This is an easy corn bread recipe with a touch of sweetness from just a little honey. It’s simply delicious. This recipe can be gluten-free if you use an all-purpose gluten-free flour mix and corn meal, like products from Bob’s Red Mill.
Cornbread goes great with chili or soups. And it makes a great quick breakfast on the go.
You can make these in muffin tins, a loaf pan or in a square cake pan if you prefer. Just make sure they are greased well and keep an eye on them as the baking time may vary.
1 cup yellow corn meal
1 cup all-purpose flour (or all-purpose gluten-free flour mix)
1 tbsp baking powder
¼ cup sugar
1 tsp salt
1 cup whole milk
2 large eggs
¼ cup butter, melted
3 tbsp liquid honey
Preheat the oven to 400 F. Grease your pan liberally or use muffin paper liners in the muffin tin. In a large bowl mix the dry ingredients. In another medium bowl combine the wet ingredients and whisk them. Next add the wet ingredients to the dry and stir lightly until mixed. Pour the cornbread mixture in the baking pan or spoon the cornbread mixture evenly into the muffin tin. If using muffin tins, they take about 15 minutes. They may take a little longer in a loaf pan, about 20 – 25 minutes. Bake until golden brown and until a knife comes out clean when inserted in the center.
- 1 cup yellow corn meal
- 1 cup all-purpose flour or all-purpose gluten-free flour mix
- 1 tbsp baking powder
- 1/4 cup sugar
- 1 tsp salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup butter melted
- 3 tbsp liquid honey
Preheat the oven to 400 F. Use a 12 cup muffin tin or loaf pan. Grease liberally or use muffin paper liners.
In a large bowl mix the dry ingredients. In another medium bowl combine the wet ingredients and whisk them. Next add the wet ingredients to the dry and stir lightly until mixed. Spoon the cornbread mixture evenly into the muffin tin.
If using a muffin tin, bake for about 15 minutes or until golden brown. If using a loaf pan, bake for about 20 - 30 minutes or until golden brown.