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Thanksgiving Recipes Honey Cornbread

Honey cornbread is a wonderful addition to a Thanksgiving menu. This moist, rich bread is an ideal alternative to traditional bread or rolls. There are various recipes for honey cornbread which can be prepared to your particular tastes. The common difference in most of the recipes is the liquid – milk, buttermilk, and heavy cream are the more popular choices. Unlike traditional cornbread, honey cornbread is a moist, sweet side dish that goes well with almost any recipe.

Honey cornbread ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup granulated sugar

1 teaspoon salt

1 cup milk, buttermilk, or heavy cream (or a mixture of the three that equals 1 cup)

2 eggs, large

1/4 cup or a half-stick of unsalted butter, melted

1/4 cup honey

Mixing directions

In a large bowl, mix together the dry ingredients – cornmeal, flour, baking powder, sugar, and salt. Combine the rest of the ingredients, or wet ingredients, in another bowl. After thoroughly mixing each set of ingredients in their own bowls add the wet ingredients to the dry. Mix together until combined but do not over-mix.

Cooking directions

Preheat the oven to 400 degrees Fahrenheit. A non-stick baking pan can be used or a regular pan sprayed with non-stick cooking spray. Add the cornbread mixture to the pan and bake at 400 degrees F for 15 to 20 minutes and the cornbread is golden brown. Alternately, this honey cornbread recipe can be used to make muffins in a muffin pan. To check for doneness, insert a toothpick into the center. The toothpick should come out clean when fully cooked.

For a sweet accompaniment to the cornbread you can serve honey butter. To make honey butter simply mix one stick of butter with about 1/2 cup of honey. Add less honey, about 1/3 cup, for a less-sweet version. For Thanksgiving, you can add a taste of the holidays by adding a pinch of cinnamon and some orange zest to the honey-butter mixture.

One of the more popular honey cornbread recipes that is available was featured on Food Network’s Down Home with the Neelys. The Neely’s version uses milk and is cooked as cornbread muffins. This husband and wife cooking duo served their honey cornbread muffins alongside baby back ribs, Creole potato salad, and drunken shrimp. It’s easy to see how this sweet cornbread recipe can be used all year long – from summer barbecues to festive holiday meals.