I love to cook and bake and although I don’t have much time during the week, I try to make it a point to make at least one dinner from scratch per weekend. Sometimes it’s a brand new recipe and other times it’ll be something I already know the family loves, like corn bread. It goes with everything from warm fall soups to summer barbecues and in my house it doesn’t last no matter what time of year! Many opt for making it out of a box, but did you know that making cornbread from scratch is just as easy, and much tastier? The flavor is richer, and the texture is moist, for me making it from scratch is a must! Of course when making it from scratch only the best ingredients will do like fresh milk and eggs, P.A.N. Cornmeal, and quality flour.
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My secret to a super moist cornbread is using butter instead of oil, and as a bonus it adds another layer of flavor, buttery goodness!
If you haven’t heard of PAN. Cornmeal, it’s a staple in many Latin households. It’s been around many years, but just recently catching on in the U.S. It’s the number one cornmeal in South America. So many of their signature recipes are made with P.A.N., including the world famous, and one of my personal favorites, the Venezuelan Arepa.
Adding honey to this already delicious yet quick and easy recipe is key. It doesn’t make it overly sweet, but adds that extra gusto that inspires this Honey Butter Cornbread to be so special.
I served this recipe up alongside a grilled steak and roasted potatoes for our Sunday night dinner and as usual, it was a hit. This is a versatile dish that can even work as a dessert or breakfast. In fact, I was hoping to have enough Honey Butter Cornbread left over for the kid’s meal in the morning, but just as I expected, it didn’t last!
What’s your ‘go-to’ from scratch recipe?
Honey Butter Cornbread
The best cornbread recipe EVER!
Ingredients
- 1 cup of P.A.N Cornmeal
- 1 cup of white flour
- 2/3 cup of white sugar
- 1 tsp. of salt
- 3 1/2 tsp. of baking powder
- 1 egg
- 1 cup of milk
- 1/3 cup of melted butter
- 1 tbsp. of honey
Instructions
- Preheat oven to 400º
- In a bowl combine cornmeal, flour, salt, sugar, and baking powder. In a separate bowl combine butter, egg, milk, and honey and mix well. Pour into the dry mixture and stir until a batter is formed.
- Spray a round 8" cake pan with cooking spray. Pour batter in the prepared pan.
- Bake for 15-17 minutes, or until a toothpick in the center of the cornbread comes out clean.
- Top with butter and honey, serve warm!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 476mgCarbohydrates: 36gFiber: 1gSugar: 15gProtein: 4g
Lisa says
Would this work as well with yellow cornmeal? I am not sure that we have the white cornmeal in Canada.
Barbara @ Chase the Star says
Hi Lisa,
I haven’t tried it with yellow cornmeal, but I don’t see why it wouldn’t work!
Heather says
Do you use self rising or all purpose flour?
Barbara @ Chase the Star says
I use AP flour :)
Keyna says
Today is the second time I used this recipe and BOY oh BOY was it just as delicious as the first time! Thank you for sharing Barbara.
roger garrett says
what size pan do you use
Sue says
I LOVE sweet cornbread but haven’t been successful at making it from scratch myself. A few recipes called for letting the cornmeal soak in the liquid for a good while to soften it. ( I thought I liked the mealy texture so opted to forego as some other recipes do but it was down right crunchy and not in a good way). Just bought some PAN and have a question. It says precooked so does that make a difference? None of the recipes seem to recommend soaking so what’s the deal on soaking?