Closeup photo of round loaves and wedges of golden-brown cornbread on plates viewed from above

This traditional cornbread is soft and moist on the inside with a golden brown crust and a touch of honey flavor

Photo of kitchen items including wooden mixing spoons, flippers, rolling pins, measuring cups, icing tips, graters, whisk, and cookie cutters, arranged on a wooden counter and viewed from above
Make sure you gather all your tools and ingredients before you start - you don't want to be scrambling mid-recipe to find something you forget!

You Will Need

  • Hand mixer
  • 2 mixing bowls
  • Mixing spoon
  • Measuring spoons and cups
  • 9 in (20 cm) square baking pan or 10 in round cake pan
  • Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1 cup heavy whipping cream
  • 1/4 cup canola oil
  • 1/4 cup honey

  • Instructions

    1. Preheat oven to 400°F. Place flour, cornmeal, sugar, baking powder, and salt in a mixing bowl and stir to combine. In a second bowl, beat the eggs with a hand mixer until lightened. Add cream, oil, and honey and beat well.


    2. Make a well in dry ingredients. Pour in wet ingredients and mix with a wooden spoon until just combined (be careful not to overmix). Pour batter into greased baking pan and smooth the top.


    3. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter or clotted cream.


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