Kimchi & Cornbread

Delicious Honey Cornbread

Uncategorized | May 10, 2016 | By

I can’t believe it took me so long to post a cornbread recipe! This is my go to recipe because it’s fast and makes enough for a meal and some leftovers. 

I always serve cornbread with beans. It reminds me of when my dad cooked fifteen bean soup and made a batch of cornbread for my sister and I. We were young so we didn’t care much for the beans but we really did love that cornbread. 

My husband is an English muffin kind of guy and his experience with cornbread was crumbly dry bread that sucked the moisture out of your mouth if you could get any in your mouth so I’m happy that the recipe made him a convert and he enjoys cornbread now too.

Delicious Honey Cornbread
Delicious honey cornbread.
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  1. 1 cup all purpose flour
  2. 1 cup yellow cornmeal
  3. 1/4 cup granulated sugar
  4. 1 tablespoon baking powder
  5. 1 cup heavy cream or milk
  6. 1/4 cup vegetable oil
  7. 1/4 cup honey
  8. 2 eggs, lightly beaten
  1. Preheat oven to 400 F. Grease 9 x 9 baking dish or equivalent.
  2. In a large bowl, mix the all purpose flour, cornmeal, sugar, and baking powder together until incorporated and set aside.
  3. In a medium bowl, mix heavy cream, vegetable oil, honey, and eggs together until fully incorporated.
  4. Stir wet mixture into the flour mixture and mix until just combined. If you over mix the cornbread will be very crumbly.
  5. Pour mixture into a greased 9 x 9 baking dish and place in preheated oven for 20-25 minutes.
  6. When cornbread is done, let cool for ten minutes before slicing.
Kimchi & Cornbread


  1. Leave a Reply

    May 11, 2016

    That is the exact recipe I have been cooking for 30 years. I tweeked the Betty Crocker recipe until it held together but wasn’t too “quick bread”ish. My guys eat it up! I usually triple the recipe to feed 6 for dinner with beans or soup and that leaves enough for breakfast: crumbled in a bowl, drenched in half & half.

    • Leave a Reply

      May 11, 2016

      That’s funny! I think my dad used the Betty Crocker recipe but he may have doubled it to fill a 9 x 13 dish. I scaled it down and messed with it to get this recipe so it wasn’t as crumbly and dry. If you manage to have any leftovers, it does work great for a quick stuffing too:)

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