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Honey Cornbread

Ground corn (maize) has been used as a food for thousands of years. Synonymous with Southern and Southwest cooking, cornbread has a crumbly texture and aroma. Here we skillet-baked a sweet twist on this traditional bread. The end result? A crispy, sweet and moist dish for the whole family.

Ingredients

  • 1 Tbsp butter
  • 1 c cornmeal
  • 1 c flour
  • 1 Tbsp baking powder
  • 1/4 c sugar
  • 1 tsp salt
  • 1 c buttermilk
  • 2 eggs
  • 4 Tbsp butter (melted)
  • 1/4 c Heritage Bee Co Liquid Wildflower honey

Method

  1. Preheat oven 400 degrees F
  2. Use softened butter to generously grease a cast iron skillet (or 9″ square baking dish)
  3. In large bowl, combine cornmeal, flour, baking soda, sugar and salt
  4. Make a ‘nest’ in the centre of the dry mixture, then add buttermilk, eggs, melted butter and honey
  5. Stir until just combined.  Don’t overmix!
  6. Pour batter into prepared pan
  7. Bake 20-25 minutes until golden brown
  8. Cool for at least 10 minutes.  Cut & serve.

Ground corn (maize) has been used as a food for thousands of years. Synonymous with Southern and Southwest cooking, cornbread has a crumbly texture and aroma. Here we skillet-baked a sweet twist on this traditional bread. The end result? A crispy, sweet and moist dish for the whole family.

Ingredients

  • 1 Tbsp butter
  • 1 c cornmeal
  • 1 c flour
  • 1 Tbsp baking powder
  • 1/4 c sugar
  • 1 tsp salt
  • 1 c buttermilk
  • 2 eggs
  • 4 Tbsp butter (melted)
  • 1/4 c Heritage Bee Co Liquid Wildflower honey

Method

  1. Preheat oven 400 degrees F
  2. Use softened butter to generously grease a cast iron skillet (or 9″ square baking dish)
  3. In large bowl, combine cornmeal, flour, baking soda, sugar and salt
  4. Make a ‘nest’ in the centre of the dry mixture, then add buttermilk, eggs, melted butter and honey
  5. Stir until just combined.  Don’t overmix!
  6. Pour batter into prepared pan
  7. Bake 20-25 minutes until golden brown
  8. Cool for at least 10 minutes.  Cut & serve.
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