Honey Cornbread

“Very good, but as usual I had to change it. I didn’t have cream so I used buttermilk, and I added 1/3 cup of frozen corn, thawed. It was very moist, and my husband loves honey so it was a good compliment to red beans and rice. Thanks, Christine. Carole in Orlando”

“This is a tasty recipe. I baked it in a 9″ springform pan and it was perfect. I did substitute whole milk for cream. This was moist on the inside and the top crust just beginnig to crack. Thanks for a great recipe!”

“WOW>>> when i ate the cornbread it was like an out of body experience>>> followed recipe exactly and it was wonderful”

“Good honey flavor. A bit dry and crumbly probably because I used half-n-half instead of heavy cream. I baked it at 375F for 20 mins and it’s done. *Update* This cornbread somehow tasted better and became more moist the next day.”

“Really good sweet cornbread!Reminded me of the Jiffy brand, but fresher and more cakelike.My 7 yo son tried to eat 4 muffins, but I caught him digging the last one out of the muffin tin.Then he tried to snag it for breakfast this morning!It made 18 muffins for me, filling the cups ~2/3 full and baking for 12-14 minutes.I will make this again, as my son came and held one up in my face and declared it the World’s Best corn muffin!Thanks, Christine!”

“I hail from Georgia and haven’t had a cornbread this good since I left umpteen years.Sweet, tender and just plain yummy!!!!!This Southern Belle is thirlled!!!Thank you so much, Christine!!!!!!”

“This is the perfect sweet cornbread! I made it for dinner tonight and everyone loved it. Even my super-picky husband asked it be added to the rotation. I doubled it, used a 9×13 pan and it cooked with the same time and temperature listed. (I did only use a scant 1/2 teaspoon of salt and didn’t notice a difference.)”

“Used 1/4 cup melted butter instead of vegetable oil, made them into muffins, and then drizzled more honey over the hot muffins. Wow loved the recipe and it was very easy. Thank you”

“Very moist and delicious.I also used 1% milk instead of the cream.Its a keeper!”

“Used 1% milk instead of cream, doubled the honey and deleted the sugar.”

“I didn’t have any white flour in the house and the nearest store is 32 miles away so I used Wheat MontanaPrairie Gold WW Flour and this recipe still turned out wonderful.My husband asked me if it was a new recipe because he had never tasted cornbread this wonderful before.So, if it tasted that good with WW flour just imagine how good it will taste with half and half or all white.”

“This was a very easy cornbread recipe and the honey adds such a nice flavoring to the cornbread.I made 14 muffins with this recipe and they cooked in 20-25 minutes.”

“Delightful honey cornbread recipe! It’s moist and tender with a pleasant honey flavor. I substituted melted butter for the oil and 1/3 c. non-fat dry milk mixed with 1 c. water for the heavy cream. Still turned out wonderfully!”

“This is a VERY moist and great tasting corn bread. Not dry at all and just full of flavor!”

“This was a rich moist cornbread, and nicely sweet from the honey.Mine baked in a 9″ round pan for 30 minutes. I had the leftovers for breakfast this morning!”

“This is the best corn bread ever!I made the recipe exactly as listed and it turned out perfectly.The honey gives it a wonderful sweetness, and the bread is so moist.Its hard not to make a meal out of the bread alone.Thanks for posting a wonderful recipe.”

“I enjoyed the honey flavor of this cornbread, however I only gave it 4 stars because I found 400 degrees to be too hot. The sides of my cornbread over browned and the middle was under done. It was also a bit crumbly as another reviewer had already noted. Thank you for sharing your recipe.”

“WOW!!! This was an out of the world cornbread.My family raved about it when I served it with our traditional Christmas eve chili dinner.I doubled it and baked it in a 9 by 13 pan.It needed a few extra minutes to bake (about 7-10 minutes).Thanks for sharing such an awesome recipe.I will definitely be making this every year.”