months) at room temp.
You should see my freezer! I bought cases of different Bobs stuff in the fall, so it’s half packed with that. And Bob is taking up two shelves in the fridge.