Normally, I make cornbread muffins but this time I used an 8-inch square baking pan. I also was looking for a different recipe from my “tried and true” cornbread I’ve made for years.
Sally from sally’sbakingaddiction.com is one of my favorite bakers and I decided to make her recipe to go with my red beans and popcorn rice (recipe will come soon). Next time maybe corn sticks!
Cornbread with Orange Blossom Honey
Recipe from sallysbakingaddiction.com adapted
This is not a traditional Southern cornbread as sugar is added…
- 1 cup cornmeal (I used fine grind) – see Note
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/3 cup light or dark brown sugar, packed
- 2 tbsp. honey (I used orange blossom honey)
- 1 large egg, room temperature
- 1 cup buttermilk, room temperature
- optional add-ins such as cheese, minced jalapenos or bacon bits
Preheat the oven to 400 degrees. Grease and lightly flour an 8-inch square pan; set aside.
Combine the flour, cornmeal, baking powder and salt together in a large bowl; set aside. In another bowl mix the melted butter, brown sugar and honey until smooth and thick. Whisk in the egg and the buttermilk. Pour the wet ingredients into the dry mixture and whisk until combined. Don’t overmix!
Pour the thick batter into the prepared 8-inch square pan. Bake for 20 minutes or until golden brown; use a toothpick to test. Allow to cool for 10 minutes in the pan and remove to a rack to finish cooling. Serve with butter or honey.
Note: Usually if a recipe does not specify the grind it means to use fine or medium grind, not coarse. There is a difference in grain size, texture and taste and will affect the outcome of your bread (muffins). I only had fine grind on hand but in the past have frequently used stone-ground coarse cornmeal which gives a grainy texture. It has been said from Bon Appetit “Good coarse-grind cornmeal versus the fine stuff is like the difference between steel cut oats and rolled oats – you get all of this wonderful texture in every bite”.
Recipe by cookingwithauntjuju.com
History Note: I bought my first bag of stone-ground coarse cornmeal on a vacation with Gene to Stone Mountain, Georgia many years ago. An old friend happened to live in the area. Why do I remember? This mountain has three confederate figures carved into the side of a mountain. I was impressed with Mount Rushmore’s four heads of past presidents carved into it as a child on a family vacation (as well as the buffalo burgers) and also amazed at this giant sculpture. However, today the slave-owning past has stirred up many emotions… Who knows what its future holds…
Served this delicious cornbread with red beans and popcorn rice – recipe coming soon…
Try a jalapeno honey glaze to drizzle over the muffins: in a small saucepan combine 1/2 cup butter, 1 red or green jalapeno, minced, 3 tbsp. red bell pepper, minced, 1/4 cup honey and 1/8 tsp. cayenne. Or use a hot pepper jelly…
My heart! 💛🧡💛 I looove cornbread. 😋🌿
Me too – so good with chili, soups, stews, ham, pork, etc. and my upcoming red beans and rice recipe 🙂
Even with butter and syrup for breakfast. 😋🌿
I have to admit that I never ate it for breakfast unless it was part of a brunch. Butter and maple syrup – yes 🙂
My mother made it for us when we were kids. Yum. 😋🌿
There is nothing more Southern than cornbread and I love Southern cooking. This sounds like an especially wonderful variation with the addition of sugar and honey – can’t wait to make it!
It’s a tasty recipe on its own and any add-ins would make it extra good 🙂
Cornbread is always a good idea, and to add orange blossom honey (my favorite) is even better! 🙂
One of my favorites too – I love the floral scented honey 🙂
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We love cornbread in this house and your variation sounds yummy.
Thanks Liz – I have a few cornbread recipes and I like to use my jumbo muffin tins to make cornbread vessels for chili and such…
Cornbread is one of my favorites. I will have to try your recipe. Great looking blog.
I love cornbread too and I love the different versions you can make. Plain, sweet or with a little bit of heat – it’s all good 🙂